Name: Tuna & Chickpea Sweet Potato Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 0.75 medium sweet potato; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 5 oz albacore tuna in water; 0.33 cup chickpeas; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 0.5 tbsp tahini; 1 tbsp lemon juice; 1 tsp dried oregano

Nutrition

Per serving

464 calories

Protein: 48g; 40% of calories
Carbs: 50g; 41% of calories
Fat: 10g; 19% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potato into 1/2-inch cubes. Toss them on the baking sheet with olive oil, sea salt, and black pepper.
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are fork-tender and slightly caramelized.
While potatoes roast, drain and flake the tuna into a large mixing bowl. Add the rinsed chickpeas, diced cucumber, halved cherry tomatoes, and finely diced red onion.
In a small jar or bowl, whisk together the tahini, lemon juice, and dried oregano. Add a teaspoon of warm water if needed to reach a pourable consistency.
Once the sweet potatoes are done, let them cool for 2 minutes before adding them to the bowl with the tuna and vegetables.
Drizzle the lemon-tahini dressing over the mixture and toss gently to combine before serving.

Nutrition

Ingredients

Instructions

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