Ingredients
Equipment
Method
- Preheat the oven to 400°F.
- Cook the rice according to the package directions.
- While the rice cooks, arrange the sweet potato and broccoli on separate baking sheets. Drizzle each with a half tablespoon of the olive oil, then use your hands to rub it in. Sprinkle the veggies with salt and pepper, then place the baking sheets into the oven. Roast the vegetables for about twenty minutes, until tender and lightly browned.
- Make the dressing while the veggies roast. Whisk the tahini, lemon juice, and salt together in a medium bowl. Thin the mixture with water, adding as much as you need to create a creamy but pourable consistency.
- To make the chickpeas, first heat the olive oil in a medium skillet over medium heat. Once the oil is hot, add the onion. Sweat the onion for about five minutes, until it starts to soften up, stirring often.
- Stir in the garlic, curry powder, cumin, and cayenne pepper. Cook the mixture for about a minute, stirring constantly, until it becomes very fragrant.
- Stir in the chickpeas and tomato sauce. Bring the sauce to a simmer, lower the heat, and let the mixture cook for about five minutes, stirring occasionally.
- Remove the skillet from heat and season the chickpea mixture with salt.
- To assemble, divide the rice among four bowls, then divide the sweet potatoes, broccoli, and chickpeas among the bowls. Drizzle each bowl with tahini dressing and sprinkle with cilantro. Serve.
Nutrition
Notes
This recipe uses 20 minutes for roasting vegetables and 25 minutes for cooking the chickpeas and assembling, totaling 45 minutes.