Sweet Potato & Chickpea Bowl

A simple sheet-pan trick makes the chickpeas extra crispy and the sweet potatoes caramelize in half the time.

This Sweet Potato & Chickpea Bowl is a cozy, colorful meal packed with warm roasted veggies, protein-rich chickpeas, and fresh toppings. It’s quick to assemble, full of feel-good flavors, and perfect for busy weeknights or meal prep. If you enjoy bright, veggie-forward meals like my cucumber and carrot salad, this bowl will fit right into your weekly rotation.

The secret? Preheating your baking sheet before roasting. When the sweet potatoes and chickpeas hit the hot pan, they crisp instantly and roast more evenly — no soggy veggies, ever.

Why You’ll Love It

• Simple ingredients: Everything starts with pantry staples and wholesome veggies.
• Meal-prep friendly: The roasted elements hold up beautifully for 3–4 days.
• Balanced and filling: A mix of complex carbs, fiber, and plant protein.
• Customizable: Add greens, grains, sauces, or extra toppings.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder (optional)
• Salt and black pepper to taste
• 2 cups cooked quinoa or rice (optional but recommended)
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• Fresh cilantro or parsley for garnish
• Lemon wedges for serving

If you want a crispier topping, try adding a handful from my crispy roasted chickpeas recipe.

Instructions

1. Preheat your oven to 425°F. Place your empty baking sheet in the oven while it heats — this is the trick that makes everything crisp evenly. If using parchment, line the sheet after preheating.
2. Toss the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, a pinch of salt, and black pepper. Spread them out on half of the baking sheet.
3. On the other half, toss the chickpeas with the remaining olive oil, cumin, chili powder, salt, and pepper.
4. Roast for 25–30 minutes on the preheated sheet, shaking the tray halfway through, until the sweet potatoes are tender and the chickpeas have a light crisp.
5. Assemble your bowls with quinoa or rice on the bottom (if using), then layer in the roasted sweet potatoes, seasoned chickpeas, avocado, red onion, and herbs.
6. Finish with a squeeze of lemon. Serve warm.

Looking for another veggie-forward dish? You may like this roasted delicata squash recipe for pairing on the side.

Tips & Variations

• Chef’s Trick: Preheat your baking sheet before adding the veggies. It gives chickpeas a crispy bite and helps the sweet potatoes caramelize beautifully.
• Add greens: Baby spinach, massaged kale, or shredded romaine all work well.
• Try a sauce: Tahini drizzle, yogurt dressing, chipotle mayo, or a citrus vinaigrette are delicious on top.
• Switch the base: Brown rice, farro, or cauliflower rice all make great alternatives.
• Make it crispier: For extra crunch, top the bowl with a handful of already-prepared crispy chickpeas.

Substitutions

• Sweet potatoes: Swap with butternut squash or delicata squash.
• Chickpeas: White beans or black beans work too.
• Avocado: Replace with hummus or a dollop of Greek yogurt.
• Spices: Curry powder or za’atar adds another twist.

Serving Suggestions

• Pair with a cup of homemade fresh carrot juice.
• Add toasted nuts or seeds for extra texture.
• Serve alongside a crisp cucumber carrot salad.

Storage & Reheating

• Store components separately for up to 4 days.
• Reheat sweet potatoes and chickpeas in a skillet over medium heat for the best texture.
• Keep fresh toppings (avocado, herbs, lemon) separate until serving.

FAQs

More to Try

• Crispy Roasted Chickpeas
• Roasted Delicata Squash
• Easy Carrot Juice
• Cucumber Carrot Salad

Conclusion

This Sweet Potato & Chickpea Bowl brings together comforting flavors, vibrant colors, and simple ingredients for a satisfying meal any day of the week. It’s a go-to recipe you can customize endlessly and enjoy warm or chilled. Make a batch, mix it up with fresh toppings, and savor every bowl.

Sweet Potato & Chickpea Bowl

---

• Author: Sarah
• Total Time: 40 minutes
• Yield: 2–3 bowls 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A cozy, colorful bowl packed with caramelized sweet potatoes, crispy chickpeas, and fresh toppings. Quick, wholesome, and perfect for weeknights or meal prep.

---

Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder (optional)
• Salt and black pepper to taste
• 2 cups cooked quinoa or rice (optional but recommended)
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• Fresh cilantro or parsley for garnish
• Lemon wedges for serving

---

Instructions

1. Preheat your oven to 425°F. Place an empty baking sheet in the oven while it heats.
2. Toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on half the baking sheet.
3. On the other half, toss chickpeas with remaining olive oil, cumin, chili powder, salt, and pepper.
4. Roast for 25–30 minutes, shaking the tray halfway, until sweet potatoes are tender and chickpeas are crispy.
5. Assemble bowls with quinoa or rice (if using), roasted sweet potatoes, chickpeas, avocado, red onion, and herbs.
6. Finish with a squeeze of lemon and serve warm.

Notes

Preheat your sheet pan for extra crispiness. Store roasted components separately for up to 4 days. Add your favorite sauce like tahini, citrus vinaigrette, or chipotle mayo.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Bowl
• Method: Sheet Pan
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 6g
• Sodium: 380mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg

Keywords: sweet potato, chickpea bowl, sheet pan, vegan, meal prep, gluten-free