Roasted Sweet Potato Chickpea Bowls (Printable version)

Caramelized sweet potatoes and crispy chickpeas served over greens with creamy tahini dressing for a wholesome, nourishing meal.

# What you need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 1.3 pounds)
02 - 1 red onion, sliced
03 - 4 ounces baby spinach or mixed salad greens
04 - 1 avocado, sliced

→ Legumes

05 - 1 can (15 ounces) chickpeas, drained and rinsed

→ Spices & Seasonings

06 - 2 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - Salt and black pepper, to taste

→ Tahini Dressing

11 - 3 tablespoons tahini
12 - 2 tablespoons lemon juice (about 1 lemon)
13 - 1 tablespoon maple syrup or honey
14 - 2 tablespoons water (plus more as needed)
15 - 1 small garlic clove, minced
16 - Salt, to taste

→ Optional Garnishes

17 - 2 tablespoons pumpkin seeds or sunflower seeds
18 - Fresh parsley or cilantro, chopped

# How to make it:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potatoes and red onion with 1 tablespoon olive oil, half the paprika, cumin, coriander, salt, and pepper. Spread on one side of the baking sheet.
03 - Pat the chickpeas dry with a paper towel. Toss with remaining olive oil, paprika, cumin, coriander, salt, and pepper. Spread on the other side of the baking sheet.
04 - Roast for 25-30 minutes, stirring halfway, until the sweet potatoes are tender and the chickpeas are golden and crispy.
05 - Meanwhile, whisk together all tahini dressing ingredients in a small bowl, adding water as needed until smooth and pourable.
06 - To assemble, divide the greens among 4 bowls. Top each with roasted sweet potatoes, chickpeas, red onion, and sliced avocado.
07 - Drizzle with tahini dressing. Sprinkle with seeds and fresh herbs if desired. Serve immediately.

# Expert tips:

01 -
  • The combination of caramelized sweet potatoes and crispy chickpeas creates this incredible sweet and savory crunch that keeps you coming back for another bite
  • Everything roasts on one sheet pan, meaning minimal cleanup and maximum flavor development
  • These bowls keep beautifully for meal prep, with the tahini dressing actually making everything taste even better the next day
02 -
  • Drying the chickpeas thoroughly is the difference between crispy roasted chickpeas and sad, soft ones—take the extra time to pat them really well
  • Let the roasted vegetables cool for just a few minutes before assembling, otherwise the greens will wilt too quickly
  • The tahini dressing thickens as it sits, so add a splash more water right before serving if it's too thick to drizzle
03 -
  • Use two baking sheets if you can instead of overcrowding one—this helps everything roast instead of steam
  • Sprinkle a pinch of flaky salt over the finished bowls just before serving for restaurant-worthy presentation

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