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4.93 from 14 votes

Roasted Sweet Potato and Chickpea Bowls

These zesty roasted sweet potato and chickpea bowls are layered with sautéed spinach and brown rice and tossed with my favorite 4-ingredient chipotle tahini dressing. Naturally gluten-free and vegan too.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: bean, budget friendly, gluten free, vegan, vegetarian
Servings: 3 to 4 servings
Author: Ali

Ingredients

Bowl Ingredients:

  • 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 each: ground cumin garlic powder
  • fine sea salt and freshly-ground black pepper
  • half of a small white onion thinly sliced
  • 2 cloves garlic thinly sliced
  • 5 ounces baby spinach
  • 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. Heat oven to 425°F. Line a large baking sheet with parchment paper.
  • Roast the sweet potatoes and chickpeas. Add the sweet potatoes and chickpeas to a large mixing bowl. Drizzle evenly with 1 tablespoon of oil and sprinkle evenly with the spices. Toss until combined. Spread the mixture out on the prepared baking sheet in a single layer, then season generously with salt and pepper. Bake for 30 minutes or until the potatoes are tender and the chickpeas are lightly crispy, then transfer the baking sheet to a wire rack.
  • Make the dressing. Add all of the dressing ingredients to a blender and purée until smooth. Taste and season with salt and pepper or additional lime juice if needed.
  • Sauté the spinach. Heat the remaining 1 tablespoon of oil to a large sauté pan over medium-high heat. Add the onion and sauté for 4-5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1 minute, stirring occasionally. Add the spinach and a generous pinch of salt and pepper and cook, tossing frequently, until wilted. Remove from heat.
  • Serve. Portion the cooked rice, roasted sweet potatoes and chickpeas, sautéed spinach and a few avocado slices in each serving bowl. Drizzle with the dressing then add your desired toppings. Serve and enjoy!