Roasted Sweet Potato Bowl with Chickpeas is a wholesome, nutrient-packed dish that balances sweet, savory, and earthy flavors in every bite. This vibrant bowl features tender roasted sweet potatoes, crispy chickpeas, and a combination of fresh vegetables and grains, all drizzled with a flavorful dressing.

It is easy to prepare, visually appealing, and satisfying, making it perfect for lunch, dinner, or meal prep. With a focus on plant-based protein and fiber, this dish is not only delicious but also nourishing and energizing.

Why I Love This Recipe

I love this recipe because it is versatile, flavorful, and satisfying, yet incredibly simple to make. The roasted sweet potatoes caramelize beautifully in the oven, adding natural sweetness that contrasts perfectly with the savory, spiced chickpeas.

The addition of fresh greens and grains adds texture and freshness, making each bite balanced and hearty. I also appreciate that it is customizable and can be adapted to seasonal produce or personal taste preferences. It is a meal that feels both comforting and light at the same time.

Why It’s a Must-Try Dish

This dish is a must-try because it combines the best of plant-based nutrition with bold, comforting flavors. It is ideal for anyone looking to enjoy a hearty, flavorful, and filling vegetarian or vegan meal.

The combination of sweet potatoes, chickpeas, and grains provides protein, fiber, and essential vitamins, while the roasted spices elevate the flavor profile. This recipe is also great for meal prep, as it stores well and maintains its taste and texture for several days.

Preparation Time

15 minutes

Cooking Time

30–35 minutes

Servings

4 servings

Calories

Approximately 400 calories per serving

Course

Main Course

Cuisine

Vegetarian / Plant-Based

Ingredients

For the Bowl

• 2 large sweet potatoes, peeled and diced
• 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups cooked quinoa or brown rice
• 4 cups fresh spinach or mixed greens
• 1 red bell pepper, sliced
• ½ red onion, thinly sliced
• 1 avocado, sliced
• Optional toppings: pumpkin seeds, sesame seeds, or chopped fresh parsley

For the Dressing

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or honey
• 2–3 tablespoons water (to thin)
• Salt and pepper to taste

Cooking Directions

1. Preheat the oven to 400°F (200°C).
2. Toss sweet potato cubes with 1 tablespoon olive oil, salt, pepper, and half the smoked paprika and cumin. Spread on a baking sheet and roast for 20–25 minutes, until tender and caramelized.
3. Toss chickpeas with 1 tablespoon olive oil, remaining smoked paprika, cumin, garlic powder, salt, and pepper. Spread on another baking sheet and roast for 20–25 minutes, shaking halfway through, until crispy.
4. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth. Adjust consistency with additional water if needed.
5. Assemble the bowls by layering cooked quinoa or rice, roasted sweet potatoes, roasted chickpeas, fresh greens, sliced bell pepper, red onion, and avocado.
6. Drizzle with dressing and garnish with seeds or parsley. Serve immediately.

Step-by-Step Preparation Method

Step 1: Preheat Oven

Preheat oven to 400°F (200°C) to prepare for roasting sweet potatoes and chickpeas.

Step 2: Roast Sweet Potatoes

Toss diced sweet potatoes with olive oil, half the paprika and cumin, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20–25 minutes, turning once, until tender and slightly caramelized.

Step 3: Roast Chickpeas

Toss chickpeas with olive oil, remaining spices, salt, and pepper. Spread on a separate baking sheet and roast for 20–25 minutes, shaking halfway through, until crispy.

Step 4: Prepare Dressing

In a small bowl, whisk tahini, lemon juice, maple syrup, and water until smooth. Season with salt and pepper. Adjust thickness as needed.

Step 5: Assemble Bowls

Divide cooked quinoa or rice among four bowls. Top with roasted sweet potatoes, roasted chickpeas, fresh greens, bell peppers, red onion, and avocado slices.

Step 6: Serve

Drizzle each bowl with tahini dressing and sprinkle with seeds or parsley. Serve warm or at room temperature.

How to Serve This Recipe

• Serve as a nutritious lunch or dinner.
• Pair with warm pita bread or flatbread.
• Add extra sauce on the side for dipping.
• Can be served warm, at room temperature, or chilled for meal prep.

Recipe Tips

• Cut sweet potatoes into uniform pieces for even roasting.
• Pat chickpeas dry to achieve maximum crispiness.
• Use seasonal vegetables for variety and freshness.
• Make extra dressing to store for salads or other bowls.
• Roast chickpeas and sweet potatoes on separate sheets to avoid overcrowding.

Variations

Mediterranean Bowl

Add cherry tomatoes, cucumbers, olives, and feta cheese.

Spicy Bowl

Add cayenne pepper or red pepper flakes to chickpeas for heat.

Grain-Free Option

Replace quinoa or rice with cauliflower rice.

Vegan Version

All ingredients are plant-based; ensure honey is replaced with maple syrup in dressing.

Protein Boost

Add tofu cubes, tempeh, or cooked lentils for extra protein.

Freezing and Storage

Refrigerator

Store components separately in airtight containers for up to 3–4 days. Assemble just before serving to maintain texture.

Freezer

Roasted sweet potatoes and chickpeas can be frozen separately for up to 2 months. Thaw and reheat before assembling bowls.

Reheating

Warm roasted vegetables in the oven or microwave before serving. Add fresh greens and avocado after reheating.

Special Equipment Needed

• Baking sheets
• Mixing bowls
• Measuring spoons and cups
• Whisk for dressing
• Knife and cutting board

FAQ

Can I use canned sweet potatoes?
Fresh sweet potatoes are recommended for roasting; canned sweet potatoes won’t achieve the same texture.

Can I make this ahead of time?
Yes, roast sweet potatoes and chickpeas ahead and store separately. Assemble bowls when ready to serve.

Can I use different grains?
Yes, brown rice, farro, couscous, or barley work well.

Can this dish be made vegan?
Yes, use maple syrup instead of honey in the dressing.

How do I make chickpeas extra crispy?
Pat them dry thoroughly and roast on a single layer without overcrowding.

Conclusion

Roasted Sweet Potato Bowl with Chickpeas is a vibrant, healthy, and satisfying meal that combines the natural sweetness of roasted sweet potatoes with the savory crunch of spiced chickpeas. Packed with protein, fiber, and fresh vegetables, it is perfect for lunch, dinner, or meal prep. Easy to customize and assemble, this bowl offers balanced nutrition, bold flavors, and comforting textures, making it a must-try for anyone seeking a wholesome, delicious plant-based meal.