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Roasted Sweet Potato and Chickpea Bowls

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 550
A hearty and nutritious bowl combining roasted sweet potatoes, chickpeas, sautéed spinach, and creamy dressing, perfect for a wholesome meal.

Ingredients

Vegetables and Legumes

  • 1.5 pounds sweet potato (diced into 1/2-inch cubes)
  • 1 can (15-ounce) chickpeas (rinsed, drained and patted dry)
  • 2 tablespoons olive oil (divided)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • to taste fine sea salt and black pepper
  • 0.5 small white onion (thinly sliced)
  • 2 cloves garlic (thinly sliced)
  • 5 ounces baby spinach
  • 4 cups cooked brown rice (or farro/quinoa)
  • 1 ripe avocado (thinly sliced)

Toppings

  • to taste chopped fresh cilantro, hemp hearts, pepitas, cotija cheese
  • 0.5 cup water
  • 0.25 cup tahini
  • 2 tablespoons lime juice
  • 1-2 teaspoons maple syrup
  • 1 large chipotle in adobo sauce (plus 1 teaspoon adobo sauce)

Instructions 

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Toss sweet potatoes and chickpeas with 1 tablespoon oil and spices. Roast for 30 minutes until tender and crispy.
  • Blend dressing ingredients until smooth. Adjust seasoning as needed.
  • Sauté onion and garlic in remaining oil until softened, then add spinach and cook until wilted.
  • Assemble bowls with rice, roasted vegetables, sautéed spinach, avocado, drizzle with dressing, and add toppings. Serve.

Notes

For extra flavor, add a squeeze of lime or hot sauce.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: vegetarian