Tree Nut Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

4.6

(26)

Tree Nut Free Spiced Chickpea Bowl with Tahini

Warm spices, crispy chickpeas, and caramelized sweet potato cubes piled over nutty brown rice — this bowl is the kind of meal that looks impressive but comes together with pantry staples and one sheet pan. The tahini dressing is the real star: whisked together with fresh lemon juice, grated garlic, and olive oil, it turns silky and bright and ties every component together beautifully. Patting the chickpeas completely dry before roasting is the small step that makes a big difference, giving you that satisfying crunch in every bite. Baby spinach or arugula adds a fresh, peppery contrast to all the warmth from the turmeric, cumin, and smoked paprika. For anyone navigating tree nut allergies, bowls like this can be tricky when store-bought sauces and spice blends sneak in almond-based thickeners or shared-facility warnings — here, every ingredient is straightforward and easy to verify. The tahini dressing uses sesame, not nuts, so it delivers that rich, creamy finish without any of the concern. This is the kind of weeknight dinner that earns a permanent spot in the rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the bowl base

1 cup brown rice, rinsed

For the roasted chickpeas and sweet potatoes

2 cans (15 oz each) chickpeas, drained and rinsed
1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
3 tbsp extra virgin olive oil, divided
1 tsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground ginger
½ tsp salt
¼ tsp black pepper

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice (about 1 large lemon)
2 tbsp extra virgin olive oil
1 clove garlic, finely grated
2–4 tbsp water, to thin
¼ tsp salt

For serving

4 cups baby spinach or arugula
¼ cup fresh parsley, roughly chopped (optional)
2 tbsp sesame seeds (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with paper towels — the drier they are, the crispier they will roast.
2
Cook the brown rice in a medium saucepan according to package directions, until tender and the water is absorbed, about 30–35 minutes. Remove from heat, fluff with a fork, and cover to keep warm.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!