Description

These Roasted Sweet Potato and Chickpea Bowls are a flavorful and hearty vegan meal perfect for lunch or dinner. Packed with roasted sweet potatoes, crispy chickpeas, sautéed spinach, and fluffy brown rice, all topped with a creamy chipotle tahini dressing and fresh garnishes, this dish offers a delicious balance of textures and spices. Easy to prepare and nutritious, it's ideal for meal prep or a wholesome family dinner.

Ingredients

Roasted Vegetables and Chickpeas

1 1/2 pounds sweet potato, diced into 1/2-inch cubes
1 (15-ounce) can chickpeas, rinsed, drained and patted dry
2 tablespoons olive oil, divided
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
Fine sea salt and freshly-ground black pepper, to taste

Sautéed Spinach

Half of a small white onion, thinly sliced
2 cloves garlic, thinly sliced
5 ounces baby spinach

Base

4 cups cooked brown rice, farro, or quinoa
1 ripe avocado, thinly sliced

Dressing

1/2 cup water
1/4 cup tahini
2 tablespoons lime juice
1 to 2 teaspoons maple syrup
1 large chipotle in adobo sauce
1 teaspoon adobo sauce

Toppings (optional)

Chopped fresh cilantro
Hemp hearts
Pepitas
Cotija cheese

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Instructions

Prep the oven and baking sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
Roast the sweet potatoes and chickpeas: In a large mixing bowl, combine the diced sweet potatoes and rinsed chickpeas. Drizzle with 1 tablespoon of olive oil and sprinkle with chili powder, ground cumin, garlic powder, salt, and black pepper. Toss everything together until evenly coated. Spread the mixture in a single layer on the prepared baking sheet. Bake for 30 minutes, or until the sweet potatoes are tender and the chickpeas are lightly crispy. Transfer to a wire rack to cool slightly.
Make the dressing: In a blender, combine the water, tahini, lime juice, maple syrup, chipotle pepper, and adobo sauce. Blend until smooth and creamy. Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
Sauté the spinach: Heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the sliced onion and cook for 4-5 minutes until softened, stirring occasionally. Add the garlic and cook for an additional minute until fragrant. Then add the baby spinach along with a pinch of salt and pepper. Toss frequently until the spinach is wilted, then remove the pan from heat.
Assemble the bowls: Divide the cooked brown rice, roasted sweet potatoes and chickpeas, sautéed spinach, and sliced avocado evenly among three serving bowls. Drizzle each bowl generously with the chipotle tahini dressing. Finish with your choice of toppings such as chopped cilantro, hemp hearts, pepitas, or cotija cheese for added flavor and texture. Serve immediately and enjoy!

Notes

You can substitute any grain like quinoa or farro instead of brown rice for variety.
For a spicier kick, add more chipotle pepper or adobo sauce to the dressing.
To make this recipe gluten-free, ensure the grain you select is certified gluten-free.
Leftovers keep well refrigerated for up to 3 days and flavors meld beautifully overnight.
To make the dish lighter, reduce the amount of oil used in roasting and sautéing.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting
Cuisine: American