Description

Looking for a colorful, nourishing, one-bowl wonder? These Sweet Potato Chickpea Bowls are sweet, smoky, and tangy all at once. Caramelized sweet potatoes, crispy chickpeas, and pickled cabbage mingle with fresh greens, all drizzled with a luscious maple-tahini sauce. Quick, satisfying, and bursting with flavor, this plant-based dish is perfect for weeknights or meal prep—and will make even meat-lovers ask for seconds.

Ingredients

Scale

Roasted Veggies & Chickpeas:

2 medium sweet potatoes, cubed (~1-inch pieces)
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
½ red onion, sliced
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika

Bowl Base:

2 cups kale or arugula, lightly massaged if using kale
½ cup pickled red cabbage

Maple-Tahini Drizzle:

2 tbsp tahini, well-stirred
1 tbsp maple syrup
1 tbsp lemon juice, freshly squeezed
1 tbsp warm water (add more for desired consistency)
Pinch of salt

Optional Garnishes: sesame seeds, fresh herbs

Instructions

Step 1: Prep & Season

Preheat oven to 400°F (200°C).
Cube sweet potatoes (~1-inch) for even roasting.
In a large bowl, toss sweet potatoes, chickpeas, and red onion with olive oil, salt, pepper, and smoked paprika. Massage spice mix in thoroughly.

Step 2: Roast to Perfection (25–30 min)

Spread mixture in a single layer on a parchment-lined sheet pan. Crowding = soggy chickpeas.
Roast for 25–30 minutes, shaking the pan halfway through. Done when potatoes are tender and chickpeas are crisp.

Step 3: Make the Tahini Drizzle (5 min)

In a small bowl, whisk tahini and maple syrup.
Add lemon juice, warm water, and a pinch of salt. Whisk until smooth and pourable. Adjust consistency with more water or tahini as needed.

Step 4: Assemble the Bowls

Divide greens between bowls.
Top with roasted sweet potatoes, chickpeas, and onions.
Add pickled cabbage for tangy crunch.
Drizzle tahini sauce generously. Optional: sprinkle sesame seeds or fresh herbs.

Step 5: Serve & Enjoy
Serve immediately while chickpeas are still crisp. Great with crusty bread for dipping or as-is for a hearty, colorful meal.

Notes

Extra Protein: Add crispy tofu, halloumi, or shredded chicken.
Grain Option: Serve over quinoa, rice, or farro.
Sweet & Spicy: Add ½ tsp cayenne to chickpeas and drizzle with sriracha-honey sauce.
Autumn Twist: Roast apples or pears with sweet potatoes and swap cabbage for quick-pickled onions.
Tahini Substitutes: Sunflower seed butter or Greek yogurt (adjust water for consistency).

Nutrition

Calories: 430 kcal
Fat: 22 g
Carbohydrates: 42 g
Fiber: 9 g
Protein: 13 g