I know that right now, it's expected of me, as a food blogger, to share recipes that are super green and springy and use terms like "Rejuvenating," "Purifying," and "Goddess." Bonus points if it involves asparagus.
But I can't quit this sweet potato & chickpea bowl. I can't and I won't.
I've talked before about not wanting to do a lot of cooking when I get home from the office. With this recipe, I can pop the nooch (nutritional yeast)-coated sweet potatoes (aka The Best Damn Roasted Sweet Potatoes Ever) in the oven for half an hour and cook up the chickpeas in the last 5-10 minutes that they're in the oven. During all of this extra baking time, I can put my pajamas on, roll around on the floor with my dog, and look at the CB2 catalogue that just came in the mail. All I have to do with the chickpeas is throw them in a pan with some sliced mushrooms, liquid aminos, and a couple herbs. Once the mushrooms are tender, I add the greens and season with lemon juice, salt and pepper. And that's it.
Except for the sauce. But I'm going to admit something here: I've taken to making Lemon Tahini Sauce in bulk. Like, it's ridiculous for me to make a small batch of this stuff because I dip everything in it and I want to drizzle it on top of everything. Basically, it goes with everything and that's what I use it for so making large batches just makes sense for me (Also, having pre-prepared meal elements at the ready for a typical week night meal cuts down on time in the kitchen, so bonus!)(Tip: the sauce does thicken when refrigerated, so you may have to thin it out with a little water before using again). On a typical night, when we're having this for dinner, I already have some sauce in the fridge so I don't really factor that in to my time schedule, but if you don't have any, factor in a couple extra minutes for making the sauce.
Also, if you want to add a little crunch to your bowl, toasted pepitas do the trick. If you were feeling extra fancy, you could make my Spicy Toasted Pepitas, but simply toasting up some pepitas in a frying pan for a few minutes also does the trick (or you could just buy already toasted pepitas and do away with this whole paragraph altogether).
So forgive me that this bowl doesn't have "Spring" written all over it. If you're looking for Spring recipes, I got 75 of 'em that will be sure fit the bill. But in the meantime, there's a reason sweet potatoes, chickpeas, and mushrooms are available all year round (for most of us). It's so you can make this any time you want and as often as you want. You better get to preparing a big batch of tahini sauce now.
- 2 large sweet potatoes (or about 3 small ones), peeled and cubed
- olive oil spray
- 2 to 3 tablespoons nutritional yeast
- a few dashes of garlic powder
- a few dashes of smoked paprika
- salt and pepper to taste
- 2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
- 8-ounces of crimini or button mushrooms, sliced
- 2 tablespoons liquid aminos (or tamari/soy sauce)
- 2 tablespoons fresh or 2 teaspoons dried herbs of choice (thyme, basil, parsley, oregano, whatever)
- 1 bunch of greens of choice (spinach, kale, chard, collards, whatever), chopped (thick stems removed)
- 1 to 2 tablespoons of lemon juice
- Lemon Tahini Sauce
- toasted pepitas, optional
- Preheat the oven to 425 F. Line a baking sheet with parchment paper. Spread the sweet potatoes out on the sheet and spray with olive oil. Sprinkle the nutritional yeast, garlic powder, paprika, salt, and pepper over the them and toss to coat. Bake in the oven for 30 to 35 minutes or until easily pierced with a fork. Toss them once halfway through to ensure even cooking.
- Once the potatoes have been in the oven for about 20 minutes, combine the chickpeas and mushrooms in a large frying pan over medium heat. Add the liquid aminos and herbs of your choice and let cook, stirring occasionally, until mushrooms are tender. Stir in the greens and cook until just beginning to wilt. Add the lemon juice, salt, and pepper and remove from the heat.
- Divide the sweet potatoes between two bowls. Top with the chickpea/mushroom mixture. Drizzle with lemon tahini sauce and sprinkle with toasted pepitas, if using. Enjoy!
Do you have foods that you refuse to give up come Spring?
photography by Chris Miller
This is my kind of meal Kristy. I'm excited to try those noosh coated sweet potatoes. And nope, I'm not giving up my roast veggies just because it's spring either 😉
That sounds like a delicious seasoning for sweet potatoes! I might have to run to the store and get a bag of them while they are 99 cents!
What's a good substitute for liquid aminos? I don't keep that on hand. Soy sauce?
I feel compelled (because it's driving me crazy) to point out that you seem to be missing a verb in your last paragraph.
But in the meantime, there’s a reason sweet potatoes, chickpeas, and mushrooms all year round (for most of us).
Hi De, Thanks for pointing out the typo- it's been fixed. I've also noted possible substitutes for liquid aminos: soy sauce and/or tamari would both work. Thanks so much!
I want to make that tonight! I have two sweet potatoes I've had in the pantry forever. And there is nothing wrong with roasting vegetables in the spring! In the summer, here in Texas, it's not as fun.
Abby @ The Frosted Vegan
Totally fine with this not being 'springy', because it looks PERFECT!
Yes to spring, and yes to this beautiful salad! I really love combining fresh raw veg with hearty roasted sweet potato. Yay!
Millie | Add A Little
This looks amazing! I love bowl - they are so easy!
Stacy @ Nourishing Health
Kristy! This looks incredible!!!! It's on my upcoming meal plan - wish I could dive in right now! 🙂
Amy @ Parsley In My Teeth
I love your opening paragraph. It's so true! And thanks for a delicious recipe that doesn't involve asparagus!
Love your book and love your recipes! 🙂
This looks BEYOND amazing!
Nicole ~ Cooking for Keeps
Don't stop doing what you love!! Although, I will say, this looks pretty spring-y to me! Beautiful.
janet @ the taste space
Ever since I made your other dish with sweet potatoes and nooch, I have been hooked. I can't wait to try this out. Winter-like meals are sadly still appropriate here.
I've just made it and it's absolutely delicious 🙂 the lemon tahini sauce is amazing! thank you!
I made this last night and it was AMAZING! Especially those sweet potatoes, I'll be making them again and again. Even my carnivore husband loved this one.
I am making this bowl this week. funny thing~I looked at the weather report to see a day that was going to be nice! so I will obviously be making this over the summer as well 😉 can't wait to try it!
Ana @ Ana's Rocket Ship
This looks so amazing- and quick dinners are definitely appreciated around here right now!!! Thanks for such an awesome recipe!
I think roasting vegetables works all year round - and I love them cold as a salad or whizzed into an instant pate the next day too:) I've never put nutritional yeast on sweet potatoes, but have both in the fridge at the moment, so must try!
Made this yesterday and it was really delicious! If you had not posted this I would never have thought to include these ingredients together so I am glad I saw your post! I reduced the maple syrup a bit in the tahini sauce as it seemed sweet enough (and also I am fond of an unsweetened lemon-garlic-tahini-parsley sauce that my mom makes) and added more garlic powder.
I also used boiled sweet potatoes as I already had them on hand -- I'm sure would be even more delicious with crispy-nooch-baked sweet potatoes, but even just mixed into the stove pan this dish was so, SO flavorful, hearty, and satisfying. Will definitely make again and try baking next time.
I am an old man who became a vegan three years so I can, hopefully, watch my granddaughter grow up. I am always looking for quick and easy recipes that don't have thirty eleven ingredients. Made this last week and loved it! We will likely have it once a week for a while. Thanks for your hard work and help. It is appreciated.
sounds like a perfect spring lunch: fresh, yet substantial!
This looks incredible! I will be trying this ASAP!
Can't wait to try this!
I was out of ideas for dinner - wanted something different and easy. Tried this recipe however, I did not get to buy ingredients for the sauce, but even without it everything came out so delicious! Don't know what it is with your recipes - everything I've tried comes out great, so thank you!!!
Once spring rolls around I generally tend towards salad and anything that I can throw on the barbeque; however, when the inevitable April showers come, there is nothing better than a nice big hearty bowl of decidedly less spring-y foods.
Made this tonight and it came out very well. The sauce just brought it all together. It's definitely one I'll do again.
I eat roasted veggies year round! This looks perfect for the next dark and rainy day.
This looks perfect! I have a hard time saying goodbye to roasted sweet potatoes, brussel sprouts, most veg anyway. It's difficult to have the oven on when it's warm out, but they're just so darn tasty (and I love the hands-off time)! Anyway, I'm going to cook this up very soon, as we've gone back to cooler weather; the perfect excuse. 🙂
Looks delicious. Can't wait to make it
Stacy @ Nourishing Health
This was dinner last night and....WOW....it was incredible!! The flavors were out of control and that tahini sauce....perfect. Well done!
I made it for my friends and it was frickin' good!
We are this tonight and it was *amazing*!!! You are right--best roasted sweet potatoes ever. It is still rather chilly in Wales so this a perfect spring-time dish. We felt the chickpea, mushroom, kale bit was so well flavoured my husband didn't even use the dressing. All the more for me, then! The whole dish was so delicious and filling and healthy. Thanks for sharing the recipe!
Tried this tonight, doubled the recipe for adults and kids....I was nervous. But adults loved it while kids didn't complain... so that's a win in my book! The flavors mixed really well together.