Roasted Sweet Potato Chickpea Bowl (Print Version)

Caramelized sweet potatoes, crispy chickpeas, and garlicky spinach with smoky chipotle tahini for a nourishing meal.

# Ingredient List:

→ 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 Steps:

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 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. 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 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.

# Helpful Tips:

01 -
  • It's meal-prep magic: roast once on Sunday, assemble throughout the week without the boring repetition.
  • That chipotle tahini dressing is absolutely addictive—smoky, tangy, with just enough sweetness to make you want to drizzle it on everything.
  • You actually feel good eating this, which is rare when food tastes this satisfying.
02 -
  • Don't skip patting the chickpeas dry—I learned this the hard way when a batch steamed instead of crisped, and they tasted like sad boiled beans instead of crunchy gold.
  • The dressing is forgiving; if it breaks or separates, just whisk it again slowly and add water gradually, and it'll come back together like magic.
03 -
  • Roast your chickpeas separately with smoked paprika and cumin if you want extra crunch and flavor complexity—they'll stay crispy longer and taste phenomenal.
  • Make a double batch of the dressing and use it on everything throughout the week; it becomes a kitchen staple once you taste how good it is.
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