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Irresistible Sweet Potato Chickpea Bowl in Just 30 Minutes

sweet potato chickpea bowl
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A nutritious and flavorful vegan bowl featuring roasted sweet potatoes, chickpeas, quinoa, and fresh vegetables, topped with a creamy lemon tahini dressing.

Ingredients

Scale
  • 1 cup dry quinoa (or 3 cups cooked quinoa)
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 2 cups shredded purple cabbage
  • 4 cups fresh spinach
  • 1 avocado, sliced
  • 2 tbsp olive oil, divided
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice (for cabbage, optional)
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tbsp maple syrup (or honey if not vegan)
  • 1 small garlic clove, minced (or 1/4 tsp garlic powder)
  • 3–5 tbsp warm water (to thin)
  • 1/4 tsp salt

Instructions

  1. Cook quinoa: Rinse quinoa. Cook according to package directions. Fluff and set aside.
  2. Roast sweet potatoes: Preheat oven to 425°F. Toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Roast 20–25 minutes, flipping halfway, until browned and tender.
  3. Season chickpeas (optional): Toss chickpeas with a pinch of salt and pepper (and a little paprika if you like). Warm in a skillet for 3–4 minutes or add straight to bowls.
  4. Sauté spinach: Heat remaining 1 tbsp olive oil in a pan over medium heat. Add spinach and cook 2–3 minutes until wilted. Season with a pinch of salt.
  5. Quick cabbage toss (optional): Toss shredded purple cabbage with 1 tbsp lemon juice and a pinch of salt for extra brightness.
  6. Make dressing: Whisk tahini, lemon juice, olive oil, maple syrup, garlic, and salt. Add warm water 1 tbsp at a time until pourable.
  7. Assemble bowls: Divide quinoa into bowls. Top with roasted sweet potatoes, chickpeas, sautéed spinach, purple cabbage, and avocado slices. Drizzle with lemon tahini dressing and serve.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Adjust dressing thickness with more water if needed.
  • Swap quinoa for brown rice or another grain if preferred.

Nutrition

Keywords: sweet potato chickpea bowl, vegan quinoa bowl, healthy lunch meal prep, lemon tahini dressing, roasted sweet potato bowl, avocado chickpea bowl

Find it online: https://zoerecipe.com/sweet-potato-chickpea-bowl-recipe-easy-healthy-lunch/