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Roasted Chickpea Sweet Potatoes in a bowl with a fork and maple tahini sauce.
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Chickpea Sweet Potato Bowls

I've been making these Chickpea Sweet Potato Bowls for YEARS and I'm still so obsessed with this recipe! Each bowl is hearty, vegan, nutritious, and SO flavorful. The roasted sweet potatoes, broccoli, and chickpeas cook on a single sheet pan, then the whipped maple tahini sauce brings these bowls together and takes them up a notch. This quick and low-effort easy recipe is perfect for weeknight dinners or meal prep bowls!
Course Lunch, Dinner, Appetizer, Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Bowls
Calories 617kcal
Author Christine McMichael

Ingredients

Bowls

  • 3 cups diced sweet potatoes about 1/2" cubes
  • 3 Tablespoon avocado oil divided
  • 2 teaspoons garlic powder divided
  • 2 teaspoons salt divided
  • 3/4 teaspoon pepper divided
  • 1/4 teaspoon rubbed sage
  • 4 cups small broccoli florets
  • 1 15- ounce can of chickpeas drained and rinsed
  • 2 cups fresh arugula
  • 2 cups cooked rice
  • roasted pepitas optional for garnish

Maple Tahini Sauce

  • 1/4 cup tahini
  • 1 Tablespoon lemon juice
  • 1 1/2 Tablespoons maple syrup
  • 2-3 Tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Preheat the oven to 400 degrees F.
  • Toss the sweet potatoes with 1 Tablespoon avocado oil, 1 teaspoon garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, and the sage. Rub the seasoning into the potatoes.
  • Place sweet potatoes on a sheet pan and roast for 12-15 minutes.
  • Toss the broccoli with 1 Tablespoon avocado oil, 1/2 teaspoon garlic, and 1/2 teaspoon salt. Repeat with the chickpeas.
  • Remove the sweet potatoes from the oven, then push them to one end of the sheet pan.
  • Add the broccoli and chickpeas to the sheet pan and roast for 15 minutes.
  • Make the sauce by whisking the ingredients together.
  • Prepare bowls with rice, sweet potatoes, broccoli, chickpeas, and arugula.
  • Drizzle with the sauce, serve, and enjoy!

Notes

These Vegan Chickpea Sweet Potato Bowls can also be enjoyed as a meal prep recipe! Simply put the bowls together (without the arugula) and refrigerate for up to 3-4 days. When ready to enjoy, heat them up in the microwave and add fresh arugula!

Nutrition

Serving: 1Bowl | Calories: 617kcal | Carbohydrates: 90g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 1557mg | Potassium: 1133mg | Fiber: 15g | Sugar: 16g | Vitamin A: 15000IU | Vitamin C: 89mg | Calcium: 186mg | Iron: 6mg