Roasted Sweet Potato Chickpea Bowl (Printable)

Caramelized sweet potatoes and crispy chickpeas with garlicky spinach and smoky chipotle tahini dressing.

# What You Need:

→ Vegetables & Legumes

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 7 cups fresh spinach
04 - 2 cloves garlic, minced
05 - 2 tablespoons olive oil
06 - Salt and freshly ground black pepper to taste

→ Chipotle Tahini Dressing

07 - 1/4 cup tahini
08 - 2 tablespoons fresh lemon juice
09 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
10 - 1 tablespoon maple syrup or honey
11 - 2 tablespoons water, plus more as needed
12 - Pinch of salt

→ Optional Toppings

13 - 1 ripe avocado, sliced
14 - 2 tablespoons toasted pumpkin seeds
15 - Fresh cilantro or parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss diced sweet potatoes and chickpeas with 1.5 tablespoons olive oil, salt, and pepper. Spread evenly on prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.
04 - While vegetables roast, heat 0.5 tablespoon olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring, until just wilted, approximately 2 to 3 minutes. Season with salt and pepper. Remove from heat.
05 - Whisk together tahini, lemon juice, chopped chipotle peppers, maple syrup, water, and salt until smooth. Add additional water for a thinner consistency if desired.
06 - Divide roasted sweet potatoes, chickpeas, and sautéed spinach among serving bowls. Drizzle generously with chipotle tahini dressing. Top with avocado slices, pumpkin seeds, and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and most of that time is hands-off roasting, so you can actually relax while dinner cooks.
  • The textures are genuinely interesting – crispy chickpeas, tender sweet potato, wilted greens, and that silky tahini sauce all playing together.
  • It's infinitely adaptable depending on what you have in the crisper drawer or pantry on any given week.
  • The dressing is a game-changer and you'll find yourself making extra to drizzle over other bowls, salads, or even roasted vegetables.
02 -
  • Don't skip rinsing the chickpeas – that thick liquid clinging to them creates steam in the oven, and steamed chickpeas are soft and disappointing, not crispy and satisfying.
  • The tahini dressing is forgiving and wants to be tasted as you mix – chipotle heat is personal, so start with one pepper and add the second only if you want more of that smoky kick.
  • Roast everything at a high enough temperature – lower heat means softer, less caramelized vegetables, and you'll miss out on that deepened sweetness and slight char that makes this bowl special.
03 -
  • Use a mandoline or sharp knife to keep sweet potato pieces roughly the same size so they roast evenly and you don't end up with some pieces that are mushy and others that are still firm.
  • Make extra tahini dressing and store it in a jar in the fridge – it lasts about a week and becomes your secret weapon for drizzling over grain bowls, roasted vegetables, or even as a sandwich spread.
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