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Roasted Chickpea Sweet Potato Bowl

This straightforward meal is perfect for Meatless Monday.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Servings 6 servings


  • 3 sweet potatoes cubed
  • 1 15- oz can chickpeas drained
  • 2 cups quinoa cooked
  • 1 tablespoon avocado oil

Spice mix

  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon garlic powder

Tahini sauce

  • cup tahini paste
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons water


  • Preheat oven to 400 degrees F.
  • Cube sweet potatoes and place in a bowl. Drizzle with avocado oil.
  • Combine curry, cumin, paprika, turmeric, and garlic powder. Sprinkle half of mix over the cubed sweet potatoes and stir to combine.
  • Spread sweet potatoes in a single layer on a greased or lined baking sheet.
  • Pour drained chickpeas into the same bowl. Pour remaining spice mix over chickpeas and stir to combine.
  • Bake for 15 minutes, then stir. The chickpeas will need an additional 10 minutes in the oven (total: 25 minutes). The sweet potatoes will need an additional 15-20 minutes in the oven (total: 30-35 minutes).
  • Prepare your quinoa per package instructions while the sweet potatoes are baking.
  • Prepare your tahini sauce. Combine tahini paste, lemon juice, maple syrup, and water in a bowl; using either a whisk or a blender, mix until the sauce is homogenous and creamy.
  • Once all components are baked, place them together in a bowl and drizzle with tahini sauce.
Keyword gluten free, vegan, vegetarian