Roasted Sweet Potato Chickpea Bowl (Printable Version)

Caramelized sweet potatoes, crispy chickpeas, garlicky spinach, and smoky chipotle tahini dressing create this vibrant, nourishing bowl.

# What You'll 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 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

# Step-by-Step 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 the 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, about 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 a pinch of salt until smooth. Add additional water for thinner consistency if desired.
06 - Divide roasted sweet potatoes, chickpeas, and garlicky 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's a complete protein and fiber powerhouse that actually tastes indulgent, especially with that chipotle tahini dressing doing all the heavy lifting.
  • Meal prep becomes genuinely effortless since everything roasts together and the components taste just as good cold the next day.
  • The flavor profile feels sophisticated enough for guests but simple enough that even a tired weeknight version turns out delicious.
02 -
  • Tahini can seize when you add acidic liquid, but don't panic—keep whisking and it loosens back up; rushing to add water before fully incorporating the lemon juice is a rookie mistake I made twice.
  • The chickpeas need space on the baking sheet or they'll steam themselves instead of crisping, which completely changes the texture of your final bowl.
03 -
  • If you want to roast chickpeas with extra spice, toss them separately with smoked paprika and cumin before spreading them on the pan—they'll develop a deeper flavor crust.
  • The dressing is thick enough to work as a spread on toast or a dip for raw vegetables, so make double and use it throughout the week without guilt.
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