Roasted Sweet Potato Chickpea Bowl (Printable)

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

# What you need:

→ 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 make it:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a mixing bowl, toss diced sweet potatoes and drained 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 - 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 - In a mixing 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 four serving bowls. Drizzle generously with chipotle tahini dressing. Top with avocado slices, pumpkin seeds, and fresh herbs if desired.

# Expert Advice:

01 -
  • The roasted chickpeas get mysteriously crispy while the sweet potatoes turn jammy and caramelized, creating a texture contrast that keeps every bite interesting.
  • One batch of chipotle tahini dressing tastes like you spent hours developing it, but it comes together in under five minutes.
  • It's genuinely one of those meals that satisfies both your hunger and that quiet voice asking for something wholesome.
02 -
  • Don't crowd the baking sheet when roasting—I learned this the hard way by creating a steamed vegetable situation instead of caramelized magic, so spread everything out with space between pieces.
  • Taste the tahini dressing before serving because the spice level of chipotle peppers varies, and it's better to adjust now than realize mid-bite it's too fiery for your guests.
03 -
  • If your tahini seems unusually thick or separated, a gentle stir before measuring helps, and room temperature tahini always blends more smoothly than cold.
  • The chipotle tahini dressing tastes even better the next day once the flavors have had time to get friendly, so make extra and store it separately.
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