The Roasted Sweet Potato Bowl with Chickpeas is a vibrant, nourishing dish that combines the natural sweetness of roasted sweet potatoes with the protein-packed goodness of chickpeas.

Tossed with fresh greens, grains, and a tangy dressing, this bowl is a perfect balance of flavors, textures, and nutrients.

Why i love this recipe

I love this recipe because it’s not only visually appealing but also deeply satisfying. The roasted sweet potatoes become caramelized and tender, the chickpeas are crisped to perfection, and the combination of fresh vegetables and grains provides a variety of textures in every bite.

It’s wholesome, filling, and comforting while remaining light enough for a healthy meal.

This is a must try dish

This dish is a must-try because it’s incredibly versatile and ideal for all types of eaters, whether vegan, vegetarian, or health-conscious. It’s also perfect for meal prep since the components hold well in the fridge and can be enjoyed throughout the week.

The flavors come together effortlessly, offering a deliciously balanced meal with minimal effort.

Recipe Details

Preparation Time 15 minutes
Cooking Time 35 minutes
Total Time 50 minutes
Servings 4
Calories Approximately 450 per serving
Course Main Course
Cuisine Healthy / Plant-Based

Ingredients

For the Roasted Sweet Potatoes:
1 pound sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste

For the Roasted Chickpeas:
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
1 teaspoon olive oil
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste

For the Bowl:
2 cups cooked quinoa or brown rice
2 cups fresh greens (spinach, kale, or mixed greens)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup feta cheese or vegan alternative (optional)
1/4 cup pumpkin seeds or sunflower seeds

For the Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
Salt and pepper to taste

Cooking Directions

Step 1 Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2 Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on the baking sheet.

Step 3 In a separate bowl, toss chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them on another baking sheet or on a separate section of the same sheet if space allows.

Step 4 Roast the sweet potatoes and chickpeas in the oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized and the chickpeas are crispy.

Step 5 While the vegetables roast, prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper in a small bowl.

Step 6 Cook quinoa or brown rice according to package instructions if not already prepared.

Step 7 Assemble the bowls by dividing cooked grains among four bowls. Top with roasted sweet potatoes, crispy chickpeas, fresh greens, cherry tomatoes, red onions, seeds, and feta cheese if using. Drizzle with dressing.

Step-by-Step Preparation Method

Step 1 Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.

Step 2 Cube sweet potatoes evenly and toss with olive oil, smoked paprika, garlic powder, salt, and pepper.

Step 3 Rinse and dry chickpeas. Toss with olive oil, cumin, paprika, salt, and pepper.

Step 4 Roast sweet potatoes and chickpeas on separate baking sheets for 25-30 minutes. Flip halfway for even roasting.

Step 5 While roasting, cook quinoa or brown rice and prepare dressing by whisking olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.

Step 6 Prepare fresh vegetables such as greens, cherry tomatoes, and red onion.

Step 7 Once roasted, assemble bowls with grains as the base, followed by roasted sweet potatoes, chickpeas, vegetables, seeds, and cheese if desired. Drizzle with dressing.

Step 8 Serve immediately or store for later use.

How to Serve

Serve the bowl warm or at room temperature. It can be enjoyed as a main meal for lunch or dinner. Pair with a light soup or a fresh side salad for a complete meal.

Recipe Tips

1. Cut sweet potatoes evenly to ensure uniform roasting.
2. Pat chickpeas dry before roasting to get maximum crispiness.
3. Use a mix of grains like farro, couscous, or bulgur for variety.
4. Add avocado slices for extra creaminess.
5. Toast seeds lightly for added crunch and flavor.

Variations

1. Spicy Roasted Bowl: Add chili powder or cayenne pepper to sweet potatoes and chickpeas.
2. Mediterranean Style: Add olives, roasted red peppers, and tzatziki sauce.
3. Protein Boost: Add grilled chicken, tofu, or tempeh.
4. Fall-Inspired: Include roasted butternut squash and cranberries.
5. Grain-Free: Replace quinoa or rice with cauliflower rice.

Freezing and Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Roasted sweet potatoes and chickpeas can be frozen separately for up to 3 months. Reheat in the oven for best texture.
• Avoid freezing fresh greens as they will wilt. Add fresh greens when serving.

Special Equipment Needed

• Baking sheet
• Parchment paper
• Mixing bowls
• Small whisk or fork for dressing
• Medium pot for cooking grains

FAQs

Q1 Can I make this recipe vegan
Yes, simply omit the feta or use a plant-based cheese alternative.

Q2 Can I prep this ahead of time
Yes, roast the sweet potatoes and chickpeas ahead and store in the refrigerator. Assemble bowls when ready to serve.

Q3 Can I use canned sweet potatoes
Fresh sweet potatoes are recommended for texture, but canned or cooked sweet potatoes can be used in a pinch.

Q4 Can I add other vegetables
Absolutely, roasted zucchini, bell peppers, or carrots work well.

Q5 How do I make chickpeas extra crispy
Pat them completely dry and roast them without overcrowding the pan. Flip halfway through roasting.

Conclusion

The Roasted Sweet Potato Bowl with Chickpeas is a wholesome, nutrient-packed meal that’s easy to prepare and endlessly adaptable. It delivers a satisfying combination of sweet, savory, and tangy flavors with a variety of textures. Perfect for meal prep, weeknight dinners, or a light lunch, this recipe is sure to become a staple in your kitchen.