Japanese Sweet Potato + Chickpea Bowl with Lemony Tahini, Feta, and Za’atar
INGREDIENTS
- for the sweet potato + chickpea:
japanese sweet potato, cut into whatever shape you desire
olive oil
salt
pepper
onion powder
garlic powder
cooked chickpeas
cumin
smoked paprika (optional)
- for the cucumber, tomato, olive salad:
chopped persian cucumber
chopped tomato
halved kalamata olives
lemon
olive oil
salt
pepper
- for the tahini drizzle:
tahini
maple/honey
lemon juice
water
salt
pepper
METHOD
preheat air fryer or oven to 425 degrees F and line a baking sheet with parchment paper.
place chopped sweet potato on baking sheet and drizzle with olive oil. season with salt, pepper, garlic powder, and onion powder. toss well. roast until golden and tender, about 15 minutes.
while potato roasts, combine chopped cucumber, tomato, olive, lemon, salt, and pepper.
add chickpeas to sweet potato and season with cumin and smoked paprika. toss well. drizzle with more oil if needed. roast for another 10-15 minutes.
make tahini drizzle by combining tahini with a bit of maple/honey, salt, pepper, and lemon juice. whisk well and thin with water until desired consistency is reached.
assemble the bowl: rice + steamed veggies + roasted sweet potato and chickpeas + tahini drizzle + cucumber-tomato-olive salad + feta + zaatar.
