Roasted Chickpea and Sweet Potato Bowl

Why Make This Recipe

Let’s be real: Roasted Chickpea and Sweet Potato Bowl is basically a bowl of happiness. Who doesn’t love crispy roasted chickpeas and the sweet, caramelized goodness of sweet potatoes? 🙌 This dish is not only packed with flavor but also brimming with nutrients. It’s like a hug in a bowl, full of plant-based protein and fiber that’ll keep you feeling full and satisfied.

Plus, it’s super versatile! You can whip it up for lunch, dinner, or even meal prep for the week. Seriously, who has time to cook every day? This bowl is not just food; it’s an experience. You’ll feel like a master chef without even breaking a sweat!

How to Make Roasted Chickpea and Sweet Potato Bowl

Getting started is easier than you think!

1. Preheat the oven: You want your oven hot and ready to go at 425°F (220°C).
2. Prep your veggies: Cube your sweet potatoes and rinse those chickpeas like you’re giving them a spa day.
3. Season away: Toss everything in a bit of olive oil and your favorite spices. Trust me; it’s the secret to making them extra delicious.
4. Roast them: Spread it all out on a baking sheet and let the magic happen in the oven for about 25-30 minutes. Make sure to flip them halfway; nobody likes an uneven roast!
5. Mix your dressing: While they’re roasting, whip up the tahini dressing – mix tahini, water, lemon juice, garlic, and salt until it’s smooth.

And voila! You’re almost done! Just assemble your bowl, drizzle that delicious dressing on top, and you’re ready to dig in.

Ingredients

For the Roasted Vegetables and Chickpeas:

• 2 large Sweet Potatoes (about 1.5 lbs / 680g) – Peeled and cubed into roughly 1-inch pieces. Their natural sweetness caramelizes beautifully when roasted.
• 1 can (15-ounce / 425g) Chickpeas – Rinsed, drained, and patted thoroughly dry. Drying is key for achieving a crispy texture!
• 2 tablespoons Olive Oil – Extra virgin is recommended for flavor, used to coat the veggies and chickpeas for roasting.
• 1 teaspoon Cumin Powder – Adds a warm, earthy flavor that pairs perfectly with the sweet potato and chickpeas.
• 1 teaspoon Smoked Paprika – Provides a subtle smokiness and beautiful color; sweet paprika can work too if you’re feeling it.
• 1/2 teaspoon Garlic Powder – For a convenient savory kick.
• 1/2 teaspoon Salt (or to taste) – Enhances all the other flavors.
• 1/4 teaspoon Black Pepper (or to taste) – Adds warmth and spice.

For the Tahini Dressing:

• 1/3 cup Tahini – Well-stirred sesame seed paste (aim for smooth and runny).
• 1/4 cup Water (plus more as needed) – To thin the dressing to your liking.
• 3 tablespoons Lemon Juice – Freshly squeezed is best; it’ll brighten everything up!
• 1 tablespoon Maple Syrup (or agave nectar) – Optional but adds a touch of sweetness to balance flavors.
• 1 clove Garlic – Minced or grated; consider it your flavor bomb.
• 1/4 teaspoon Salt (or to taste) – Because bland is never the goal!

For Serving (Optional Bases and Toppings):

• Cooked Quinoa, Brown Rice, Farro, or Mixed Greens – Forms the base of your bowl.
• Fresh Parsley or Cilantro – Chopped, for a fresh, herbaceous finish.
• Sliced Avocado – Adds creaminess and healthy fats; go ahead and be extra!
• Pumpkin Seeds (Pepitas) or Sunflower Seeds – For extra crunch and nutrients.
• Crumbled Feta Cheese (if not vegan) – Because who doesn’t love a little cheesy goodness?
• Pickled Red Onions – For those tangy vibes.
• A wedge of Lemon or Lime – Zest it up before diving in!

Directions: Follow These Steps for a Perfectly Roasted and Assembled Bowl

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the cubed sweet potatoes and chickpeas.
3. Drizzle with olive oil, then add cumin, smoked paprika, garlic powder, salt, and pepper. Mix until everything’s evenly coated.
4. Spread the mixture on a baking sheet in a single layer.
5. Roast for 25-30 minutes, flipping halfway, until everything’s crispy and golden.
6. While roasting, mix tahini, water, lemon juice, garlic, and salt in a bowl until smooth. Adjust water for desired consistency.
7. Once roasted, assemble your bowl with your chosen base. Top with veggies, dressing, and any optional toppings.
8. Dig in and enjoy your masterpiece!

How to Serve Roasted Chickpea and Sweet Potato Bowl

Serving this bowl is all about personalization. Start with a base of either cooked quinoa, brown rice, or mixed greens. Plop those roasted veggies and chickpeas on top, and feel free to accessorize with whatever toppings you fancy.

Feeling fancy? Add a drizzle of that tahini dressing and throw on some fresh herbs. Don’t forget that slice of lemon or lime for a killer zing. This bowl isn’t just a meal; it’s a vibe! 🍽️✨

How to Store Roasted Chickpea and Sweet Potato Bowl

If you happen to have leftovers (highly unlikely, but let’s pretend), you can store them in an airtight container in the fridge for up to 4 days. Just keep the dressing separate to avoid sogginess. When you’re ready to eat, simply reheat the roasted veggies in the oven or microwave and drizzle with fresh tahini. Easy peasy!

Tips to Make Roasted Chickpea and Sweet Potato Bowl

• Dry those chickpeas: Seriously, this step is crucial if you want that crispy texture.
• Feel free to roast more veggies! Zucchini, bell peppers, or carrots make great additions.
• Don’t skimp on the spices: This dish is all about bold flavors, so season generously!
• Prep ahead: Chop everything the night before so you can whip this up in no time.

Variation

Want to change things up? Swap the chickpeas for black beans or add some grilled chicken for extra protein. If you’re feeling a bit spicy, try adding cayenne or chili powder for a kick! The possibilities are endless, so get creative!

FAQs

1. Can I use frozen sweet potatoes or chickpeas?

Yep! Just ensure you thaw and drain them properly before roasting. Frozen veggies may need a bit longer to cook.

2. Is this recipe vegan?

Absolutely! This bowl is entirely plant-based and vegetarian-friendly. But feel free to add feta if you’re feeling rebellious. 😉

3. How do I make it gluten-free?

It’s naturally gluten-free! Just stick with quinoa, rice, or skip the grains altogether for a low-carb option.

4. What can I substitute for tahini?

You can use sunflower seed butter or peanut butter if you’re not a tahini fan—though it will change the flavor a bit.

Enjoy your delicious homemade Roasted Chickpea and Sweet Potato Bowl! You’ve earned it! 🎉

Roasted Chickpea and Sweet Potato Bowl

A nutritious and flavorful bowl featuring crispy roasted chickpeas and sweet potatoes, topped with a delicious tahini dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: Healthy, Mediterranean, Vegan

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Roasted Vegetables and Chickpeas

• 2 large Sweet Potatoes Peeled and cubed into roughly 1-inch pieces.
• 1 can Chickpeas (15-ounce) Rinsed, drained, and patted thoroughly dry.
• 2 tablespoons Olive Oil Extra virgin is recommended for flavor.
• 1 teaspoon Cumin Powder Adds a warm, earthy flavor.
• 1 teaspoon Smoked Paprika Provides smokiness and color.
• 1/2 teaspoon Garlic Powder For convenient savory kick.
• 1/2 teaspoon Salt Or to taste.
• 1/4 teaspoon Black Pepper Or to taste.

For the Tahini Dressing

• 1/3 cup Tahini Well-stirred sesame seed paste.
• 1/4 cup Water Plus more as needed.
• 3 tablespoons Lemon Juice Freshly squeezed is best.
• 1 tablespoon Maple Syrup Or agave nectar, optional.
• 1 clove Garlic Minced or grated.
• 1/4 teaspoon Salt Or to taste.

For Serving (Optional Bases and Toppings)

• 4 servings Cooked Quinoa, Brown Rice, or Mixed Greens Forms the base of your bowl.
• 1/4 cup Fresh Parsley or Cilantro Chopped, for garnish.
• 1 medium Sliced Avocado For creaminess and healthy fats.
• 1/4 cup Pumpkin Seeds or Sunflower Seeds For extra crunch.
• 1/4 cup Crumbled Feta Cheese Optional, if not vegan.
• 1 medium Pickled Red Onions For tangy flavor.
• 1 wedge Lemon or Lime For squeezing on top.

Method

 

Preparation

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the cubed sweet potatoes and chickpeas.
3. Drizzle with olive oil, then add cumin, smoked paprika, garlic powder, salt, and pepper. Mix until everything is evenly coated.
4. Spread the mixture on a baking sheet in a single layer.

Roasting

1. Roast for 25-30 minutes, flipping halfway, until everything’s crispy and golden.
2. While roasting, mix tahini, water, lemon juice, garlic, and salt in a bowl until smooth. Adjust water for desired consistency.

Assembly

1. Once roasted, assemble your bowl with your chosen base.
2. Top with veggies, dressing, and any optional toppings.
3. Dig in and enjoy your masterpiece!

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, keeping the dressing separate. Reheat before serving.