Sweetpotato and Chickpea Bowl

This bowl can be modified to meet your preferences as a quick, healthy dinner staple. Add goat cheese, nuts, or an egg to make it even more filling.

Ingredients:

• 1 small Farm Pak sweetpotato

• 1/2 cup canned chickpeas, drained

• 1 big handful of mixed greens like baby kale, spinach, or swiss chard

• 1/3 cup cooked quinoa (optional)

• 1/2 tsp. smoked paprika or regular paprika

• 1 Tbsp. olive oil

• 1/4 tsp garlic salt

• fresh cracked pepper

• Lemon tahini dressing:

  • 1 1/2 Tbsp lemon juice

  • 1 Tbsp water

  • 1 Tbsp tahini

  • 1/2 clove garlic, minced

  • Salt to taste

  • dash of cayenne pepper

Instructions:

1. Wash and dry sweetpotatoes, slice and quarter.

2. Drizzle with olive oil and toss with garlic salt and pepper. Roast in an air fryer for 12-15 minutes on 350 or in the oven for 50-60 minutes, flipping halfway through.

3. Drizzle oil into a pan and add chickpeas and paprika. Cook for about 5 minutes or until the peas start to brown. Add cooked quinoa and cook for 5 more minutes.

4. For the dressing, whisk all the ingredients together until combined.

5. Once the sweetpotatoes and chickpeas are done, place the handful of greens in a bowl, covered by the chickpeas and quinoa, followed by the sweet potatoes. Drizzle with the lemon tahini dressing.