Cumin-Spiced Chickpea and Sweet Potato Grain Bowl with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Roasted sweet potatoes and chickpeas spiced with cumin pair perfectly with quinoa and a creamy lemon-tahini dressing. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 45 minutes, pairs sweet potatoes, chickpeas, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium sweet potatoes
• 15 oz can, drained chickpeas
• 1 tsp cumin
• 2 tbsp olive oil
• 1 lemon
• 2 tbsp tahini
• 1 clove garlic
• 2 cups baby spinach
• 1 cup, cooked quinoa
• 2 tbsp water

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium cubed sweet potatoes with 1 tbsp olive oil, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender.
2. Step 2: While sweet potatoes roast, whisk together 2 tbsp tahini, 1 tbsp lemon juice (from 1/4 of the lemon), 2 tbsp water, 1 minced garlic clove, and 1/4 tsp salt to make the dressing.
3. Step 3: In a large bowl, combine 1 cup cooked quinoa, 15 oz drained chickpeas, and 2 cups baby spinach. Add the roasted sweet potatoes and 1 tbsp olive oil.
4. Step 4: Drizzle with the tahini dressing and toss gently until evenly coated. Let sit for 10 minutes before serving to allow flavors to meld.