These roasted sweet potato and chickpea bowls are a hearty, nutritious, and satisfying meal layered with brown rice, garlicky sautéed spinach, creamy avocado, and a smoky chipotle tahini dressing. Perfect for meal prep or a quick weeknight dinner, they offer a wonderful balance of zesty, smoky, and fresh flavors.

Why You’ll Love This Recipe

You’ll love this recipe for its wholesome simplicity and customizable nature. It’s vegan, gluten-free, and packed with nutrients. The roasted sweet potatoes and crispy chickpeas provide texture, while the chipotle tahini dressing adds a smoky, tangy finish. Ideal for lunches or dinners, it’s both comforting and nourishing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bowls:

• 2 medium sweet potatoes, diced into ½-inch cubes
• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 5 ounces baby spinach
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ripe avocado, sliced
• 2 cups cooked brown rice (or quinoa/farro)

For the chipotle tahini dressing:

• ¼ cup tahini
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• 1 to 2 teaspoons chipotle in adobo sauce (to taste)
• 2 to 3 tablespoons water, as needed to thin

Toppings (optional):

• Chopped fresh cilantro
• Pepitas
• Hemp hearts
• Crumbled cotija cheese (omit for vegan)

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss sweet potatoes and chickpeas with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread in an even layer.
3. Roast for 25–30 minutes, flipping halfway through, until sweet potatoes are tender and chickpeas are slightly crisp.
4. While roasting, heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook 3 minutes until softened. Add garlic and sauté 30 seconds more.
5. Add spinach and toss until just wilted. Remove from heat.
6. Prepare the chipotle tahini dressing by whisking tahini, lime juice, maple syrup, and chipotle in adobo together. Add water gradually until smooth and pourable.
7. To assemble, divide rice into bowls. Top with spinach, roasted sweet potatoes, chickpeas, avocado, and desired toppings. Drizzle generously with dressing.

Servings and timing

Serves 4.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Substitute kale, Swiss chard, or collard greens for spinach.
• Try black beans or pinto beans in place of chickpeas.
• Add roasted vegetables like bell peppers, broccoli, or zucchini.
• Top with a fried or poached egg for a protein boost.
• Swap brown rice for quinoa or farro for a different texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate until serving. Reheat the rice, sweet potatoes, and chickpeas in the microwave or on the stovetop, then add spinach, avocado, and dressing just before eating. The dressing can be stored in the fridge for up to a week.

FAQs

How can I make this recipe spicier?

Add extra chipotle in adobo or a pinch of cayenne to increase the heat.

Can I use canned sweet potatoes?

Fresh works best for roasting, but canned can be used in a pinch—just skip the roasting step.

What can I substitute for tahini?

You can use almond butter or sunflower seed butter for a nutty, creamy alternative.

Can I use white rice instead of brown rice?

Yes, any cooked grain works, including jasmine rice, quinoa, or farro.

How do I make the chickpeas extra crispy?

Dry them thoroughly before roasting and avoid overcrowding on the pan.

Is this recipe freezer-friendly?

The roasted components freeze well, but avocado and dressing are best made fresh.

Can I meal prep this?

Yes, store components separately and assemble just before eating for freshness.

Can I make this oil-free?

Yes, roast using parchment and omit oil in the spinach sauté; the tahini dressing still adds creaminess.

What if I don’t like chipotle?

Use smoked paprika or a mild chili sauce for a smoky flavor without heat.

How long does the tahini dressing last?

Stored in an airtight jar, it keeps for about 7 days in the refrigerator.

Conclusion

These roasted sweet potato and chickpea bowls deliver a delicious mix of textures and flavors that are both comforting and energizing. With simple ingredients and a vibrant dressing, they make the perfect wholesome meal for any time of the week.

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