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Zahtar Chickpea & Sweet Potato Bowl
Rated 5.0 stars by 1 users
Author:
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
Shallot-Tahini Dressing
- 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
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¾ tsp Zahtar Spice Blend
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½ tsp Greek Seasoning
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¼ tsp Lemon Fire Sea Salt
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¼ cup Extra Virgin Olive Oil
Vegetables
- 1 (15oz) can chickpeas, drained and rinsed
- 3 Tbsp olive oil, divided
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¾ tsp Zahtar Spice Blend
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¼ tsp Lemon Fire Sea Salt, divided
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¼ tsp Aleppo Pepper
- 1 large sweet potato, peeled and cut into ¾- to 1-inch cubes
- 1 large avocado
- 4 oz baby spinach
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.