Smoky Roasted Chickpea & Sweet Potato Bowl

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, protein-packed bowl with roasted sweet potatoes, chickpeas, and a creamy tahini dressing, perfect for a satisfying vegetarian meal. This vegetarian recipe (high-protein, gluten-free), ready in about 40 minutes, pairs Sweet potatoes, Chickpeas, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 Chickpeas
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 1/2 tsp Cumin
• 1 Lime
• 3 tbsp Tahini
• 1 tbsp Maple syrup
• 2 tbsp Water
• 3 cups Baby spinach
• 1/4 cup Red onion

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 (200°C). Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Drain and rinse 15 oz canned chickpeas, then pat dry. Toss sweet potatoes and chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, and 1/2 tsp cumin in a large bowl until evenly coated.
2. Step 2: Spread mixture on a parchment-lined baking sheet. Roast for 25 minutes, stirring once halfway, until sweet potatoes are tender and chickpeas are crispy at the edges.
3. Step 3: While roasting, make dressing: Whisk 3 tbsp tahini, 1 tbsp maple syrup, 2 tbsp water, and 1 tbsp lime juice (from 1 lime) until smooth and creamy.
4. Step 4: In a large bowl, combine roasted vegetables, 3 cups baby spinach, and 1/4 cup thinly sliced red onion. Drizzle with 2 tbsp of the tahini dressing and toss gently until spinach wilts slightly.
5. Step 5: Divide into bowls and drizzle with remaining dressing. Serve immediately with extra lime wedges for squeezing.