Turkey Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

Turkey Free Spiced Chickpea Bowl with Tahini

Warm, golden, and deeply satisfying, this plant-based bowl is built around crispy roasted chickpeas and caramelized sweet potato cubes layered over nutty brown rice and fresh greens. The spice blend — turmeric, cumin, smoked paprika, and ginger — gives every bite a rich, earthy depth that feels anything but boring. Patting the chickpeas completely dry before roasting is the small step that makes a big difference, turning them irresistibly crunchy in a hot 425°F oven. The tahini dressing comes together in minutes with lemon juice, grated garlic, and a splash of olive oil, and it ties the whole bowl together with a creamy, tangy finish. Every single ingredient here is whole, recognizable, and completely free of poultry in any form, so there's no label-scanning or substitution stress involved. It's the kind of meal that works just as well for a weeknight dinner as it does for meal-prepped lunches throughout the week. Fresh parsley and sesame seeds on top are optional, but they add a brightness and texture that really elevate the final bowl.

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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
See all
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!