Roasted Sweet Potato Chickpea Bowl (Printable version)

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 oz 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. Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.
03 - While vegetables roast, 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 just wilted, about 2 to 3 minutes. Season with salt and pepper. Remove from heat.
04 - Whisk together tahini, lemon juice, chipotle peppers, maple syrup, water, and salt until smooth and well combined. Add additional water as needed to reach desired consistency.
05 - Divide roasted sweet potatoes, chickpeas, and garlicky spinach evenly among serving bowls. Drizzle generously with chipotle tahini dressing. Top with avocado slices, pumpkin seeds, and fresh herbs if desired.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The crispy-tender contrast between roasted chickpeas and soft sweet potatoes keeps every bite interesting.
  • One batch easily feeds four people or gives you lunch sorted for two days straight.
02 -
  • Don't rinse those roasted chickpeas before eating—that outer moisture is what helps them crisp up, so any excess water is your enemy.
  • The dressing thickens as it sits because tahini continues absorbing liquid, so if you're making it ahead, add extra water and adjust just before serving.
03 -
  • Taste the dressing before adding it to the bowl—tahini varies in saltiness depending on the brand, and you might need to adjust seasoning to match your ingredients.
  • Pat your spinach dry after rinsing so the water doesn't dilute the garlicky oil and slide right off instead of coating the leaves.
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