Description
A wholesome and vibrant Roasted Sweet Potato and Chickpea Bowl featuring tender roasted sweet potatoes and crispy chickpeas, sautéed spinach, brown rice, and a zesty chipotle tahini dressing. This nutritious, plant-based meal is perfect for a satisfying lunch or dinner, packed with flavors and textures balanced by creamy avocado and crunchy toppings.
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 and Toppings
- 4 cups cooked brown rice, farro or quinoa
- 1 ripe avocado, thinly sliced
- Toppings: chopped fresh cilantro, hemp hearts, pepitas, and/or cotija cheese
Chipotle Tahini 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 (plus 1 teaspoon adobo sauce)
Instructions
- Prep the oven and baking sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast the sweet potatoes and chickpeas: In a large mixing bowl, combine the diced sweet potatoes and rinsed chickpeas. Drizzle with 1 tablespoon olive oil and sprinkle with chili powder, ground cumin, garlic powder, salt, and freshly ground black pepper. Toss everything until evenly coated. Spread the mixture out in a single layer on the prepared baking sheet. Bake for 30 minutes, or until the sweet potatoes are tender and chickpeas are lightly crispy. Once done, transfer the baking sheet to a wire rack to cool slightly.
- Make the dressing: Add water, tahini, lime juice, maple syrup, chipotle in adobo sauce, and the adobo sauce teaspoon into a blender. Purée until the dressing is smooth and creamy. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- 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, stirring occasionally, until softened. Add the garlic slices and sauté for another minute. Then add the baby spinach along with a pinch of salt and pepper. Cook, tossing frequently, until the spinach is wilted. Remove from heat.
- Assemble and serve: Divide the cooked brown rice, roasted sweet potatoes and chickpeas, and sautéed spinach among serving bowls. Add a few slices of ripe avocado to each. Drizzle generously with the chipotle tahini dressing. Sprinkle your choice of toppings such as fresh chopped cilantro, hemp hearts, pepitas, or cotija cheese. Serve immediately and enjoy this flavorful and nutrient-packed bowl!
Notes
- You can substitute the brown rice with quinoa or farro as preferred.
- Adjust the amount of chipotle in the dressing for more or less heat.
- The toppings are fully customizable; feel free to add nuts or seeds of your choice for extra crunch.
- For a vegan option, omit cotija cheese or substitute with a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American