Roasted Sweet Potato Bowl with Chickpeas
Fuel your day with this Roasted Sweet Potato Bowl with Chickpeas 🥗✨—a wholesome, flavor-packed meal that’s perfect for lunch or dinner! This healthy bowl features caramelized roasted sweet potatoes, crispy seasoned chickpeas, and a mix of fresh veggies, all drizzled with a delicious dressing. It’s a perfect plant-based recipe that’s easy to make, meal-prep friendly, and loaded with nutrients. Whether you’re looking for a quick vegan dinner idea, healthy comfort food, or a nourishing grain bowl, this recipe has you covered. Save this easy sweet potato bowl recipe for clean eating inspiration!
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
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- Prepare the dressing by whisking together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth. Adjust consistency with additional water if needed.
- Assemble the bowls by layering cooked quinoa or rice, roasted sweet potatoes, roasted chickpeas, fresh greens, sliced bell pepper, red onion, and avocado.
- Drizzle with dressing and garnish with seeds or parsley. Serve immediately.