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These zesty roasted sweet potato and chickpea bowls are layered with sautéed spinach and brown rice and tossed with my favorite 4-ingredient chipotle tahini dressing. Naturally gluten-free and vegan too.
Hands-down my favorite easy dinner recipe that I’ve made so far this year. ♡
The elements to build these bowls are quite simple — a big pan of roasted sweet potatoes and chickpeas tossed with zesty seasoning, a quick batch of garlicky sautéed spinach, creamy slices of avocado, a bed of brown rice and your choice of toppings. But when layered together and tossed with my favorite 4-ingredient chipotle tahini dressing (which some of you might remember from this salad recipe that I shared last year), I’m telling you, these bowls are beyond delicious!
They’re perfectly balanced with a mix of zesty, smoky, tangy, creamy and fresh flavors. They happen to be naturally gluten-free and vegan, and made with nutrient-rich ingredients that are filling without weighing you down. They are easy to customize with whatever extra veggies you might have on hand, or even serve for breakfast with an egg on top. And that dressing — oh, that magical dressing — is certain to win a spot on your regular recipe rotation if it’s not there already.
We’re already such big fans of this recipe here in our home, so I hope you’ll give it a try soon too!
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