Here’s what you’ll need:
For the Habanero Lime Tahini Dressing
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1/4 cup tahini paste
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1/4 cup Yellowbird Habanero Hot Sauce
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2 tablespoons olive oil
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2 tablespoons fresh lime juice
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1 tablespoon maple syrup
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1/4 teaspoon salt
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1/8 teaspoon black pepper
For the Spicy Chickpea + Sweet Potato Bowl
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2 sweet potatoes, peeled and diced
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1 can chickpeas, drained and rinsed
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1 tablespoon chili powder
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1 cup farro (or swap for quinoa, wild rice, whatever you like!)
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1 shallot, minced
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3 tablespoons olive oil
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2 teaspoons salt
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2 teaspoons pepper
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3 tablespoons Yellowbird Habanero Hot Sauce
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4 ounces arugula, washed and dried
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1/4 cup Habanero Lime Tahini dressing
Instructions:
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Preheat oven to 425º.
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In a small bowl, combine all dressing ingredients. Mix well until combined, then set aside.
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Toss the diced sweet potatoes with 1 tablespoon olive oil, chili powder, 1 teaspoon salt, and 1 teaspoon pepper, spread on half of a baking sheet.
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Dry chickpeas by patting dry with a paper towel. Combine dried chickpeas with 1 tablespoon olive oil, Yellowbird Habanero Hot Sauce, 1 teaspoon salt, and 1 teaspoon pepper. Place on the other half of the baking sheet (or another baking sheet if you are using two).
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Bake chickpeas and sweet potatoes for 20-25 minutes, or until crispy, placing the sweet potatoes on the top rack and the chickpeas on the middle rack (if using 2 baking sheets).
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In a medium pot, heat 1 tablespoon olive oil and add shallot, stirring for 2-3 minutes until softened. Add farro and 5 cups water. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until farro is tender.
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Layer farro, arugula, roasted sweet potato, and spicy, crispy chickpeas and drizzle with Habanero Lime Tahini dressing and an extra squeeze of Yellowbird Habanero Hot Sauce.