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Roasted Sweet Potato and Chickpea Bowls Recipe

Roasted Sweet Potato and Chickpea Bowls Recipe
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★★★★★

4.7 from 10 reviews

A flavorful and nutritious bowl featuring roasted sweet potatoes and crispy chickpeas, served over your choice of grain with sautéed spinach, creamy avocado, and a smoky chipotle tahini dressing. This wholesome recipe is perfect for a satisfying plant-based meal packed with vibrant flavors and textures.

Ingredients

Scale

Roasted Sweet Potatoes & Chickpeas

  • 1 1/2 pounds sweet potato, diced into 1/2-inch cubes
  • 1 (15-ounce) can chickpeas, rinsed, drained and patted dry
  • 2 tablespoons olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Fine sea salt and freshly-ground black pepper, to taste

Sautéed Spinach

  • Half of a small white onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 5 ounces baby spinach
  • Salt and freshly ground black pepper, to taste

Base & Toppings

  • 4 cups cooked brown rice, farro, or quinoa
  • 1 ripe avocado, thinly sliced
  • Toppings: chopped fresh cilantro, hemp hearts, pepitas, and/or cotija cheese

Chipotle Tahini Dressing

  • 1/2 cup water
  • 1/4 cup tahini
  • 2 tablespoons lime juice
  • 1 to 2 teaspoons maple syrup
  • 1 large chipotle in adobo sauce (plus 1 teaspoon adobo sauce)
  • Salt and pepper, to taste

Instructions

  1. Prep the oven and baking sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Roast the sweet potatoes and chickpeas: In a large mixing bowl, add the diced sweet potatoes and rinsed chickpeas. Drizzle with 1 tablespoon of olive oil and sprinkle with chili powder, ground cumin, garlic powder, salt, and pepper. Toss everything well to combine. Spread the mixture evenly in a single layer on the prepared baking sheet. Bake for 30 minutes until sweet potatoes are tender and chickpeas are lightly crispy. Once done, transfer the baking sheet to a wire rack to cool slightly.
  3. Make the dressing: Combine water, tahini, lime juice, maple syrup, chipotle pepper, and adobo sauce in a blender. Puree until smooth and creamy. Taste and adjust seasoning with salt, pepper, or additional lime juice as needed.
  4. Sauté the spinach: Heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the thinly sliced onion and cook for 4-5 minutes until softened, stirring occasionally. Add the garlic slices and sauté for 1 more minute until fragrant. Add the baby spinach along with a pinch of salt and pepper; toss frequently until the spinach wilts. Remove from heat.
  5. Assemble the bowls: Divide the cooked brown rice, roasted sweet potatoes and chickpeas, and sautéed spinach into serving bowls. Top each bowl with avocado slices, drizzle generously with the chipotle tahini dressing, and sprinkle with your choice of toppings like chopped cilantro, hemp hearts, pepitas, or cotija cheese. Serve immediately and enjoy!

Notes

  • For extra crispiness, you can roast chickpeas separately on another baking sheet.
  • Feel free to substitute any grain you prefer, such as quinoa, farro, or white rice.
  • The chipotle in adobo adds smokiness and heat; adjust amount to your spice preference.
  • Toppings such as hemp hearts and pepitas add nice crunch and nutritional benefits.
  • This dish can be made ahead; store components separately and assemble just before serving.

Nutrition

Keywords: roasted sweet potato bowl, chickpea bowl, vegetarian bowl, plant-based meal, chipotle tahini dressing, healthy dinner, vegan option

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