Roasted Sweet Potato Chickpea Bowl (Print 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 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 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

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a mixing 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 frequently, until just wilted, approximately 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 salt until smooth. Add additional water as needed to achieve 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.

# Helpful Hints:

01 -
  • Everything roasts on one pan while you make the dressing, so cleanup is almost nonexistent.
  • The chipotle tahini dressing has this addictive smoky sweetness that makes you want to drizzle it on everything.
  • It holds up beautifully in the fridge for days, which means you can actually enjoy your meal prep.
  • You get crispy, creamy, garlicky, and fresh all in one bowl without feeling heavy afterward.
02 -
  • Dry your chickpeas thoroughly with a towel after rinsing or they won't crisp up no matter how long you roast them.
  • Taste your dressing before you drizzle, chipotle heat varies wildly by brand so adjust accordingly.
  • Don't undercook the sweet potatoes, they need those caramelized edges to stand up to the bold dressing.
03 -
  • Roast your chickpeas separately with smoked paprika and cumin if you want them extra flavorful and snackable.
  • Make a big batch of the chipotle tahini dressing and keep it in the fridge, it transforms any grain bowl or salad instantly.
  • If your tahini seizes up when you add lemon juice, keep whisking and add water slowly, it will come back together into a smooth sauce.
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