Roasted Sweet Potato Chickpea Bowl (Print Version)

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

# What You’ll Need:

→ Vegetables & Legumes

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 7 oz 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 Steps:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a 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 - While vegetables roast, heat 0.5 tablespoon olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring, until wilted, about 2 to 3 minutes. Season with salt and pepper and 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 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.

# Expert Hints:

01 -
  • It's the kind of bowl that feels fancy enough for company but honest enough for a solo dinner when you just want to feel good.
  • Everything roasts together, so you're really only tending one pan while the oven does the heavy lifting.
  • That chipotle tahini dressing is genuinely addictive and works on literally everything else you'll make for weeks.
02 -
  • Don't skip rinsing the canned chickpeas—that starch is the enemy of crispiness, and I learned this the hard way after one disappointing batch.
  • Taste the dressing before committing to it; the chipotles vary in heat and smokiness, so you might need to adjust the syrup or lemon to your preference.
03 -
  • If you want extra crunch, roast the chickpeas on a separate pan with smoked paprika, cumin, and a little extra olive oil for a flavor explosion.
  • The dressing keeps in the fridge for a week and gets thicker as it sits, so store it separately and add a splash of water when you're ready to use it.
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