Sweet Potato Chickpea Bowl (Printable)
Roasted sweet potatoes and crispy chickpeas over fresh greens with creamy tahini dressing.
# What You Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - Pinch of kosher salt and freshly ground black pepper
→ Crispy Chickpeas
06 - 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon ground coriander
10 - Pinch of kosher salt and freshly ground black pepper
→ Bowl Vegetables
11 - 2 cups baby spinach or kale, roughly chopped
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1 ripe avocado, sliced
→ Tahini Dressing
15 - 1/4 cup tahini
16 - Juice of 1 lemon (about 2 tablespoons)
17 - 2 tablespoons water, plus more as needed
18 - 1 clove garlic, minced
19 - 1 teaspoon maple syrup
20 - Kosher salt and freshly ground black pepper to taste
→ Toppings
21 - 2 tablespoons fresh parsley or cilantro, chopped
22 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
# How-To Steps:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - Place the diced sweet potatoes in a mixing bowl. Drizzle with 2 tablespoons olive oil and sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss until evenly coated, then spread in a single layer on the first prepared baking sheet.
03 - Pat the drained chickpeas thoroughly dry with a clean kitchen towel. Toss with 1 tablespoon olive oil, garlic powder, ground coriander, salt, and pepper. Spread evenly on the second prepared baking sheet.
04 - Place both baking sheets in the oven. Roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are fork-tender and caramelized at the edges and the chickpeas are golden and crispy.
05 - While the sheet pans are in the oven, whisk together the tahini, lemon juice, 2 tablespoons water, minced garlic, maple syrup, salt, and pepper in a small bowl until completely smooth. Add additional water, 1 teaspoon at a time, until the dressing reaches a pourable consistency.
06 - Divide the chopped greens, halved cherry tomatoes, and sliced red onion among four serving bowls.
07 - Top each bowl with the roasted sweet potatoes and crispy chickpeas. Fan the avocado slices over each portion. Drizzle generously with the tahini dressing.
08 - Sprinkle with chopped fresh herbs and toasted seeds. Serve immediately while the roasted elements are still warm.
# Helpful Tips:
01 -
- The crispy chickpeas are genuinely addictive and you will start making double batches just for snacking.
- Tahini dressing ties everything together with a creamy tang that makes each bite feel indulgent despite being completely plant based.
- Everything roasts on two sheet pans which means cleanup is almost nonexistent.
02 -
- Patting the chickpeas dry is not optional because even slightly damp ones will turn soft and chalky instead of shatteringly crisp.
- The tahini dressing will thicken as it sits so whisk in a little more water right before serving to bring it back to a pourable consistency.
03 -
- Line your baking sheets with parchment paper for easier cleanup and to prevent the sweet potatoes from sticking and tearing when you try to flip them.
- Make a double batch of the tahini dressing and keep it in the fridge because it improves everything from grain bowls to simple green salads for up to a week.