Roasted Sweet Potato Chickpea Bowl (Printer-friendly)

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

# 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

# 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 and 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 frequently, until just wilted, about 2 to 3 minutes. Season with salt and pepper, then remove from heat.
04 - Whisk together tahini, lemon juice, chopped chipotle peppers, maple syrup, water, and a pinch of salt until smooth. 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, toasted pumpkin seeds, and fresh herbs if desired.

# Expert Tips:

01 -
  • You get caramelized, almost crispy sweet potatoes and chickpeas from one pan, which saves you mental energy on busy nights.
  • The chipotle tahini dressing is genuinely addictive and transforms what could be just roasted vegetables into something you look forward to.
  • Meal prep becomes effortless because everything stays fresh in the fridge for four days and tastes even better the next day.
  • It's naturally plant-based without feeling like you're sacrificing flavor or satisfaction.
02 -
  • Don't skip drying the chickpeas after rinsing—moisture is the enemy of crispiness, and those first few minutes of oven time are crucial for achieving that texture.
  • The dressing thickens as it sits, so make it slightly looser than you think you want it, because five minutes later it will have tightened up considerably.
03 -
  • Make the dressing ahead and let it sit overnight—the flavors meld and it becomes somehow even better the next day, which means you can assemble bowls in minutes.
  • If you're batch cooking, roast your sweet potatoes and chickpeas separately from the spinach because the greens need to be warm but freshly cooked for best texture.
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