Xanthan Gum Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

Xanthan Gum Free Spiced Chickpea Bowl with Tahini

Warm, golden chickpeas and caramelized sweet potato cubes piled over nutty brown rice — this bowl is the kind of meal that looks like it took serious effort but comes together on a single sheet pan. The spice blend of turmeric, cumin, smoked paprika, and ginger does a lot of heavy lifting, coating every piece in deep, earthy flavor before it ever hits the oven. Patting the chickpeas completely dry before roasting is the small step that makes a big difference, giving you that satisfying crunch in every bite. The tahini dressing — whisked together with fresh lemon juice, olive oil, and grated garlic — is creamy, bright, and just tangy enough to pull the whole bowl together. Every single ingredient here is naturally free of gummy additives and thickeners, so there's no label-scanning required; the dressing gets its silky texture from tahini and olive oil alone. Baby spinach or arugula adds a fresh, peppery base, and a scatter of sesame seeds and parsley finishes it off beautifully. It's a genuinely satisfying weeknight dinner that happens to be as clean and straightforward as cooking gets.

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!