Roasted Sweet Potato Chickpea Bowl (Print Version)

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

# What You'll Need:

→ Vegetables & 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 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 bowl, toss the 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 frequently, until just wilted, about 2 to 3 minutes. Season with salt and pepper. Remove from heat.
05 - Whisk together tahini, lemon juice, 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 comes together in under an hour but tastes like you actually planned your life.
  • The smoky-spicy dressing is so good you'll find yourself drizzling it on everything for the next week.
  • It's genuinely filling without leaving you feeling weighed down, which is rarer than you'd think.
02 -
  • If you skip rinsing the canned chickpeas, you'll get this weird metallic taste that no amount of dressing can fix—learned this the expensive way.
  • The chickpeas need actual space on the baking sheet or they'll steam instead of crisp, which defeats the whole textural point.
  • Your dressing will thicken as it sits, so make it a bit looser than you think it should be.
03 -
  • Don't overcrowd your baking sheet or you'll steam instead of roast, and the whole dish depends on that caramelization happening.
  • Taste the dressing before you assemble and adjust the seasoning—sometimes a pinch more salt makes everything click into place.
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