Prep Time:
45
Cook Time:
30
Total Time:
45
Start with cooked chickpeas. About ⅔ cup dry chickpeas yields roughly 2 cups cooked chickpeas. Pat chickpeas dry before roasting for the best texture.
Ingredients:
2 cups cooked High Plains Chickpeas, patted dry
2 medium sweet potatoes, diced
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
4 cups greens, such as spinach, kale, or romaine
1 cup cooked quinoa, brown rice, or farro, optional
½ cup plain Greek yogurt or tahini sauce
1 tablespoon lemon juice
1–2 tablespoons water, as needed
Optional toppings: cucumber, red onion, parsley, or feta
How-To:
Preheat oven to 425°F.
Place chickpeas and sweet potatoes on a baking sheet.
Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
Roast until sweet potatoes are tender and chickpeas are lightly crisp, stirring halfway through.
Whisk yogurt or tahini with lemon juice and enough water to make a drizzleable sauce.
Divide greens and grains, if using, among bowls.
Top with roasted chickpeas and sweet potatoes.
Drizzle with sauce and add desired toppings.
