Roasted Sweet Potato and Chickpea Bowl (Print Version)

Caramelized sweet potatoes and crispy chickpeas with garlicky spinach in 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 oz 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 to 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

# How to Make It:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a bowl, toss the diced sweet potatoes and drained chickpeas with 1.5 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 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 frequently, until just wilted, about 2 to 3 minutes. Season with salt and pepper. Remove from heat.
05 - In a bowl, whisk together tahini, lemon juice, chopped chipotle peppers, maple syrup, water, and a pinch of salt until smooth. Add additional water as needed to reach desired consistency.
06 - Divide roasted sweet potatoes, chickpeas, and garlicky spinach evenly among serving bowls. Drizzle generously with chipotle tahini dressing and top with avocado slices, pumpkin seeds, and fresh herbs if desired.

# Expert Advice:

01 -
  • The crispy roasted chickpeas hit different when you realize they're basically the croutons of the vegetable world.
  • That chipotle tahini dressing is quietly magical—sweet, spicy, and somehow makes even plain spinach taste intentional.
  • Meal prep becomes genuinely exciting when your leftovers taste this good three days later.
  • You get to feel virtuous eating vegetables while the flavors convince you it's completely indulgent.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid is what prevents them from getting properly crispy, and I learned this the expensive way by wasting a can of sad, steamed chickpeas.
  • The chipotle dressing gets thicker as it sits, so if you're making it ahead, whisk in extra water when you're ready to serve or it'll be more paste than drizzle.
03 -
  • Spread your roasted vegetables on the pan with actual space between them—they'll crisp instead of steam, and the whole dish transforms.
  • Taste the dressing before serving and adjust the heat level; chipotle peppers vary wildly, and there's no shame in thinning it out or adding more if you need to.
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