Roasted Sweet Potato Chickpea Bowl

This Roasted Sweet Potato and Chickpea Bowl is a vibrant and wholesome meal that perfectly balances caramelized sweetness with a smoky, creamy finish. Whether you are looking for a nourishing weeknight dinner or a reliable option for meal prep, this dish delivers on both flavor and nutrition.

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The beauty of this bowl lies in the contrast of textures. Crispy roasted chickpeas provide a satisfying crunch against the tender, oven-roasted sweet potatoes, while the garlicky sautéed spinach adds a fresh, savory element to every bite.

Ingredients

• Vegetables & Legumes
• 2 medium sweet potatoes, peeled and diced (about 600 g)
• 1 can (400 g) chickpeas, drained and rinsed
• 200 g fresh spinach
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Chipotle Tahini Dressing
• 60 g (1/4 cup) tahini
• 2 tbsp lemon juice
• 1–2 chipotle peppers in adobo sauce, finely chopped
• 1 tbsp maple syrup or honey
• 2 tbsp water (plus more as needed for consistency)
• Pinch of salt
• Optional Toppings
• 1 ripe avocado, sliced
• 2 tbsp toasted pumpkin seeds
• Fresh cilantro or parsley, chopped

Instructions

Step 1

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.

Step 2

In a bowl, toss the diced sweet potatoes and chickpeas with 1.5 tbsp olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.

Step 3

Roast for 25–30 minutes, stirring halfway, until sweet potatoes are tender and chickpeas are crisp.

Step 4

While the vegetables roast, heat 0.5 tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring, until just wilted (2–3 minutes). Season with salt and pepper. Remove from heat.

Step 5

For the chipotle tahini dressing, whisk tahini, lemon juice, chipotle peppers, maple syrup, water, and a pinch of salt until smooth. Add extra water for a thinner consistency if desired.

Step 6

To assemble: Divide roasted sweet potatoes, chickpeas, and garlicky spinach among bowls. Drizzle generously with chipotle tahini dressing. Add avocado slices, pumpkin seeds, and fresh herbs if desired.

Zusatztipps für die Zubereitung

For added crunch, you can roast the chickpeas separately and season them with extra spices such as smoked paprika and cumin.

Varianten und Anpassungen

Feel free to substitute the spinach with kale or add roasted cauliflower for more variety. To make the dish strictly vegan, ensure you use maple syrup in the dressing.

Serviervorschläge

Serve the roasted vegetables and legumes over a base of brown rice, quinoa, or fresh mixed greens for a more substantial and heartier meal.

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This bowl is a testament to how simple, whole ingredients can be transformed into a deeply satisfying meal. With its balance of earthy sweet potatoes and zesty dressing, it is sure to become a regular in your rotation.

Recipe Questions & Answers

→ How long does this bowl keep in the refrigerator?

The roasted vegetables and chickpeas stay fresh for 4-5 days when stored in airtight containers. Keep the dressing separately and drizzle just before serving to maintain the best texture.

→ Can I make this bowl ahead for meal prep?

Absolutely. The roasted components reheat beautifully in the oven or can be enjoyed cold. Store each element separately and assemble when ready to eat for optimal freshness.

→ What can I substitute for chipotle peppers?

Try smoked paprika with a pinch of cayenne for similar smoky heat, or use harissa paste for a different but equally delicious spicy element.

→ How do I get extra crispy chickpeas?

Roast chickpeas separately from the sweet potatoes, spread them in a single layer, and extend roasting time by 5-10 minutes. Toss with smoked paprika and cumin before roasting.

→ Is this bowl freezer-friendly?

The roasted sweet potatoes and chickpeas freeze well for up to 3 months. Avoid freezing the dressed spinach or the tahini dressing as textures may change.