Roasted Sweet Potato and Chickpea Bowl (Printer View)

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

# 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
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

# Method:

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

# Expert Advice:

01 -
  • Everything roasts on one pan while you make the dressing, so cleanup is almost nonexistent and you can actually relax while dinner cooks.
  • The chipotle tahini dressing has this smoky, creamy magic that makes you want to lick the bowl, and it tastes like something from a fancy grain bowl place.
  • It holds up beautifully in the fridge for three days, which means you can make it Sunday and have lunch sorted without thinking.
  • You can skip the spinach, swap the chickpeas for lentils, or add whatever vegetables are lurking in your crisper drawer and it still works.
02 -
  • If your chickpeas aren't getting crispy, it's because they're still too wet, so make sure you dry them thoroughly before tossing them with oil.
  • The dressing will thicken as it sits, so whisk in a little extra water before serving if you made it ahead and it's turned into paste.
  • Don't skip stirring the pan halfway through roasting, because the vegetables on the edges will burn while the ones in the center stay pale.
03 -
  • Roast the chickpeas on a separate pan with smoked paprika and cumin if you want them extra crispy and flavorful, because they need higher heat than the sweet potatoes.
  • If your tahini is too thick or separated, stir it well before measuring, and remember that a little goes a long way in the dressing.
  • Taste the dressing before you drizzle it and adjust with more lemon for brightness, maple syrup for sweetness, or chipotle for heat until it tastes right to you.
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