Roasted Sweet Potato Chickpea Bowl

A vibrant, wholesome bowl featuring caramelized roasted sweet potatoes, crispy chickpeas, garlicky sautéed spinach, and a smoky chipotle tahini dressing. Perfect for meal prep or a nourishing weeknight dinner. This dish offers a satisfying blend of textures and flavors that will keep you coming back for more.

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This recipe is designed for ease and flexibility, making it a staple for anyone looking to eat more whole, plant-based foods without sacrificing taste. The contrast between the sweet potatoes and the spicy dressing is truly delightful.

Ingredients

• Vegetables & Legumes: 2 medium sweet potatoes, peeled and diced (about 600 g); 1 can (400 g) chickpeas, drained and rinsed; 200 g fresh spinach; 2 cloves garlic, minced; 2 tbsp olive oil; salt and freshly ground black pepper.
• Chipotle Tahini Dressing: 60 g (1/4 cup) tahini; 2 tbsp lemon juice; 1–2 chipotle peppers in adobo sauce, finely chopped; 1 tbsp maple syrup or honey; 2 tbsp water; pinch of salt.
• Optional Toppings: 1 ripe avocado, sliced; 2 tbsp toasted pumpkin seeds; fresh cilantro or parsley, chopped.

Instructions

Step 1: Prep

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.

Step 2: Roast

In a bowl, toss the diced sweet potatoes and chickpeas with 1.5 tbsp olive oil, salt, and pepper. Spread evenly on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway, until sweet potatoes are tender and chickpeas are crisp.

Step 3: Sauté

While the vegetables roast, heat 0.5 tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Add spinach and cook, stirring, until just wilted (2–3 minutes). Season with salt and pepper.

Step 4: Dressing

For the chipotle tahini dressing, whisk tahini, lemon juice, chipotle peppers, maple syrup, water, and a pinch of salt until smooth. Add extra water for a thinner consistency if desired.

Step 5: Assemble

Divide roasted sweet potatoes, chickpeas, and garlicky spinach among bowls. Drizzle generously with chipotle tahini dressing and add optional toppings like avocado and pumpkin seeds.

Zusatztipps für die Zubereitung

For added crunch, roast the chickpeas separately with extra spices like smoked paprika or cumin. Ensuring the chickpeas are dried thoroughly before roasting will help them get even crispier.

Varianten und Anpassungen

You can easily substitute kale for spinach or add roasted cauliflower for extra variation. For a strictly vegan version, be sure to use maple syrup instead of honey in the dressing.

Serviervorschläge

Serve this bowl as is for a light meal, or over a base of brown rice, quinoa, or mixed greens for extra heartiness and texture.

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This Roasted Sweet Potato and Chickpea Bowl is a testament to how simple ingredients can create a deeply satisfying and nourishing meal. Enjoy the balance of sweet, smoky, and savory flavors in every bite.

Recipe Help & Answers

→ Can I prepare this bowl ahead for meal prep?

Yes, this bowls meal preps beautifully. Store roasted sweet potatoes, chickpeas, and spinach in separate airtight containers for up to 4 days. Keep the dressing in a small jar and assemble just before eating to maintain optimal texture and freshness.

→ What can I use instead of chipotle peppers?

Substitute with smoked paprika for a milder smoky flavor, or add a pinch of cayenne pepper if you prefer heat without the adobo complexity. Alternatively, use harissa paste for a different spicy profile that complements the tahini beautifully.

→ How do I get the chickpeas extra crispy?

Pat the chickpeas thoroughly dry with paper towels before roasting. Toss them with a bit more oil and spices, then spread them in a single layer without overcrowding the pan. For maximum crunch, roast them separately at 220°C for 30-35 minutes, shaking the pan occasionally.

→ Is this bowl filling enough as a complete meal?

With 11 grams of protein per serving plus complex carbohydrates from sweet potatoes, this bowl provides satisfying nourishment. For additional protein and heartiness, serve over quinoa or brown rice, add extra chickpeas, or top with sliced avocado and toasted nuts or seeds.

→ Can the dressing be made nut-free?

The tahini-based dressing is naturally nut-free, containing only sesame seeds. If you need to avoid sesame entirely, substitute with sunflower seed butter or Greek yogurt for a creamy alternative. Adjust the lemon juice and water accordingly to achieve desired consistency.