Roasted Sweet Potato Chickpea Bowl (Print View)

Caramelized sweet potatoes and crispy chickpeas with garlicky spinach in smoky chipotle tahini

# Components:

→ Vegetables and 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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a mixing bowl, toss diced sweet potatoes and drained 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 large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add spinach and cook, stirring constantly, until wilted (2 to 3 minutes). Season with salt and pepper. Remove from heat.
05 - Whisk tahini, lemon juice, chopped chipotle peppers, maple syrup, water, and salt until smooth. Adjust water as needed for desired consistency.
06 - 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 -
  • Everything roasts on one sheet while you make the dressing, so cleanup is almost nonexistent.
  • The chipotle tahini has this smoky sweetness that makes you want to lick the bowl clean.
  • It keeps beautifully in the fridge for days, and somehow tastes even better the next afternoon.
  • You can toss in whatever greens or grains you have and it still works.
02 -
  • Pat the chickpeas completely dry with a towel after rinsing or they will never get crispy, I have made this mistake more than once.
  • Taste the dressing before you pour it, chipotle peppers vary wildly in heat and you might want to adjust the maple syrup or lemon.
  • If your tahini dressing seizes up and gets thick and grainy, just whisk in more water a little at a time until it loosens back up.
03 -
  • Roast the chickpeas on a separate pan if you want them extra crispy, since the sweet potatoes release moisture as they cook.
  • Keep a jar of chipotle tahini dressing in the fridge at all times, it transforms grain bowls, salads, and roasted vegetables instantly.
  • If you do not have chipotle peppers, smoked paprika and a pinch of cayenne will give you a similar warmth without the exact same depth.
Return