Roasted Sweet Potato and Chickpea Bowl (Printable Version)

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

# 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 prepared baking sheet.
03 - Roast for 25 to 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 minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring constantly, until wilted, about 2 to 3 minutes. Season with salt and pepper. Remove from heat.
05 - Whisk together tahini, lemon juice, chipotle peppers, maple syrup, water, and salt until smooth. Add additional water as needed to reach 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.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality, but comes together in under an hour with basic pantry staples.
  • Everything roasts simultaneously, so you're not chained to the stove, leaving time for a real dinner conversation or to finally fold those clean clothes.
  • The chipotle tahini dressing is dangerously good—you'll find yourself drizzling it on everything for weeks afterward.
02 -
  • If your chickpeas aren't crispy, you didn't dry them enough before roasting—skip this step once and you'll never forget it again.
  • The dressing will thicken as it sits, so make it on the looser side if you're serving later; it firms up like it's got a mind of its own.
03 -
  • Cut your sweet potatoes smaller than you think you need to because they don't shrink much when roasted, and you want bites that fit naturally on your fork.
  • If you're cooking for someone who's skeptical about vegetarian food, this bowl converts people because it actually tastes like comfort food, not punishment.
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