Description
These Chickpea & Sweet Potato Grain Bowls are a hearty, nourishing meal featuring roasted sweet potatoes, crispy chickpeas, and wholesome grains. Topped with creamy avocado, feta, and a zesty yogurt-tahini dressing, this colorful bowl is packed with flavor, protein, and fiber—perfect for a satisfying lunch or dinner.
Ingredients
Units
Scale
- 1 cup whole-grain sorghum or whole-grain farro, rinsed
- 2 medium sweet potatoes, scrubbed and cut into 2-by-1/2-inch pieces
- 6 tablespoons extra-virgin olive oil, divided
- 1 teaspoon smoked paprika, divided
- 1 teaspoon ground coriander, divided
- 1/2 teaspoon onion powder
- 1 (15-ounce) can no-salt-added chickpeas, rinsed and patted dry
- 3/4 teaspoon salt, divided
- 1/2 cup whole-milk plain strained (Greek-style) yogurt
- 3 tablespoons water
- 3 tablespoons lemon juice (from 2 lemons)
- 1 tablespoon tahini
- 1 teaspoon Dijon mustard
- 3 cups spring mix salad greens
- 1/2 avocado, thinly sliced
- 1/2 cup crumbled feta cheese
Instructions
- Cook the grain (sorghum or farro) according to package directions; set aside.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss sweet potatoes with 2 tablespoons olive oil, ½ teaspoon smoked paprika, ½ teaspoon coriander, and ¼ teaspoon salt. Spread on half of the baking sheet.
- Toss chickpeas with 1 tablespoon olive oil, remaining ½ teaspoon smoked paprika, ½ teaspoon coriander, onion powder, and ¼ teaspoon salt. Spread on the other half of the baking sheet.
- Roast for 25–30 minutes, stirring halfway, until sweet potatoes are tender and chickpeas are crispy.
- Meanwhile, make the dressing: whisk together yogurt, water, lemon juice, tahini, Dijon mustard, ¼ teaspoon salt, and remaining 3 tablespoons olive oil until smooth.
- To assemble bowls, divide cooked grains among 4 bowls. Top each with spring mix, roasted sweet potatoes, chickpeas, avocado slices, and crumbled feta.
- Drizzle with yogurt-tahini dressing before serving.
Notes
- Swap sorghum or farro with quinoa or brown rice if preferred.
- For a vegan version, omit feta and use a plant-based yogurt.
- Meal prep friendly—store components separately and assemble when ready to eat.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 20mg