Roasted Sweet Potato and Chickpea Bowl (Print Version)

Caramelized sweet potatoes and crispy chickpeas with garlicky spinach in a 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 cups 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 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 Prepare:

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

# Expert Advice:

01 -
  • It comes together in under an hour and actually tastes better than most restaurant bowls you'd spend three times the money on.
  • The roasting happens hands-off while you make the dressing, so there's almost no active cooking time.
  • It's naturally vegetarian and gluten-free, but never feels like you're missing anything.
02 -
  • Pat those chickpeas completely dry before roasting or they'll absorb the oil instead of crisping; I learned this the hard way with soggy legumes.
  • The dressing thickens as it cools, so make it slightly thinner than you think you want it and everything will be perfect at the table.
03 -
  • Don't skip patting the chickpeas dry; this single step is the difference between crispy and disappointing legumes.
  • The dressing tastes best when the chipotle peppers are finely minced rather than roughly chopped, so the heat and smoke distribute evenly throughout.
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