Roasted Sweet Potato Tahini Bowls
Roasted sweet potato and chickpeas over quick couscous, with lemon tahini sauce and crunchy cucumber.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
Roasting sweet potato and chickpeas together gives this bowl a mix of soft centers and crisp edges. Cut the potato into small, even cubes so it cooks before the chickpeas dry out.
The tahini dressing may stiffen when lemon juice first touches it. Keep whisking and add cool water a spoonful at a time; it loosens into a sauce you can drizzle.
Ingredients
- 1 medium sweet potato (about 12 oz / 340 g), cut into 3/4-inch cubes
- 1 can (15 oz / 425 g) chickpeas, drained, rinsed and patted dry
- 1 1/2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp fine salt, divided
- 1/2 cup (85 g) instant couscous
- 1/2 cup (120 ml) boiling water
- 1/2 English cucumber, diced
- 2 tbsp chopped parsley
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2–4 tbsp cool water
How to make it
Heat the oven to 425°F (220°C). Line a large sheet pan with baking paper.
Toss the sweet potato and chickpeas with the olive oil, cumin, paprika and 1/4 teaspoon salt. Spread in one layer and roast for 22–25 minutes, turning once, until the potato is tender and browned.
Put the couscous in a heatproof bowl with the remaining 1/4 teaspoon salt. Pour over the boiling water, cover and leave for 5 minutes, then fluff with a fork.
Whisk the tahini and lemon juice. Add cool water a tablespoon at a time until it pours easily from a spoon.
Divide the couscous between bowls. Add the roasted vegetables and chickpeas, cucumber and parsley. Drizzle with the tahini sauce.
Kitchen notes & substitutions
Dry the chickpeas
A tea towel removes surface water and helps the chickpeas roast rather than steam.
Keep cucumber cool
Add it after the roasted ingredients leave the oven so its crunch balances the warm bowl.
Adjust the tahini sauce
Different brands vary in thickness. Add water gradually instead of aiming for an exact amount.
Storage & making ahead
Refrigerate cooked components in separate covered containers for up to 3 days. Reheat the potato, chickpeas and couscous thoroughly; add cucumber and sauce after reheating.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I use rice instead of couscous?
Yes. Use about 1 cup cooked rice for two bowls; allow extra cooking time if starting from dry rice.
Can I leave out the chickpeas?
You can replace them with a drained can of white beans, though they will be softer after roasting.
Roasted Sweet Potato Tahini Bowls
Roasted sweet potato and chickpeas over quick couscous, with lemon tahini sauce and crunchy cucumber.
Ingredients
Instructions
- Heat the oven to 425°F (220°C). Line a large sheet pan with baking paper.
- Toss the sweet potato and chickpeas with the olive oil, cumin, paprika and 1/4 teaspoon salt. Spread in one layer and roast for 22–25 minutes, turning once, until the potato is tender and browned.
- Put the couscous in a heatproof bowl with the remaining 1/4 teaspoon salt. Pour over the boiling water, cover and leave for 5 minutes, then fluff with a fork.
- Whisk the tahini and lemon juice. Add cool water a tablespoon at a time until it pours easily from a spoon.
- Divide the couscous between bowls. Add the roasted vegetables and chickpeas, cucumber and parsley. Drizzle with the tahini sauce.
Sample recipe, not yet kitchen-tested. Image illustrative.
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