Zahtar Chickpea & Sweet Potato Bowl

Name: Zahtar Chickpea & Sweet Potato Bowl
Ingredients: 1 small shallot, chopped fine (about 3 Tbsp); 1 tsp fresh lemon zest, packed; 3 Tbsp lemon juice; 1 tsp Dijon mustard; 1 tsp tahini; 1 tsp honey; ¾ tsp Zahtar Spice Blend; ½ tsp Greek Seasoning; ¼ tsp Lemon Fire Sea Salt; ¼ cup Extra Virgin Olive Oil; 1 (15oz) can chickpeas, drained and rinsed; 3 Tbsp olive oil, divided; ¾ tsp Zahtar Spice Blend; ¼ tsp Lemon Fire Sea Salt, divided; ¼ tsp Aleppo Pepper; 1 large sweet potato, peeled and cut into ¾- to 1-inch cubes; 1 large avocado; 4 oz baby spinach; Zahtar Chickpea & Sweet Potato Bowl (Kit)

The Spice & Tea Exchange

A hearty vegetarian bowl featuring zahtar-spiced chickpeas, pan-roasted sweet potatoes, and crisp greens, topped with a creamy shallot-tahini dressing. Packed with Middle Eastern flavor, it’s wholesome, vibrant, and perfect for a nourishing lunch or dinner.

Ingredients

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1 small shallot, chopped fine (about 3 Tbsp)
1 tsp fresh lemon zest, packed
3 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp tahini
1 tsp honey
¾ tsp Zahtar Spice Blend
½ tsp Greek Seasoning
¼ tsp Lemon Fire Sea Salt
¼ cup Extra Virgin Olive Oil

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1 (15oz) can chickpeas, drained and rinsed
3 Tbsp olive oil, divided
¾ tsp Zahtar Spice Blend
¼ tsp Lemon Fire Sea Salt, divided
¼ tsp Aleppo Pepper
1 large sweet potato, peeled and cut into ¾- to 1-inch cubes
1 large avocado
4 oz baby spinach

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Zahtar Chickpea & Sweet Potato Bowl (Kit)

Directions

Prepare Dressing. In a small mixing bowl whisk all dressing ingredients until fully combined and emulsified. Taste; adjust seasonings as desired. Set aside.
Prepare Vegetables. Pat chickpeas dry with paper towels; set aside. Heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Add cubed sweet potato; stir well to coat in oil. Season with Aleppo Pepper and 1/8 teaspoon Lemon Fire Sea Salt; stir well. Cook for 20 to 25 minutes, stirring frequently until the pieces are tender on the inside and crisped on the outside. Watch closely; reduce heat to prevent burning or add more oil to prevent sticking, as needed. Transfer to a medium mixing bowl.
Wipe skillet with a paper towel and return to stove over medium heat. Add remaining 1 Tablespoon olive oil. Once heated, add chickpeas; toss to coat. Season with Zahtar and remaining 1/8 teaspoon Lemon Fire Sea Salt. Continue to cook, stirring constantly for 5 to 6 minutes, until golden brown. Transfer to the mixing bowl with the sweet potatoes.
Assemble. Pit, peel, and dice avocado into medium cubes; add to the sweet potatoes and chickpeas. To start, add 4 Tablespoons of dressing; stir to combine. Gently fold in baby spinach. Add more dressing, as desired.

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