Wheat Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

4.6

(26)

Wheat 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. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required. The tahini dressing — made from scratch with lemon juice, garlic, and a little olive oil — pulls the whole thing together with a creamy, tangy richness that store-bought versions rarely match. 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 peppery arugula adds a fresh contrast to the warm, smoky roasted components, and a scatter of sesame seeds and parsley finishes it off beautifully. It's a genuinely filling, nutrient-dense bowl that doesn't feel like a compromise — just really good food.

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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.

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