Golden Turmeric Chickpea & Sweet Potato Bowl with Coconut Lime Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, nutrient-packed bowl featuring roasted sweet potatoes and chickpeas in a fragrant turmeric-spiced sauce, topped with a refreshing coconut-lime dressing. This indian-inspired vegetarian (gluten-free) ready in about 45 minutes blends Olive oil, Ground turmeric, Ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 (about 1 lb), peeled and diced into 1/2-inch cubes Sweet potatoes
• 1 (15 oz) can, rinsed and drained Chickpeas
• 2 tbsp Olive oil
• 1 tsp Ground turmeric
• 1/2 tsp Ground cumin
• 1/2 tsp Garlic powder
• 1/4 cup (full fat) Coconut milk
• 2 tbsp Lime juice
• 3 tbsp chopped Fresh cilantro
• 1/2 cup thinly sliced Red onion
• 3 cups Baby spinach

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, turmeric, cumin, garlic powder, 1/4 tsp salt, and 1/8 tsp pepper. Spread in a single layer on a baking sheet.
2. Step 2: Roast sweet potatoes for 20-25 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.
3. Step 3: While sweet potatoes roast, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add chickpeas and cook for 5-7 minutes, stirring occasionally, until golden and slightly crispy on the edges.
4. Step 4: Whisk together coconut milk, lime juice, 1 tbsp chopped cilantro, and a pinch of salt in a small bowl to make the dressing.
5. Step 5: In a large bowl, combine roasted sweet potatoes, crispy chickpeas, red onion, and baby spinach. Drizzle with 3/4 of the coconut lime dressing and toss gently until greens are lightly coated and spinach wilts slightly. Serve immediately with remaining dressing on the side.