Roasted Sweet Potato Chickpea Bowls (Printable)

Caramelized sweet potatoes and crispy spiced chickpeas over fresh greens with zesty tahini dressing for a wholesome, nourishing meal.

# What You’ll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approximately 1.3 pounds)
02 - 1 red onion, sliced
03 - 4.2 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 (approximately 1 lemon)
13 - 1 tablespoon maple syrup or honey
14 - 2 tablespoons water (plus more as needed for consistency)
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 Steps:

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 smoked paprika, cumin, coriander, salt, and pepper. Spread on one side of the prepared baking sheet.
03 - Pat the chickpeas thoroughly dry with paper towels. Toss with the remaining olive oil, smoked paprika, cumin, coriander, salt, and pepper. Spread on the other side of the baking sheet.
04 - Roast for 25 to 30 minutes, stirring halfway through cooking, until the sweet potatoes are tender and the chickpeas are golden and crispy.
05 - While the vegetables roast, whisk together all tahini dressing ingredients in a small bowl. Add water as needed to achieve a smooth, pourable consistency.
06 - Divide the greens among 4 bowls. Top each portion with roasted sweet potatoes, chickpeas, red onion, and sliced avocado.
07 - Drizzle each bowl with tahini dressing. Sprinkle with seeds and fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • The roasted chickpeas get impossibly crispy, almost like croutons but better
  • You can prep everything ahead and assemble in minutes
  • The tahini dressing ties it all together with this creamy zesty magic
02 -
  • Dont crowd your baking sheet or nothing will crisp up properly, give everything space
  • The dressing thickens as it sits so keep a little extra water handy to loosen it up
03 -
  • Let the roasted vegetables cool slightly on the pan, they continue caramelizing as they rest
  • Massage the greens with a little olive oil before assembling to prevent wilting

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