Spiced Chickpea Sweet Potato Bowl - This spiced chickpea sweet potato bowl features crispy roasted chickpeas and caramelized sweet potatoes tossed in warm Moroccan spices, served over fluffy quinoa with a creamy tahini-lemon drizzle. The chickpeas roast until crunchy on the outside while remaining tender inside, creating perfect textural contrast against the soft sweet potatoes. Warm spices like cumin, coriander, and smoked paprika build complex flavor layers that balance the natural sweetness of the vegetables. Ready in 40 minutes with just sheet pan cooking, this hearty vegetarian bowl delivers satisfying protein and fiber in every colorful bite.

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Spiced Chickpea Sweet Potato Bowl - This recipe works because roasting chickpeas at high heat drives off moisture, creating that addictive crispy exterior while keeping the interior tender. The spice blend is applied after tossing with oil but before roasting—this allows the spices to toast slightly without burning, deepening their flavors. Sweet potatoes cut into uniform half-moons roast evenly and develop beautiful caramelized edges. After testing various roasting temperatures, 425°F proved ideal for achieving both crispy chickpeas and tender sweet potatoes simultaneously. My approach here demonstrates how strategic ingredient placement on the sheet pan (chickpeas on one side, sweet potatoes on the other) allows each component to cook perfectly without steaming each other. The tahini sauce isn't just dressing; its creaminess and acidity cut through the rich spices and tie all elements together into a cohesive bowl.

Dietary Notes

✓ High-Fiber Vegetarian
✓ Sheet Pan Efficiency
✓ Meal Prep Champion
✓ Flavor-Packed Spices

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Why You'll Love This

Crispy Chickpea Magic: High-heat roasting transforms canned chickpeas into crunchy, protein-packed gems with minimal effort.
Spice Control: Toasting the spices with the chickpeas and sweet potatoes deepens their flavor without any extra pans or steps.
Sauce That Ties Everything Together: The tahini-lemon drizzle adds necessary creaminess and acidity that balances the warm spices perfectly.
Customizable Base: Swap quinoa for rice, farro, or greens depending on preference—the roasted components work with any foundation.

Spiced Chickpea Sweet Potato Bowl

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 25min

🥨 Yield: 4

🍞 Method: Roasting

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 medium sweet potatoes
2 cans (15 oz each) canned chickpeas
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 cup uncooked quinoa
¼ cup tahini
3 tablespoons lemon juice
1 tablespoon maple syrup or honey
¼ cup chopped fresh parsley
¼ cup pomegranate seeds
to taste salt and black pepper

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✏️

sweet potatoes Cutting sweet potatoes into uniform half-moons (about ½-inch thick) ensures even roasting. The flat surface area allows for maximum caramelization, creating those delicious browned edges that add depth to their natural sweetness. Leave the skin on for extra fiber if you prefer.
canned chickpeas Thoroughly drying rinsed chickpeas with paper towels is crucial—any remaining moisture will steam them instead of allowing them to crisp. The towel technique also helps remove loose skins, which can burn. Well-dried chickpeas transform into crunchy, addictive protein bites.
olive oil Olive oil serves three purposes: coating vegetables for even roasting, helping spices adhere to chickpeas, and emulsifying the tahini sauce. Its fruity notes complement the warm spices beautifully. For the sauce, extra virgin olive oil adds the best flavor.
ground cumin Cumin provides the warm, earthy base note of the spice blend. Toasting it slightly during roasting deepens its flavor without bitterness. This spice is essential for creating that authentic Moroccan-inspired flavor profile that defines the dish.
ground coriander Coriander adds citrusy, floral notes that brighten the heavier cumin and paprika. It creates complexity in what could otherwise be a one-dimensional spice mix. Freshly ground coriander seed has the best flavor if you have a spice grinder.
smoked paprika Smoked paprika contributes deep color and subtle smokiness that complements the sweet potatoes particularly well. Use sweet (dulce) smoked paprika rather than hot unless you want additional heat. This ingredient adds that restaurant-quality depth.
garlic powder Garlic powder works better than fresh garlic here because it won't burn during roasting. It distributes evenly over the chickpeas, providing consistent garlic flavor without any bitter, burnt spots that minced fresh garlic might create at high heat.
quinoa Rinsing quinoa thoroughly before cooking removes its natural bitter coating (saponin). Cook it in vegetable broth instead of water for extra flavor. The fluffy grains provide a neutral base that showcases the spiced vegetables and rich sauce.
tahini Well-stirred tahini (the oil and solids fully incorporated) creates the smoothest sauce. The sesame paste adds rich, nutty flavor and creamy texture that balances the spices. Quality matters—look for tahini made from 100% sesame seeds without additives.
lemon juice Fresh lemon juice provides essential acidity that cuts through the richness of the tahini and balances the warm spices. Its bright flavor wakes up all the other components. Bottled lemon juice lacks the fresh, vibrant quality needed here.
maple syrup or honey This small amount of sweetener balances the lemon's acidity and tahini's slight bitterness in the sauce. Maple syrup keeps the dish vegan, while honey adds floral notes. The sweetness should be subtle, not dominant.
fresh parsley Flat-leaf parsley adds fresh, clean flavor and vibrant green color that contrasts beautifully with the orange sweet potatoes and brown chickpeas. Chop it just before serving to prevent wilting. It's not just garnish—it provides necessary freshness.
pomegranate seeds These jewel-like seeds add bursts of sweet-tart flavor and satisfying pop texture. They provide visual appeal and fruity contrast to the savory components. If unavailable, dried cranberries or chopped apricots make good substitutes. Swap
salt and black pepper Season vegetables before roasting to draw out moisture for better browning. Freshly cracked black pepper adds its own subtle heat that complements the other spices. Adjust salt after roasting if needed, as flavors concentrate during cooking.

list_alt Instructions

1

Step 1: Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper - this high temperature ensures crispy chickpeas and properly caramelized sweet potatoes.
2

Step 2: Toss sweet potato half-moons with 1 tablespoon olive oil, salt, and pepper on one side of the prepared sheet pan - keeping them separated from chickpeas prevents steaming and promotes even roasting.
3

Step 3: Pat chickpeas very dry with paper towels, toss with 1 tablespoon olive oil and all spices (cumin, coriander, paprika, garlic powder), then spread on the other side of the sheet pan - drying thoroughly is key for crispy chickpeas.
4

Step 4: Roast for 20-25 minutes, stirring halfway, until sweet potatoes are tender and chickpeas are crispy - the chickpeas will continue to crisp as they cool slightly.
5

Step 5: While vegetables roast, cook quinoa according to package directions and whisk together tahini, lemon juice, remaining olive oil, maple syrup, and 2-3 tablespoons water until smooth for the sauce - the sauce should be pourable but not watery.
6

Step 6: Assemble bowls with quinoa base, top with roasted sweet potatoes and chickpeas, drizzle generously with tahini sauce, and garnish with parsley and pomegranate seeds - serve immediately while everything is warm for optimal texture contrast.

Nutrition Facts

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Calories 450

Protein 15g

Carbs 68g

Fiber 14g

Sugar 12g

Fat 16g

Sodium 420mg

Potassium N/A

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Serving Suggestions

Serve warm in wide, shallow bowls to showcase all the colorful components. Start with a base of quinoa, then arrange roasted sweet potatoes and chickpeas in separate sections for visual appeal. Drizzle generously with tahini sauce and garnish with fresh parsley and pomegranate seeds for pops of color and freshness. This bowl is satisfying on its own but pairs beautifully with warm pita bread for scooping up any remaining sauce.

How to Store?

Store components separately for best results: roasted chickpeas and sweet potatoes in an airtight container in the refrigerator for up to 4 days, quinoa for up to 5 days, and tahini sauce in a separate container for up to 1 week. Reheat roasted vegetables in a 350°F oven for 10 minutes to restore crispiness (microwaving will make chickpeas soft). Assemble bowls just before serving to maintain optimal textures.

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