Pin It Imagine the comforting aroma of caramelized sweet potatoes filling your kitchen as they roast to perfection in the oven. This Roasted Sweet Potato and Chickpea Bowl brings together vibrant colors and nourishing ingredients in one beautiful, satisfying meal. The natural sweetness of the potatoes contrasts wonderfully with the earthy chickpeas and the bold, smoky chipotle tahini dressing that ties everything together.
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This hearty bowl began as a simple clean-out-the-fridge meal in my kitchen, but quickly became a regular in my rotation. There's something magical about how the crispy chickpeas provide a satisfying crunch against the tender sweet potatoes, while the wilted garlicky spinach adds a fresh element. The smoky chipotle tahini dressing brings a creamy, spicy finish that elevates this from a simple vegetable bowl to a crave-worthy meal.
Ingredients
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- 2 medium sweet potatoes, peeled and diced (about 600 g)
- 1 can (400 g) chickpeas, drained and rinsed
- 200 g fresh spinach
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 60 g (1/4 cup) tahini
- 2 tbsp lemon juice
- 1–2 chipotle peppers in adobo sauce, finely chopped
- 1 tbsp maple syrup or honey
- 2 tbsp water (plus more as needed for consistency)
- Pinch of salt
- Optional: 1 ripe avocado, sliced
- Optional: 2 tbsp toasted pumpkin seeds
- Optional: Fresh cilantro or parsley, chopped
Instructions
- Prepare the vegetables
- Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper. In a bowl, toss the diced sweet potatoes and chickpeas with 1.5 tbsp olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast to perfection
- Roast for 25–30 minutes, stirring halfway, until sweet potatoes are tender and chickpeas are crisp.
- Prepare the spinach
- While the vegetables roast, heat 0.5 tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring, until just wilted (2–3 minutes). Season with salt and pepper. Remove from heat.
- Make the dressing
- For the chipotle tahini dressing, whisk tahini, lemon juice, chipotle peppers, maple syrup, water, and a pinch of salt until smooth. Add extra water for a thinner consistency if desired.
- Assemble the bowls
- Divide roasted sweet potatoes, chickpeas, and garlicky spinach among bowls. Drizzle generously with chipotle tahini dressing. Add avocado slices, pumpkin seeds, and fresh herbs if desired.
Zusatztipps für die Zubereitung
The key to perfect roasted sweet potatoes is not overcrowding your baking sheet. Give them plenty of space to ensure they caramelize properly rather than steam. For extra crispy chickpeas, pat them completely dry with paper towels before roasting, and consider roasting them for an additional 5-10 minutes after removing the sweet potatoes.
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Varianten und Anpassungen
This versatile bowl can be adapted in countless ways. Try substituting kale for spinach (massage it first with a bit of olive oil and salt). For a protein boost, add a soft-boiled egg or grilled tofu. If you're not a fan of spice, replace the chipotle with smoked paprika for a milder smokiness. For a heartier meal, serve over cooked quinoa or brown rice.
Serviervorschläge
Serve these bowls fresh and warm for the best texture contrast between the crispy chickpeas and tender vegetables. For a beautiful presentation, arrange the components in sections rather than mixing them, then drizzle the dressing in a zigzag pattern. A sprinkle of sesame seeds or microgreens makes for an elegant finishing touch if entertaining guests.
Pin It Whether you're embracing more plant-based meals or simply looking for a nutritious and satisfying dinner option, this Roasted Sweet Potato and Chickpea Bowl delivers on all fronts. The combination of textures and flavors creates a deeply satisfying eating experience, while the vibrant colors make it as beautiful as it is delicious. Even better, you'll feel energized and nourished after enjoying this wholesome meal.
