Roasted Sweet Potato Chickpea Bowl (Printable)

Vibrant bowl with caramelized sweet potatoes, crispy chickpeas, and smoky chipotle tahini

# Components:

→ 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 - Heat 0.5 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring occasionally, until wilted, approximately 2 to 3 minutes. Season with salt and pepper. Remove from heat.
05 - Whisk together tahini, lemon juice, chipotle peppers, maple syrup, water, and salt until smooth. Add additional water as needed to achieve desired consistency.
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 turns pantry staples into something that feels special without any fancy techniques or hard to find ingredients.
  • The chipotle tahini dressing adds a smoky kick that makes you want to lick the bowl clean.
  • Everything roasts on one sheet, so cleanup is almost nonexistent and you can relax while it cooks.
  • It holds up beautifully in the fridge, which means you can pack it for lunch all week without getting bored.
02 -
  • If your chickpeas are not crisping up, they are probably still too wet, so next time pat them bone dry with a towel and toss them with a tiny bit of cornstarch before roasting.
  • The dressing thickens as it sits, so always add a splash of water before serving if you made it ahead and it looks like paste.
  • Do not skip stirring the tray halfway through or the bottoms will burn while the tops stay pale and sad.
03 -
  • Roast the chickpeas on a separate tray with smoked paprika and cumin if you want them extra flavorful and even crispier.
  • Taste the dressing before you drizzle it because chipotle peppers vary wildly in heat, and you can always add more but you cannot take it back.
  • Use two baking sheets if your veggies are crowded because overcrowding leads to steaming, and steamed sweet potatoes will never give you those crispy caramelized edges.
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