Soulful Maple-Glazed Sweet Potato and Chickpea Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

An uplifting bowl of roasted sweet potatoes and chickpeas glazed with a maple and smoked paprika sauce, served over fluffy quinoa. This american-inspired healthy bowls (vegan, gluten-free) ready in about 45 minutes pairs olive oil, pure maple syrup, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup dry quinoa
• 2 cups water
• 2 cups fresh baby spinach
• 1/4 cup, for garnish toasted pumpkin seeds
• 1 tbsp lemon juice

Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 2 medium peeled and diced sweet potatoes and 1 can (15 oz) drained and rinsed chickpeas with 2 tbsp olive oil, 2 tbsp pure maple syrup, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the sweet potatoes and chickpeas on a large baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized.
3. Step 3: While roasting, rinse 1 cup dry quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Step 4: Remove quinoa from heat and fluff with a fork. Stir in 1 tbsp fresh lemon juice and 1 tbsp olive oil.
5. Step 5: To serve, divide 2 cups fresh baby spinach among bowls, top with the maple-glazed sweet potatoes and chickpeas, a scoop of lemony quinoa, and garnish with 1/4 cup toasted pumpkin seeds for crunch.