Roasted Sweet Potato and Chickpea Bowl (View Print Version)

Vibrant bowl with caramelized sweet potatoes, crispy chickpeas, garlicky spinach, and 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 cups 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 - 1-2 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

# Method:

01 - Preheat oven to 425°F. 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 the prepared baking sheet.
03 - Roast for 25-30 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 minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring constantly, until just wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat.
05 - Whisk together tahini, lemon juice, chopped 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 Advice:

01 -
  • Everything roasts on one pan, so cleanup is quick and you can actually relax while it cooks.
  • The chipotle dressing tastes like something from a restaurant but takes less than two minutes to whisk together.
  • It keeps beautifully in the fridge for days, and somehow tastes even better the next day when the flavors settle.
  • You can swap nearly any vegetable or green and it still works, so it never gets boring.
02 -
  • Dry your chickpeas thoroughly before roasting or they'll stay soft and chewy instead of turning crispy.
  • Don't walk away from the garlic once it hits the pan, it goes from golden to burnt in seconds.
  • Taste your chipotle peppers before adding both, some cans are mild and some will blow your head off.
  • If your tahini dressing seizes up and looks grainy, keep whisking and add water slowly, it will smooth out.
03 -
  • Roast the chickpeas on a separate pan if you want them extra crispy, they need more time than the sweet potatoes.
  • Add a pinch of smoked paprika or cumin to the chickpeas before roasting for another layer of flavor.
  • Make a double batch of the chipotle tahini dressing and keep it in the fridge, it's incredible on grain bowls, salads, and roasted vegetables all week long.
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