{"format":"mise-recipe/0.1","url":"https://mise.how/roasted-sweet-potato-chickpea-tahini-bowls","recipe":{"slug":"roasted-sweet-potato-chickpea-tahini-bowls","title":"Roasted Sweet Potato and Chickpea Bowls with Lemon Tahini","author":"Mise Test Kitchen","summary":"Smoky roasted sweet potatoes and crispy chickpeas over quinoa and spinach, with a lemony tahini sauce to pull it together.","servings":4,"yieldLabel":"bowls","prepMin":15,"cookMin":30,"parentSlug":null,"cover":null,"palette":["#F2DDC0","#FBFAF4","#E08A3C","#6E9E58"],"tags":["dinner","vegan","gluten-free","dairy-free","grain-bowl","sheet-pan"],"visibility":"public","createdAt":"2026-10-07 15:18:46","ownerId":null,"source":"web","ingredients":[{"key":"potatoes","qty":1.5,"unit":"lb","item":"sweet potatoes","note":"cut into ¾-inch cubes","ingredientId":"sweet-potatoes"},{"key":"chickpeas","qty":1,"unit":"can","item":"chickpeas","note":"15 oz can, drained and patted dry","ingredientId":"chickpeas"},{"key":"onion","qty":1,"unit":"each","item":"red onion","note":"cut into wedges","density":0.68,"ingredientId":"red-onion"},{"key":"oil","qty":3,"unit":"tbsp","item":"olive oil","ingredientId":"olive-oil"},{"key":"paprika","qty":1,"unit":"tsp","item":"smoked paprika","density":0.45,"ingredientId":"smoked-paprika"},{"key":"cumin","qty":1,"unit":"tsp","item":"ground cumin","density":0.4,"ingredientId":"cumin"},{"key":"salt","qty":2,"unit":"tsp","item":"kosher salt","density":0.6,"ingredientId":"salt"},{"key":"quinoa","qty":1,"unit":"cup","item":"quinoa","note":"rinsed","density":0.72,"ingredientId":"quinoa"},{"key":"water","qty":2,"unit":"cup","item":"water","ingredientId":"water"},{"key":"tahini","qty":0.33,"unit":"cup","item":"tahini","density":0.96,"ingredientId":"tahini"},{"key":"lemon","qty":1,"unit":"each","item":"lemon","note":"juiced","ingredientId":"lemon"},{"key":"garlic","qty":1,"unit":"clove","item":"garlic","note":"grated","density":0.56,"ingredientId":"garlic"},{"key":"warm","qty":0.25,"unit":"cup","item":"warm water","ingredientId":"water"},{"key":"spinach","qty":3,"unit":"oz","item":"baby spinach","density":0.05,"ingredientId":"spinach"},{"key":"parsley","qty":0.25,"unit":"cup","item":"chopped parsley","density":0.25,"ingredientId":"parsley"}],"steps":[{"body":"Heat the oven to {t:425}. On a sheet pan, toss {potatoes}, {chickpeas}, and {onion} with {oil}, {paprika}, {cumin}, and {salt:1/2}.","media":null},{"body":"Roast, stirring once, until the sweet potatoes are browned and the chickpeas are crisp.","timerSec":1800,"media":null},{"body":"Meanwhile, bring {quinoa}, {water}, and {salt:1/4} to a boil. Cover, turn the heat to low, and cook until the water is absorbed.","timerSec":900,"media":null},{"body":"Whisk {tahini}, {lemon} juice, {garlic}, and the rest of the salt ({salt:1/4}). It will seize; whisk in {warm} a little at a time until pourable.","media":null},{"body":"Fold {spinach} into the hot quinoa to wilt. Top with the roasted vegetables, the tahini sauce, and {parsley}.","media":null}]},"resolved":{"servings":4,"units":"us","ingredients":["1½ lb sweet potatoes, cut into ¾-inch cubes","1 can chickpeas, 15 oz can, drained and patted dry","1 red onion, cut into wedges","3 tbsp olive oil","1 tsp smoked paprika","1 tsp ground cumin","2 tsp kosher salt","1 cup quinoa, rinsed","2 cups water","⅓ cup tahini","1 lemon, juiced","1 clove garlic, grated","¼ cup warm water","3 oz baby spinach","¼ cup chopped parsley"],"steps":["Heat the oven to 425°F. On a sheet pan, toss 1½ lb sweet potatoes, 1 can chickpeas, and 1 red onion with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp kosher salt.","Roast, stirring once, until the sweet potatoes are browned and the chickpeas are crisp.","Meanwhile, bring 1 cup quinoa, 2 cups water, and ½ tsp kosher salt to a boil. Cover, turn the heat to low, and cook until the water is absorbed.","Whisk ⅓ cup tahini, 1 lemon juice, 1 clove garlic, and the rest of the salt (½ tsp kosher salt). It will seize; whisk in ¼ cup warm water a little at a time until pourable.","Fold 3 oz baby spinach into the hot quinoa to wilt. Top with the roasted vegetables, the tahini sauce, and ¼ cup chopped parsley."]},"schema_org":{"@context":"https://schema.org","@type":"Recipe","@id":"https://mise.how/roasted-sweet-potato-chickpea-tahini-bowls","url":"https://mise.how/roasted-sweet-potato-chickpea-tahini-bowls","name":"Roasted Sweet Potato and Chickpea Bowls with Lemon Tahini","description":"Smoky roasted sweet potatoes and crispy chickpeas over quinoa and spinach, with a lemony tahini sauce to pull it together.","author":{"@type":"Person","name":"Mise Test Kitchen"},"datePublished":"2026-10-07","image":["https://mise.how/roasted-sweet-potato-chickpea-tahini-bowls/opengraph-image"],"prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","recipeYield":"4 bowls","keywords":"dinner, vegan, gluten-free, dairy-free, grain-bowl, sheet-pan","recipeIngredient":["1½ lb sweet potatoes, cut into ¾-inch cubes","1 can chickpeas, 15 oz can, drained and patted dry","1 red onion, cut into wedges","3 tbsp olive oil","1 tsp smoked paprika","1 tsp ground cumin","2 tsp kosher salt","1 cup quinoa, rinsed","2 cups water","⅓ cup tahini","1 lemon, juiced","1 clove garlic, grated","¼ cup warm water","3 oz baby spinach","¼ cup chopped parsley"],"recipeInstructions":[{"@type":"HowToStep","position":1,"text":"Heat the oven to 425°F. On a sheet pan, toss 1½ lb sweet potatoes, 1 can chickpeas, and 1 red onion with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp kosher salt.","url":"https://mise.how/roasted-sweet-potato-chickpea-tahini-bowls#step-1"},{"@type":"HowToStep","position":2,"text":"Roast, stirring once, until the sweet potatoes are browned and the chickpeas are crisp.","url":"https://mise.how/roasted-sweet-potato-chickpea-tahini-bowls#step-2"},{"@type":"HowToStep","position":3,"text":"Meanwhile, bring 1 cup quinoa, 2 cups water, and ½ tsp kosher salt to a boil. Cover, turn the heat to low, and cook until the water is absorbed.","url":"https://mise.how/roasted-sweet-potato-chickpea-tahini-bowls#step-3"},{"@type":"HowToStep","position":4,"text":"Whisk ⅓ cup tahini, 1 lemon juice, 1 clove garlic, and the rest of the salt (½ tsp kosher salt). It will seize; whisk in ¼ cup warm water a little at a time until pourable.","url":"https://mise.how/roasted-sweet-potato-chickpea-tahini-bowls#step-4"},{"@type":"HowToStep","position":5,"text":"Fold 3 oz baby spinach into the hot quinoa to wilt. Top with the roasted vegetables, the tahini sauce, and ¼ cup chopped parsley.","url":"https://mise.how/roasted-sweet-potato-chickpea-tahini-bowls#step-5"}],"suitableForDiet":"https://schema.org/VeganDiet"}}