Oven-Roasted Spiced Chickpea and Sweet Potato Bowl

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A hearty bowl featuring oven-roasted spiced chickpeas and sweet potatoes with a zesty tahini drizzle. This Mediterranean-inspired vegan recipe (gluten free), ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, sweet potato, peeled and diced, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 15 oz canned chickpeas, drained and rinsed
• 2 cups sweet potato, peeled and diced
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp warm water
• 2 tbsp fresh cilantro, chopped

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

Instructions

1. Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, toss 15 oz drained and rinsed canned chickpeas and 2 cups peeled and diced sweet potato with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Step 3: Spread the chickpeas and sweet potatoes on the prepared baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until the sweet potatoes are tender and chickpeas are crispy.
4. Step 4: Meanwhile, whisk together 3 tbsp tahini, 1 tbsp lemon juice, and 2 tbsp warm water in a small bowl until smooth and pourable; add more water if needed.
5. Step 5: Divide the roasted chickpeas and sweet potatoes into bowls, drizzle with the tahini sauce, and sprinkle 2 tbsp chopped fresh cilantro on top before serving.