Roasted Sweet Potato and Chickpea Bowls Recipe
These Roasted Sweet Potato and Chickpea Bowls are a delicious, nutritious, and satisfying meal perfect for a wholesome lunch or dinner. Featuring tender roasted sweet potatoes and crispy chickpeas seasoned with warming spices, served over a bed of cooked brown rice or quinoa, topped with sautéed spinach, creamy avocado, and a smoky chipotle tahini dressing. Customize with fresh cilantro, hemp hearts, pepitas, or cotija cheese for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 1/2 pounds sweet potato, diced into 1/2-inch cubes
- 1 (15-ounce) can 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 and freshly-ground black pepper, to taste
- Half of a small white onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 5 ounces baby spinach
- 4 cups cooked brown rice, farro or quinoa
- 1 ripe avocado, thinly sliced
Dressing Ingredients
- 1/2 cup water
- 1/4 cup tahini
- 2 tablespoons lime juice
- 1 to 2 teaspoons maple syrup
- 1 large chipotle in adobo sauce (plus 1 teaspoon adobo sauce)
Toppings (optional)
- Chopped fresh cilantro
- Hemp hearts
- Pepitas
- Cotija cheese
Instructions
- Prep the oven and baking sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Roast the sweet potatoes and chickpeas: In a large mixing bowl, combine the diced sweet potatoes and rinsed, drained chickpeas. Drizzle with 1 tablespoon of olive oil and sprinkle with chili powder, ground cumin, garlic powder, salt, and freshly ground black pepper. Toss everything together until evenly coated. Spread the mixture in a single layer on the prepared baking sheet. Bake for 30 minutes or until the sweet potatoes are tender and the chickpeas have a light crisp, then transfer the baking sheet to a wire rack to cool slightly.
- Make the dressing: In a blender, combine the water, tahini, lime juice, maple syrup, chipotle pepper, and adobo sauce. Blend until smooth and creamy. Taste and adjust seasoning with salt, pepper, or additional lime juice as desired.
- Sauté the spinach: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and sauté for 4 to 5 minutes until softened and translucent. Add the sliced garlic and cook for another minute, stirring frequently to prevent burning. Then add the baby spinach and season with salt and pepper. Cook, tossing frequently, until the spinach has wilted. Remove from heat.
- Assemble the bowls and serve: Divide the cooked brown rice (or your choice of grain) among three bowls. Top each with roasted sweet potatoes and chickpeas, sautéed spinach, and avocado slices. Drizzle generously with the chipotle tahini dressing. Finish with your choice of toppings like chopped cilantro, hemp hearts, pepitas, or cotija cheese. Serve immediately and enjoy your vibrant, flavorful bowl!
Notes
- You can substitute the chipotle pepper with smoked paprika for a milder smoky flavor.
- For a vegan version, omit the cotija cheese or use a plant-based cheese alternative.
- Make sure to pat the chickpeas very dry to achieve a crispy texture when roasting.
- Leftovers can be refrigerated for up to 3 days; reheat gently to maintain texture.
- Feel free to swap baby spinach for kale or Swiss chard based on preference.
