Why You’ll Love Roasted Sweet Potato and Chickpea Bowls Recipe
This recipe is filling, balanced, and easy to customize. The roasted sweet potatoes become tender and caramelized, while the chickpeas turn lightly crispy for extra texture.
The chipotle tahini dressing adds a creamy, smoky, slightly tangy finish that brings the whole bowl together. It is also a great meal-prep option because the components can be made ahead and assembled when needed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweet potatoes
- Chickpeas
- Olive oil
- Chili powder
- Ground cumin
- Garlic powder
- Fine sea salt
- Freshly ground black pepper
- White onion
- Garlic
- Baby spinach
- Cooked brown rice, farro, or quinoa
- Avocado
- Fresh cilantro, hemp hearts, pepitas, and/or cotija cheese
- Water
- Tahini
- Lime juice
- Maple syrup
- Chipotle in adobo sauce
- Adobo sauce
Directions
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Add the diced sweet potatoes and chickpeas to a large mixing bowl. Drizzle with 1 tablespoon olive oil, then sprinkle with chili powder, cumin, garlic powder, salt, and pepper. Toss until evenly coated.
Spread the mixture onto the prepared baking sheet in a single layer. Roast for about 30 minutes, or until the sweet potatoes are tender and the chickpeas are lightly crispy.
While the vegetables roast, prepare the dressing. Add water, tahini, lime juice, maple syrup, chipotle in adobo, and adobo sauce to a blender. Blend until smooth, then season with salt, pepper, or extra lime juice as needed.
Heat the remaining tablespoon of olive oil in a large sauté pan over medium-high heat. Add the sliced onion and cook for 4 to 5 minutes, until softened. Add the garlic and cook for 1 minute. Add the spinach, season with salt and pepper, and cook until wilted.
To serve, divide the cooked brown rice, roasted sweet potatoes and chickpeas, sautéed spinach, and avocado slices among bowls. Drizzle with the chipotle tahini dressing and finish with your favorite toppings.
Servings and timing
This recipe makes 3 servings.
Total time: 50 minutes
Prep time: about 15 minutes
Cook time: about 35 minutes
Variations
Use quinoa, farro, couscous, or white rice instead of brown rice.
Swap spinach for kale, arugula, or Swiss chard.
For extra protein, add grilled chicken, tofu, tempeh, or a fried egg.
For a milder dressing, use less chipotle and add a little extra lime juice or maple syrup.
For more crunch, top the bowls with toasted pepitas, sunflower seeds, or chopped nuts.
Storage/Reheating
Store the roasted sweet potatoes, chickpeas, rice, and spinach in airtight containers in the refrigerator for up to 4 days.
Keep the dressing and avocado separate until serving. The dressing can be refrigerated for up to 5 days.
Reheat the rice, sweet potatoes, chickpeas, and spinach in the microwave or in a skillet until warm. Add fresh avocado, dressing, and toppings after reheating.
FAQs
Can I make these bowls ahead of time?
Yes. Prepare the roasted sweet potatoes, chickpeas, grains, spinach, and dressing ahead of time, then assemble the bowls when ready to eat.
Can I use canned chickpeas?
Yes. Canned chickpeas work well. Rinse, drain, and pat them dry before roasting.
How do I make the chickpeas crispier?
Dry them well before roasting and spread them out in a single layer so they roast instead of steam.
Can I make this recipe vegan?
Yes. The bowl is vegan as long as you skip cotija cheese or use a dairy-free topping.
What can I use instead of tahini?
You can use almond butter, cashew butter, or a dairy-free yogurt-style sauce, though the flavor will change slightly.
Is the dressing spicy?
It has a smoky, mild-to-medium heat. Use less chipotle for a milder dressing.
Can I use a different grain?
Yes. Brown rice, quinoa, farro, white rice, or couscous all work well.
Can I add more vegetables?
Yes. Roasted cauliflower, zucchini, bell peppers, or broccoli would be great additions.
How long does the dressing last?
The dressing keeps well in the refrigerator for up to 5 days in an airtight container.
Can I serve this cold?
Yes. These bowls can be served warm, room temperature, or chilled.
Conclusion
Roasted Sweet Potato and Chickpea Bowls are flavorful, satisfying, and easy to adapt with your favorite grains, greens, and toppings. With tender roasted sweet potatoes, crispy chickpeas, creamy avocado, and smoky chipotle tahini dressing, this is a wholesome bowl recipe that works beautifully for both weeknight dinners and meal prep.
Roasted Sweet Potato and Chickpea Bowls
These roasted sweet potato and chickpea bowls are hearty, flavorful, and packed with wholesome ingredients. Finished with a creamy chipotle tahini dressing, they make a satisfying plant-based meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Roast and Sauté
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 1/2 pounds sweet potato, diced into 1/2-inch cubes
- 1 (15-ounce) can chickpeas, rinsed, drained and patted dry
- 2 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Fine sea salt and freshly-ground black pepper, to taste
- 1/2 small white onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 5 ounces baby spinach
- 4 cups cooked brown rice, farro or quinoa
- 1 ripe avocado, thinly sliced
- Chopped fresh cilantro, hemp hearts, pepitas and/or cotija cheese for topping
- 1/2 cup water
- 1/4 cup tahini
- 2 tablespoons lime juice
- 1 to 2 teaspoons maple syrup
- 1 large chipotle in adobo sauce plus 1 teaspoon adobo sauce
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, combine the sweet potatoes and chickpeas. Drizzle with 1 tablespoon olive oil and sprinkle with chili powder, cumin and garlic powder. Toss well, spread on the baking sheet, and season with salt and pepper.
- Roast for about 30 minutes, or until the sweet potatoes are tender and the chickpeas are lightly crisp.
- Meanwhile, add the water, tahini, lime juice, maple syrup, chipotle pepper and adobo sauce to a blender. Blend until smooth and season to taste.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sauté the onion for 4 to 5 minutes until softened. Add the sliced garlic and cook for 1 minute.
- Add the spinach, season with salt and pepper, and cook until wilted. Remove from heat.
- Divide the cooked rice among serving bowls. Top with roasted sweet potatoes, chickpeas, sautéed spinach and avocado slices.
- Drizzle with the dressing, add desired toppings and serve.
Notes
- Quinoa or farro can be used instead of brown rice.
- Adjust the maple syrup and lime juice to balance the dressing to your taste.
- Store components separately in airtight containers in the refrigerator for up to 4 days.
- Add cotija cheese for extra richness or keep it dairy-free by using hemp hearts or pepitas.
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 13 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 16 g
- Protein: 17 g
- Cholesterol: 0 mg
