Roasted Sweet Potato and Chickpea Bowls (Printable)

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

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approximately 1.3 pounds)
02 - 1 red onion, sliced
03 - 4.2 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 - 0.5 teaspoon ground coriander
10 - Salt and black pepper to taste

→ Tahini Dressing

11 - 3 tablespoons tahini
12 - 2 tablespoons lemon juice (approximately 1 lemon)
13 - 1 tablespoon maple syrup or honey
14 - 2 tablespoons water (plus additional 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:

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 to 30 minutes, stirring halfway through, 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 tahini dressing comes together in seconds but tastes like something you'd order at a restaurant
  • You can prep everything ahead and just warm the components when you're ready to eat
  • Each bite hits those perfect sweet, savory, creamy, and crispy notes
02 -
  • Dry chickpeas thoroughly before roasting or they'll steam instead of crisp up
  • The tahini dressing will seize up at first but keep whisking and it will smooth out
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast
03 -
  • Cut your sweet potatoes into uniform sizes so they roast evenly
  • Let the roasted vegetables cool slightly on the baking sheet to develop those crispy edges
  • Taste the tahini dressing and adjust the lemon or maple syrup to your preference

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