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Curried Sweet Potato + Garbanzo Bean Bowl

Active Time: 30 minutes
Total Time: 30 minutes
  • Dairy Free
  • Vegetarian
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Why we love it:

I would double this and have leftovers for lunch. It holds up well, makes you feel good and will power you through your day! This is also a great base for a use-it-up meal, add what’s in your produce drawer and roast it - cabbage, mushrooms, broccoli, zucchini, butternut squash - can’t go wrong!


  • 2 pounds Sweet Potato
  • 2 15-ounce cans Garbanzo Beans
  • 2 Tablespoons Curry Powder
  • 1 teaspoon Paprika
  • 2 teaspoons Kosher Salt (divided)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 112 cups Quinoa
  • 3 cups Water
  • 1 pound Green Kale (baby variety, or baby spinach, arugula or similar)
  • 14 cup Tahini
  • 12 Lemon (juice)
  • 12 teaspoon Honey

Cooking Instructions


    Line a large baking sheet with parchment paper or a silicone baking mat. Wash the sweet potato skins. Slice them lengthwise into 4 wedges, then turn and slice perpendicular into ¼ inch thin triangle shapes. Place on baking sheet.

    Open and drain the garbanzo beans. Add them to the pan. Toss the beans and potatoes with the curry powder and paprika. Add 1 teaspoon of salt and the olive oil. Toss to coat well. Place in the oven and roast for about 14 minutes, stopping once or twice to stir and flip the potatoes. It’s done when the potatoes are tender.

  • 3. QUINOA

    Meanwhile, bring the quinoa, water and about ½ teaspoon of salt to a boil, stir well. Turn the heat down to low and partially cover the pot. Boil for about 17 minutes or until the water has evaporated. Stir well and replace the lid, let it steam for another 5 minutes.


    Wash the greens and drain off most of the water and cook them. To cook you can either:

    - Add them to the pan with the potatoes and let them steam in the oven for the last 2 - 3 minutes of cooking until the greens mostly wilt.

    - Add the greens to the top of the quinoa pan just before you turn off the heat and before covering the pot. They’ll steam while the quinoa rests.

    - Sauté them separately in a sauté pan.


    Use a blender (regular, bullet blender or stick blenders all work). You can use a whisk too, if you prefer.

    Add the tahini, lemon juice, and honey to a bowl. Add a pinch of salt. And whisk, streaming in water to make a dressing consistency - you’ll need about 2 - 3 times as much water as tahini (ex. ¼ cup tahini and ¾ cup water) - but you can adjust to taste and preference.

  • 6. SERVING

    Scoop quinoa into bowls. Top with greens and divide sweet potatoes and chickpeas on top. Drizzle generously with tahini sauce.

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  • VEGAN:
    if you don’t do honey, omit and use maple syrup or sweetener of choice
    slow roasted salmon, seared halibut, grilled shrimp skewers, sauteed snapper - can’t really go wrong here
    you can use any baby green, or bigger version. If not baby, cut the leaves into 1” ribbons before cooking. Try kale, chard, collards, spinach, escarole, arugula. Even romaine or salad mix is wonderful and you don’t have to cook those!
    white beans or lentils are nice. If allergic to beans, use small cauliflower florets or mushrooms
  • TOFU:
    tofu cut into small cubes and dusted with the spice mix will taste wonderful here. Tempeh will add a nice texture as well
    if allergic to sesame you can use peanut butter. If allergic to both, use hummus for the dressing. For something completely different do a search for an avocado dressing (we have multiple) and that would taste wonderful here
    love this over brown rice or short grain white rice
    my kids love the spiced sweet potatoes but not the garbanzos so when I cook this, I keep the components separate. I serve with steamed broccoli or asparagus which they love and use the tahini sauce for dipping, not pouring over top
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