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Roasted Sweet Potato and Chickpea Bowls

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These roasted sweet potato and chickpea bowls are a nutrient-packed, plant-based meal layered with grains, greens, creamy avocado, and a smoky chipotle tahini dressing. Ideal for meal prep or a wholesome dinner.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Fusion
  • Diet: Vegan

Ingredients

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

Instructions

  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 evenly on the baking sheet.
  3. Roast for 25–30 minutes, flipping halfway through, until sweet potatoes are tender and chickpeas are crisp.
  4. While roasting, heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Add garlic and sauté for 30 seconds more.
  5. Add spinach and cook, stirring, until just wilted. Remove from heat.
  6. Prepare the dressing by whisking together tahini, lime juice, maple syrup, and chipotle in adobo. Gradually add water until smooth and pourable.
  7. To assemble, divide cooked rice into 4 bowls. Top each with sautéed spinach, roasted sweet potatoes, chickpeas, sliced avocado, and optional toppings. Drizzle with chipotle tahini dressing and serve.

Notes

  • Use quinoa or farro in place of brown rice for variety.
  • Swap chickpeas for black or pinto beans.
  • Make it oil-free by roasting without oil and skipping it in the sauté.
  • Store dressing separately and add just before serving for best results.
  • The tahini dressing can be stored in the fridge for up to 7 days.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-sweet-potato-and-chickpea-bowls/