Roasted Sweet Potato Chickpea Bowl (Printable)

Caramelized sweet potatoes and crispy chickpeas with garlicky spinach in smoky chipotle tahini dressing. A nourishing, satisfying meal ready in under an hour.

# What You’ll Need:

→ Vegetables & Legumes

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 can (14 ounces) chickpeas, drained and rinsed
03 - 7 ounces 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 - 1-2 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

# How to Make It:

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 25-30 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 garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring, until wilted (2-3 minutes). Season with salt and pepper. Remove from heat.
05 - Whisk tahini, lemon juice, chipotle peppers, maple syrup, water, and pinch of salt until smooth. Add extra 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 comes together in under an hour and actually tastes like you know what you're doing in the kitchen.
  • The chipotle tahini dressing is smoky and creamy enough that you'll want to drizzle it on everything you eat for days.
  • Meal prep becomes genuinely exciting because these bowls taste better the next day when flavors settle.
02 -
  • If you skip rinsing the chickpeas, they'll steam instead of crisping, turning into mushy disappointment—I learned this the hard way and now it's non-negotiable.
  • The dressing thickens as it sits, so make it last and adjust the water content just before serving, or it'll be more of a paste than something pourable.
03 -
  • Toss your chickpeas with extra spices like smoked paprika and cumin before roasting if you want them to taste less plain and more like they belong in a spice market.
  • Make a double batch of the chipotle tahini dressing and keep it in a jar for the entire week—you'll find yourself using it on salads, roasted vegetables, and basically anything that needs flavor.
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