These bowls are the ultimate combination of comfort and nutrition. The sweet potatoes are caramelized and tender, the chickpeas are crispy and spiced, and the toppings can be adjusted to suit your taste or dietary needs. They’re easy to prepare, make great leftovers, and can be enjoyed warm or cold. Whether you’re vegan, vegetarian, or just looking for a healthy and hearty meal, these bowls hit the mark.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweet potatoes
Canned chickpeas (drained and rinsed)
Olive oil
Paprika
Ground cumin
Garlic powder
Salt and pepper
Cooked grains (quinoa, rice, or farro)
Fresh spinach or kale
Avocado (sliced)
Red onion (thinly sliced)
Cherry tomatoes (halved)
Tahini, lemon juice, or your favorite dressing
Directions
Preheat oven to 400°F (200°C).
Peel and cube the sweet potatoes. Pat chickpeas dry with a towel.
Toss sweet potatoes with olive oil, paprika, salt, and pepper. Spread on a baking sheet.
In a separate bowl, toss chickpeas with olive oil, cumin, garlic powder, salt, and pepper. Spread on another baking sheet or the other side of the pan if there’s room.
Roast for 25–30 minutes, stirring halfway through, until sweet potatoes are golden and chickpeas are crispy.
While roasting, prepare your grains and chop fresh toppings like greens, avocado, red onion, and tomatoes.
Assemble bowls by layering grains, greens, roasted sweet potatoes, and chickpeas.
Top with avocado, red onion, tomatoes, and a drizzle of tahini or lemon dressing. Serve warm or at room temperature.
Spicy Version: Add cayenne or chili flakes to the chickpeas for a kick.
Different Grains: Try couscous, brown rice, bulgur, or cauliflower rice.
Sauce Options: Swap tahini with hummus, garlic yogurt, or a herby green sauce.
Extra Protein: Add tofu, tempeh, or a soft-boiled egg.
Add Crunch: Sprinkle with roasted seeds or nuts like pumpkin seeds or almonds.
Storage/Reheating
Store components separately in airtight containers in the fridge for up to 4 days. To reheat, warm the sweet potatoes and chickpeas in the oven or microwave until heated through. These bowls can be eaten cold or at room temperature as well.
FAQs
Can I use canned sweet potatoes?
Fresh is best for roasting, but if using canned, skip the roasting and sauté them lightly for texture.
How do I get chickpeas crispy?
Pat them dry thoroughly and roast at high heat with oil. Avoid overcrowding the pan.
What type of grain works best?
Quinoa, brown rice, or farro are great choices, but any cooked grain will work.
Can I make this ahead of time?
Yes, it’s great for meal prep. Store all components separately and assemble when ready to eat.
Is this dish vegan?
Yes, it’s naturally vegan unless using a dairy-based dressing.
How do I store leftover dressing?
Store in a jar in the fridge for up to a week. Shake well before using.
Can I add cheese?
Yes, crumbled feta or goat cheese works well if you’re not keeping it vegan.
Are these bowls gluten-free?
They can be, depending on the grain. Use rice, quinoa, or certified gluten-free grains.
Can I freeze this recipe?
It’s best enjoyed fresh, but you can freeze the roasted sweet potatoes. Chickpeas may lose crispness.
What vegetables can I swap in?
Roasted cauliflower, broccoli, bell peppers, or zucchini all work well in place of or alongside sweet potatoes.
Conclusion
Roasted Sweet Potato and Chickpea Bowls are a flavorful, wholesome, and easy-to-make meal that’s perfect for busy weeknights or meal prepping ahead. With crispy chickpeas, caramelized sweet potatoes, fresh veggies, and a creamy dressing, every bite is satisfying and packed with nutrients. Customize them to your liking and enjoy a nourishing bowl full of color and flavor.
Roasted Sweet Potato and Chickpea Bowls are hearty, colorful, and nutrient-packed meals featuring crispy chickpeas, caramelized sweet potatoes, fresh veggies, and grains—all brought together with a flavorful dressing. Perfect for lunch, dinner, or meal prep.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 (15 oz) can chickpeas, drained and rinsed
3 tablespoons olive oil (divided)
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
2 cups cooked grains (quinoa, rice, or farro)
2 cups fresh spinach or kale
1 avocado, sliced
1/4 red onion, thinly sliced
1 cup cherry tomatoes, halved
2 tablespoons tahini
1 tablespoon lemon juice (or your favorite dressing)
Instructions
Preheat oven to 400°F (200°C).
Peel and cube the sweet potatoes. Pat chickpeas dry thoroughly with a towel.
Toss sweet potatoes with 1 1/2 tablespoons olive oil, paprika, salt, and pepper. Spread on a baking sheet.
In a separate bowl, toss chickpeas with remaining olive oil, cumin, garlic powder, salt, and pepper. Spread on another baking sheet or the other side of the same pan if space allows.
Roast for 25–30 minutes, stirring halfway through, until sweet potatoes are golden and chickpeas are crispy.
While roasting, prepare your grains according to package instructions and chop the spinach or kale, avocado, onion, and cherry tomatoes.
In a small bowl, whisk together tahini and lemon juice. Add water as needed to thin the dressing.
Assemble bowls by layering grains, greens, roasted sweet potatoes, and chickpeas.
Top with avocado slices, red onion, cherry tomatoes, and a drizzle of tahini dressing.
Serve warm or at room temperature.
Notes
For extra crunch, sprinkle bowls with roasted seeds or nuts.Add cayenne or chili flakes to chickpeas for a spicier version.Substitute sweet potatoes with other roasted veggies like cauliflower or bell peppers.The tahini dressing can be stored in the fridge for up to a week.Bowls are great warm, cold, or room temperature—ideal for meal prep.
