Spicy Chickpea + Sweet Potato Bowl
Back to all
Recipes
02.03.25

Spicy Chickpea + Sweet Potato Bowl

Crispy Habanero chickpeas, caramelized sweet potatoes, and nutty farro all tangled up with peppery arugula and drizzled with Habanero Lime Tahini dressing.

Crispy Habanero chickpeas, roasted sweet potatoes, and a fiery, creamy Habanero Lime Tahini dressing that makes everything sing. Is it a salad? A grain bowl? A life-changing experience? Heck yeah it is.

Prep Time: 15 min

Cook Time: 30 min

Servings: 4

Here’s what you’ll need:

For the Habanero Lime Tahini Dressing

  • 1/4 cup tahini paste

  • 1/4 cup Yellowbird Habanero Hot Sauce

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lime juice

  • 1 tablespoon maple syrup

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

For the Spicy Chickpea + Sweet Potato Bowl

  • 2 sweet potatoes, peeled and diced

  • 1 can chickpeas, drained and rinsed

  • 1 tablespoon chili powder

  • 1 cup farro (or swap for quinoa, wild rice, whatever you like!)

  • 1 shallot, minced

  • 3 tablespoons olive oil

  • 2 teaspoons salt

  • 2 teaspoons pepper

  • 3 tablespoons Yellowbird Habanero Hot Sauce

  • 4 ounces arugula, washed and dried

  • 1/4 cup Habanero Lime Tahini dressing

Instructions:

  1. Preheat oven to 425º. 

  2. In a small bowl, combine all dressing ingredients. Mix well until combined, then set aside. 

  3. 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.

  4. 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).

  5. 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).

  6. 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.

  7. 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.