Sweet Potato Chickpea Grain Bowl

Mediterranean grain bowls celebrate farro, an ancient wheat long stapled across the region. Here roasted sweet potatoes and crisp chickpeas meet torn sage and cumin, then settle over greens with a bright lemon-tahini drizzle.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 445 cal
• 14g protein
• 62g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 large sweet potatoes
• 10 fresh sage leaves
• 2 cups cooked farro
• 1 can (15 oz) canned chickpeas
• 4 cups baby spinach
• 3 tbsp olive oil
• 1 lemon
• 1 garlic clove
• 1 tsp ground cumin
• 3 tbsp tahini
• 2–3 tbsp water
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley

Instructions

1. 1Preheat the oven to 425°F. Cube the sweet potatoes and drain and rinse the chickpeas thoroughly.
2. 2Toss the sweet potato cubes and chickpeas with olive oil, torn sage, cumin, salt, and pepper on a sheet pan.
3. 3Roast 25–30 minutes, shaking the pan halfway, until the sweet potatoes are caramelized and the chickpeas are crisp at the edges.
4. 4While everything roasts, fluff the cooked farro and keep it warm or at room temperature.
5. 5Whisk the tahini with lemon juice, minced garlic, salt, and enough water to create a pourable sauce.
6. 6Place a bed of baby spinach in each bowl; the residual heat from the toppings will wilt it slightly.
7. 7Divide the farro among the bowls, then pile on the hot roasted sweet potatoes and chickpeas.
8. 8Drizzle generously with the lemon-tahini sauce and scatter chopped parsley and any remaining sage over the top.
9. 9Squeeze extra lemon if you want more brightness and finish with cracked black pepper.
10. 10Toss lightly at the table so every bite gets grain, potato, chickpea, and greens.
11. 11These bowls pack beautifully for work—keep the sauce separate and add just before eating.
12. 12They reheat well in a microwave or can be enjoyed room-temp for an easy desk lunch.