Vegan Roasted Sweet Potato & Chickpea Bowl

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, protein-packed bowl featuring perfectly roasted sweet potatoes, creamy chickpeas, and a tangy maple-tahini dressing that's the best way to enjoy vegetables. This vegetarian recipe, ready in about 45 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 395 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 lbs sweet potatoes
• 1 can chickpeas
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tbsp maple syrup
• 3 tbsp tahini
• 2 tbsp lemon juice
• 3 oz kale

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. Cut 2 lbs sweet potatoes into 1/2-inch cubes, toss with 2 tbsp olive oil, 1 tsp smoked paprika, and 1 tbsp maple syrup. Spread on a parchment-lined baking sheet and roast for 25 minutes until golden and crisp at the edges.
2. Step 2: Rinse and drain 1 can chickpeas, pat dry, and toss with 1 tbsp olive oil and 1/2 tsp paprika. Add to the sweet potatoes during the last 10 minutes of roasting.
3. Step 3: While roasting, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 tsp water, and 1/2 tsp salt to make a smooth dressing. Add 3 oz chopped kale to the roasted vegetables and toss with 2 tbsp dressing.
4. Step 4: Transfer to bowls, drizzle with remaining dressing, and serve warm with extra lemon wedges.