Yeast Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

Yeast Free Spiced Chickpea Bowl with Tahini

Warm, golden, and deeply satisfying, this chickpea and sweet potato bowl is the kind of meal that feels indulgent while being built entirely from wholesome, straightforward ingredients. Every component — the spiced roasted chickpeas, the caramelized sweet potato cubes, the nutty brown rice — is naturally free from yeast, so there's no need to swap anything out or second-guess the pantry. The real magic happens in a hot oven at 425°F, where the chickpeas go from soft and canned to genuinely crispy and golden, coated in turmeric, cumin, smoked paprika, and ginger. That spice blend does serious heavy lifting, giving the bowl a warmth and depth that tastes like it took far more effort than it did. The tahini dressing — whisked together with fresh lemon juice, grated garlic, and olive oil — is bright and creamy without relying on any fermented ingredients, making it a perfect fit for anyone navigating yeast sensitivities. Baby spinach wilts just slightly under the warm toppings, and a scatter of sesame seeds and fresh parsley finishes everything off with texture and color. This is the kind of bowl you'll want on regular rotation, not because you have to eat it, but because you genuinely want to.

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!