Creamy Avocado Sweet Potato Bowl
Indulge in a vibrant and satisfying bowl packed with roasted sweet potatoes, creamy avocado, tender chickpeas, and drizzled with tahini sauce. This nourishing and flavorful dish is the perfect balance of sweet, creamy, and hearty, making it an excellent option for a wholesome lunch or dinner.
ingredients
- 2 medium-sized sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, sliced
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro leaves, for garnish
- Toasted sesame seeds, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large mixing bowl, toss the sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
- 3.
Spread the seasoned sweet potatoes onto a baking sheet and roast in the preheated oven for 25-30 minutes or until tender and slightly crispy.
- 4.
In a small bowl, mash the avocado with a fork until smooth. Season with salt and pepper.
- 5.
In a small saucepan, heat the chickpeas over medium heat for 5-7 minutes until warmed through. Season with salt and pepper.
- 6.
In a separate bowl, whisk together the tahini with 2 tablespoons of warm water until well combined and pourable.
- 7.
Assemble the bowls by dividing the roasted sweet potatoes, chickpeas, and avocado slices between two serving bowls. Drizzle with tahini sauce.
- 8.
Garnish with fresh cilantro leaves and toasted sesame seeds.
- 9.
Serve immediately and enjoy this delightful combination of flavors and textures!
