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Lemon Tahini Chickpea Bowl recipe, served and ready to eat, easy homemade dish
Thomas Baker

Lemon Tahini Chickpea Bowl Vibrant and Fresh Way to Make Real Dinner

This Lemon Tahini Chickpea Bowl is a vibrant and fresh way to make a real dinner that's perfect as an easy dinner, weeknight dinner, or family dinner. Featuring a tahini chickpea recipe with crispy chickpeas, roasted sweet potatoes, and a creamy lemon tahini dressing, it's a healthy and satisfying meal everyone will enjoy.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 3 servings
Calories: 474
Ingredients Notes

Ingredients
  

  • 2 Tbsp olive or melted coconut or avocado oil
  • 1/2 medium red onion (sliced in wedges)
  • 2 small sweet potatoes (halved)
  • 1 bundle broccolini (large stems removed // chopped)
  • 2 big handfuls kale (larger stems removed)
  • 1/4 tsp each salt + pepper
  • 1 (15-ounce) can chickpeas (drained, rinsed + patted dry)
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp each salt + pepper
  • 1/2 tsp oregano (optional)
  • 1/4 tsp turmeric (optional)
  • 1/4 cup tahini
  • 1 Tbsp maple syrup
  • 1/2 medium lemon (juiced)
  • 2-4 Tbsp hot water (to thin)

Notes

  • *Nutrition information is a rough estimate calculated with sauce. Best served fresh though leftovers keep well for 3-4 days in the refrigerator.