Roasted Sweet Potato Chickpea Bowl (Printer-Friendly)

Caramelized sweet potatoes and crispy chickpeas with garlicky spinach in a smoky chipotle tahini sauce. Perfect for meal prep or weeknight dinners.

# What You 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 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 Cook:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper. In a bowl, toss diced sweet potatoes and drained chickpeas with 1.5 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
02 - Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.
03 - 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 constantly, until just wilted, approximately 2 to 3 minutes. Season with salt and pepper. Remove from heat.
04 - Whisk together tahini, lemon juice, chopped chipotle peppers, maple syrup, water, and a pinch of salt until smooth and well combined. Add additional water gradually to achieve desired consistency.
05 - Divide roasted sweet potatoes, chickpeas, and garlicky spinach evenly among serving bowls. Drizzle generously with chipotle tahini dressing. Top with avocado slices, pumpkin seeds, and fresh herbs if desired.

# Expert Advice:

01 -
  • The chickpeas get impossibly crispy while the sweet potatoes turn caramelized and sweet—two textures singing together on one sheet pan.
  • That chipotle tahini dressing is genuinely addictive, smoky and tangy in ways that make even skeptics ask for the recipe.
  • It comes together in under an hour and actually tastes better as leftovers, which means meal prep without the Sunday afternoon dread.
02 -
  • Don't skip rinsing the canned chickpeas—I learned this the hard way when my first batch steamed instead of crisped, and the texture was completely different in the most disappointing way.
  • The dressing should taste bold and slightly intense on its own because it mellows beautifully when it hits the warm vegetables and creates a balanced bite every time.
03 -
  • Pat your chickpeas completely dry with a paper towel before tossing them with oil—any moisture is the enemy of crispiness and will cost you that satisfying crunch.
  • Don't be afraid to taste the dressing before you pour it—it should be bold and make your mouth sing a little, because it'll mellow when it meets the warm vegetables.
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