Sheet Pan Moroccan-Spiced Chickpea and Sweet Potato Bowl

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A vibrant vegan bowl featuring roasted sweet potatoes and spiced chickpeas with a smoky Moroccan seasoning on a bed of fluffy couscous. This Mediterranean-inspired vegan recipe (gluten free option), ready in about 40 minutes, pairs sweet potatoes, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, peeled and cut into 1-inch cubes sweet potatoes
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice

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. In a large bowl, toss 2 cups cubed sweet potatoes and 1 can drained chickpeas with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/4 tsp ground cinnamon, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the sweet potatoes and chickpeas on a large rimmed baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and chickpeas are slightly crispy.
3. Step 3: While roasting, bring 1 1/4 cups vegetable broth to a boil in a medium saucepan. Remove from heat and stir in 1 cup couscous. Cover and let sit for 5 minutes, then fluff with a fork.
4. Step 4: In a large serving bowl, combine the roasted sweet potatoes and chickpeas with the couscous. Stir in 1/4 cup chopped fresh parsley and 2 tbsp lemon juice. Adjust seasoning with additional salt if needed and serve warm.