Roasted Sweet Potato and Chickpea Bowl (Printable Version)

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

# What You’ll Need:

→ Vegetables and Legumes

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 can (15 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 fresh 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 for consistency
12 - Pinch of salt

→ Optional Toppings

13 - 1 ripe avocado, sliced
14 - 2 tablespoons toasted pumpkin seeds
15 - Fresh cilantro or parsley, chopped

# Step-by-Step Guide:

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, until just wilted (2 to 3 minutes). Season with salt and pepper. Remove from heat.
05 - In a bowl, 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.
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.

# Additional Tips::

01 -
  • It's the kind of bowl you can make ahead and actually enjoy eating from the fridge for three days straight.
  • The chipotle tahini dressing has this smoky-sweet thing going on that makes you feel like you're eating something way fancier than what just came from your own kitchen.
  • You can throw whatever vegetables you have on hand into the roasting pan and it somehow works perfectly.
02 -
  • Don't skip rinsing the chickpeas or spreading them out to dry slightly—that starchy coating is what keeps them from getting crispy, and moisture is your enemy when you're trying to roast.
  • The dressing thickens slightly as it sits, so if you're making it ahead, add a splash more water when you reheat or reassemble your bowl.
03 -
  • If you want your chickpeas even crispier, pat them completely dry and roast them separately with extra spices like smoked paprika or cumin for 20 minutes while the sweet potatoes finish cooking.
  • The tahini dressing is incredibly forgiving—if it breaks or seizes, just add a splash of water and whisk it back to life, no drama required.
Go Back