Roasted Chickpea and Sweet Potato Bowls

Instructions

1. 1

   Preheat the conventional oven to 220°C/425°F, with racks in the upper and lower thirds. Wash the vegetables. Cut the sweet potato into 2 cm cubes and the broccoli into medium florets, slicing the tender stalk thinly. Drain and rinse the chickpeas, weigh out 480 g, and pat dry. Finely mince the garlic.

2. 2

   On one large rimmed baking sheet, toss the sweet potato with 15 ml olive oil, 1/2 tsp cumin, 1/2 tsp paprika and 1/2 tsp salt. Spread in a single layer and roast on the upper rack for 20 minutes.

3. 3

   Meanwhile, toss the chickpeas and broccoli on the second baking sheet with the remaining 15 ml olive oil, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp salt and all the black pepper. Spread evenly without piling them up.

4. 4

   Turn the sweet potato and move its sheet to the lower rack. Place the chickpea and broccoli sheet on the upper rack. Roast both at 220°C/425°F for 10 minutes, then stir, swap rack positions and rotate both sheets front to back. Roast for another 10–15 minutes, until the sweet potato is fork-tender and the broccoli has browned edges. Gather some chickpeas into a small mound and check that the center reaches 74°C/165°F with a food thermometer.

5. 5

   While the vegetables finish roasting, stir the tahini, lemon juice, minced garlic and remaining 1/4 tsp salt together in a small bowl. Gradually whisk in all 60 ml cold water with a fork until smooth and pourable; the tahini may thicken initially before loosening.

6. 6

   Divide the roasted sweet potato, chickpeas and broccoli among four bowls. Drizzle evenly with the lemon-tahini dressing and serve warm.