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Nutty Tahini & Sweet Potato Breakfast Bowls
Kickstart your day with our Nutty Tahini & Sweet Potato Breakfast Bowls! Packed with nutrients and flavor, this is a clean eating must-try!
Start your morning off right with these Nutty Tahini & Sweet Potato Breakfast Bowls, a vibrant and healthful twist on the classic breakfast routine. Packed with fiber-rich sweet potatoes, plant-based protein from chickpeas, and the creamy richness of tahini, this recipe nourishes your body with clean, wholesome ingredients. The combination of flavors and textures will keep you energized and satisfied throughout the morning.
Unlike typical breakfast fare, this recipe eschews processed sugars and refined grains in favor of nutrient-dense whole foods. Sweet potatoes provide a natural sweetness and a boost of beta-carotene, while the nutty tahini drizzle adds a satisfying creaminess alongside heart-healthy fats. Finished with a sprinkle of seeds and fresh greens, this dish is as nourishing as it is delicious.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
2
Calories
450 kcal
per serving
Cuisine
Mediterranean
Kickstart your day with our Nutty Tahini & Sweet Potato Breakfast Bowls! Packed with nutrients and flavor, this is a clean eating must-try!
Ingredients
- • medium sweet potatoes: 2
- • canned chickpeas, drained and rinsed: 1 cup
- • fresh spinach: 2 cups
- • tahini: 2 tablespoons
- • lemon juice: 1 tablespoon
- • maple syrup: 1 tablespoon
- • ground cumin: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • olive oil: 2 teaspoons
- • mixed seeds (such as sunflower and pumpkin): 2 tablespoons
- • fresh parsley, chopped: 2 tablespoons
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Wash the sweet potatoes thoroughly and cut them into cubes. Place the cubes on a baking sheet lined with parchment paper.
- 3 Drizzle the sweet potatoes with 1 teaspoon of olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast in the oven for 20 minutes or until tender.
- 4 While the sweet potatoes are roasting, heat the remaining teaspoon of olive oil in a skillet over medium heat. Add the chickpeas and ground cumin, cooking for about 5 minutes until warmed through and slightly crispy.
- 5 In a small bowl, mix tahini, lemon juice, and maple syrup until smooth. Add a little water if necessary to achieve a drizzle-able consistency.
- 6 Once the sweet potatoes are done, divide them between two bowls. Top each with a cup of fresh spinach, crispy chickpeas, and a drizzle of tahini sauce.
- 7 Sprinkle with mixed seeds and fresh parsley before serving.
Serving Suggestions
- • These Nutty Tahini & Sweet Potato Breakfast Bowls are best served warm, offering a comforting yet invigorating start to your day. Pair them with a refreshing glass of freshly squeezed orange juice or a soothing cup of green tea for a complete breakfast experience. For added variety, consider serving with a side of sliced avocado or a simple mixed greens salad. The creamy avocado complements the nutty tahini perfectly, while the fresh greens add a crisp contrast to the warm, roasted ingredients.
Storage Tips
Store any leftover roasted sweet potatoes and chickpeas in an airtight container in the refrigerator for up to 3 days. Keep the tahini sauce separate in a small jar or container to preserve its freshness. When ready to eat, reheat the sweet potatoes and chickpeas in a skillet over low heat, and drizzle with the tahini sauce just before serving.
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