Healthy Roasted Sweet Potato Chickpea Bowls
A wholesome bowl layered with roasted sweet potatoes, crispy chickpeas, garlicky sautéed spinach, and fluffy brown rice, all topped with creamy chipotle tahini dressing. This easy, plant-based recipe is rich in protein, fiber, and healthy fats—perfect for a filling lunch, light dinner, or weekly meal prep.
Equipment
- 1 large mixing bowl
- 1 baking sheet lined with parchment paper
- 1 Blender (for dressing)
- 1 large sauté pan
- 1 wooden spoon for stirring
- 1 Chef’s Knife
- 1 Cutting Board
- 1 measuring cup set
- 1 Measuring Spoons Set
Ingredients
For the Bowls:
- 1 ½ pounds sweet potatoes diced into ½-inch cubes
- 1 can 15 ounces chickpeas, rinsed, drained, and patted dry
- 2 tablespoons olive oil divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Fine sea salt to taste
- Freshly ground black pepper to taste
- ½ small white onion thinly sliced
- 2 cloves garlic thinly sliced
- 5 ounces baby spinach
- 4 cups cooked brown rice or quinoa, or farro
- 1 ripe avocado thinly sliced
- Optional toppings: chopped cilantro hemp hearts, pepitas, or crumbled cotija cheese
For the Chipotle Tahini Dressing:
- ½ cup water
- ¼ cup tahini
- 2 tablespoons fresh lime juice
- 1 –2 teaspoons maple syrup to taste
- 1 large chipotle pepper in adobo sauce + 1 teaspoon adobo sauce
Instructions
- Preheat the Oven and Prepare Baking Sheet: Begin by setting your oven to 425°F (220°C) so it reaches the perfect roasting temperature while you prepare the vegetables. Line a large baking sheet with parchment paper to prevent sticking and to make cleanup easier. A spacious sheet pan ensures the sweet potatoes and chickpeas roast evenly without overcrowding, which is the secret to getting those lightly crisped edges.
- Season the Sweet Potatoes and Chickpeas: In a large mixing bowl, combine the diced sweet potatoes and drained chickpeas. Drizzle with 1 tablespoon of olive oil and sprinkle evenly with chili powder, ground cumin, and garlic powder. Toss everything thoroughly until each piece is well coated with spices and oil. This coating not only adds flavor but also helps the potatoes caramelize and the chickpeas crisp up beautifully in the oven.
- Roast Until Crispy and Tender: Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet. Avoid piling them on top of one another—air circulation is key to getting that golden, roasted texture. Generously season with sea salt and black pepper. Place the tray in the oven and roast for 25–30 minutes, stirring once halfway through, until the sweet potatoes are fork-tender and the chickpeas have a light crunch. Remove the tray and set it on a wire rack to slightly cool.
- Blend the Chipotle Tahini Dressing: While the vegetables roast, prepare the creamy dressing. Add the water, tahini, lime juice, maple syrup, and chipotle pepper with adobo sauce to a blender. Blend until the mixture is silky-smooth and creamy. Taste the dressing and adjust seasoning—add more lime juice for brightness, an extra drizzle of maple syrup for sweetness, or a pinch of salt if needed. The smoky heat from chipotle balances beautifully with the earthy tahini.
- Sauté the Aromatics and Spinach: Heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Once the oil shimmers, add the sliced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly caramelized. Add the sliced garlic and sauté for 1 more minute, just until fragrant. Finally, add the baby spinach along with a generous pinch of salt and black pepper. Toss frequently until the spinach wilts down into tender, glossy greens, then remove the pan from heat to avoid overcooking.
- Assemble the Nourishing Bowls: Now it’s time to build your bowls. Begin with a base of cooked brown rice, quinoa, or farro in each serving bowl. Top with a portion of roasted sweet potatoes and chickpeas, followed by a scoop of the sautéed spinach and onions. Add a few slices of fresh avocado for creaminess. Generously drizzle with the chipotle tahini dressing to tie all the flavors together.
- Garnish and Serve Fresh: Finish with your favorite toppings—such as fresh cilantro, crunchy pepitas, nutty hemp hearts, or salty cotija cheese. These add extra texture and flavor, making each bite more exciting. Serve the bowls immediately while warm, or prepare them in advance for quick lunches or dinners throughout the week.
Notes
- Naturally vegan, gluten-free, and packed with nutrients—high in fiber, plant-based protein, and healthy fats.
- Be sure to spread sweet potatoes and chickpeas evenly on the baking sheet for the best crispy texture.
- The chipotle tahini dressing can be adjusted—add more adobo sauce for smokiness or maple syrup for sweetness.
- Swap grains easily: use quinoa, farro, couscous, or even cauliflower rice depending on preference.
- Cook spinach just until lightly wilted to preserve nutrients and bright green color.
- The recipe works perfectly for meal prep—store components separately for best freshness.
- Avocado and toppings are best added just before serving for maximum flavor and texture.
- Dressing may thicken in the fridge; whisk in a little water or lime juice to loosen.
- Add grilled tofu, tempeh, or even a fried egg (if not vegan) for extra protein.
- Great as a main dish, hearty lunch, or customizable grain bowl for family dinners.
