Sweet Potato Chickpea Bowl (Printable)
Roasted sweet potatoes and crispy chickpeas over fresh greens, drizzled with zesty tahini dressing.
# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - Pinch of salt and freshly ground black pepper
→ Crispy Chickpeas
06 - 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon ground coriander
10 - Pinch of salt and freshly ground black pepper
→ Bowl Vegetables
11 - 2 cups baby spinach or kale, roughly chopped
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1 ripe avocado, sliced
→ Tahini Dressing
15 - 1/4 cup tahini
16 - Juice of 1 lemon (about 2 tablespoons)
17 - 2 tablespoons water, plus more as needed for consistency
18 - 1 clove garlic, minced
19 - 1 teaspoon maple syrup or honey
20 - Salt and freshly ground black pepper to taste
→ Optional Toppings
21 - 2 tablespoons fresh parsley or cilantro, chopped
22 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
# How To Make:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - In a mixing bowl, toss the diced sweet potatoes with 2 tablespoons olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread in a single layer on one prepared baking sheet.
03 - Pat the drained chickpeas dry with a clean towel. Toss with 1 tablespoon olive oil, garlic powder, ground coriander, salt, and pepper. Spread in a single layer on the second prepared baking sheet.
04 - Place both baking sheets in the oven and roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are fork-tender and the chickpeas are golden and crispy.
05 - While the vegetables roast, whisk together the tahini, lemon juice, 2 tablespoons water, minced garlic, maple syrup (or honey), salt, and pepper in a small bowl until smooth. Add additional water, 1 tablespoon at a time, until the dressing reaches a pourable consistency.
06 - Divide the chopped greens, halved cherry tomatoes, and sliced red onion evenly among four serving bowls.
07 - Top each bowl with the roasted sweet potatoes and crispy chickpeas. Arrange the sliced avocado over the top and drizzle generously with the tahini dressing.
08 - Sprinkle with chopped fresh herbs and toasted seeds, if desired. Serve immediately while the roasted components are still warm.
# Expert Tips:
01 -
- The contrast between creamy sweet potato and crunchy chickpeas keeps every bite interesting.
- Tahini dressing ties everything together with a tangy, nutty richness that feels indulgent but is completely plant based.
02 -
- Drying the chickpeas thoroughly before roasting is the difference between genuinely crispy and disappointing, so do not skip that step.
- The tahini dressing thickens as it sits, so whisk in a splash of water right before serving if it has been resting in the fridge.
03 -
- Crowding the baking sheet is the single biggest enemy of crispiness, so use two sheets and give everything breathing room.
- Taste the dressing on a leaf of spinach before adjusting seasoning, because the greens mellow the salt and lemon more than you expect.