Roasted Sweet Potato Chickpea Bowls (Printable)

Caramelized sweet potatoes and crispy spiced chickpeas over greens with creamy tahini dressing.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 red onion, sliced
03 - 4 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
13 - 1 tablespoon maple syrup
14 - 2 tablespoons water, plus more as needed
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 Make It:

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

# Expert Tips:

01 -
  • The contrast between crispy spiced chickpeas and creamy sweet potatoes makes every bite interesting
  • It comes together faster than takeout but tastes like something from a fancy cafe
  • The tahini dressing ties everything together with a tangy richness that keeps you coming back for another bite
02 -
  • Dry your chickpeas thoroughly before seasoning. Any moisture left on them will prevent proper crisping.
  • Do not overcrowd the baking sheet. If your sheet is small, use two—everything needs direct contact with the hot pan to caramelize properly.
  • The dressing keeps in the refrigerator for up to a week and actually tastes better after the flavors meld.
03 -
  • Room temperature chickpeas crisp up better than cold ones from the fridge
  • Let the roasted vegetables sit for 5 minutes before assembling—the flavors concentrate and the texture firms up slightly

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