Name: Tuna Chickpea Sweet Potato Bowl with Creamy Peanut-Mustard Dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 medium sweet potato; 0.5 cup canned chickpeas; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 5 oz canned skipjack tuna; 1 cup baby spinach; 1 tbsp creamy peanut butter; 1 tsp Dijon mustard; 1 tbsp fresh lemon juice; 1 tbsp warm water

Nutrition

Per serving

554 calories

Protein: 51g; 35% of calories
Carbs: 56g; 39% of calories
Fat: 17g; 26% 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 the sweet potato and cut it into 1/2-inch cubes. Rinse and drain the chickpeas, then pat them completely dry with a clean kitchen towel.
Place the sweet potato cubes and chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with sea salt and black pepper. Toss to coat evenly.
Roast in the oven for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are slightly crisp.
While the vegetables roast, prepare the dressing by whisking together the peanut butter, Dijon mustard, lemon juice, and warm water in a small bowl until completely smooth.
Drain the canned tuna and flake it with a fork.
Assemble the bowl by placing the baby spinach at the base, then topping with the roasted sweet potatoes, crispy chickpeas, and flaked tuna.
Drizzle the creamy peanut-mustard dressing over the top and serve immediately.

Nutrition

Ingredients

Instructions

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