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!

Vegan Chickpea Sweet Potato Bowls

I love a good, hearty bowl. It makes life so much easier knowing that I can throw everything on a sheet pan, season it, roast it in the oven, and then it’s ready to just add to cooked rice and fresh arugula. Perfection!

These Vegan Chickpea Sweet Potato Bowls are inspired by fall-forward flavors, but really they work any time of the year. The maple tahini dressing is quickly whisked together and drizzled over each bowl to bring the warm, savory, and sweet flavors together. These have been one of my favorite easy bowl recipes for years and I know you’ll love them, too!

You’ll Also Love: Roasted Chickpea Fall Salad

Ingredients for Sweet Potato Bowls

• Sweet Potatoes – These can also be swapped for butternut squash or even regular diced potatoes if you prefer! I like to buy them pre-cut to save time, or you can use frozen sweet potatoes (adjust the roasting time, as they will take a bit longer to roast).
• Avocado Oil – I love using avocado oil for its high smoke point but feel free to use olive oil or coconut oil as alternatives.
• Garlic Powder – Adds a nice, savory flavor. If you’re out, onion powder can work in a pinch.
• Salt/Pepper – Season to taste! You can also use sea salt or Himalayan salt if you like.
• Rubbed Sage (opens in a new tab) – This adds an earthy note, but if you don’t have sage, thyme or rosemary would be delicious too.
• Broccoli Florets – So good in these bowls! Easily sub cauliflower, Brussels sprouts, or any favorite veggie you have on hand if you want.
• Chickpeas – A great plant-based protein source!
• Fresh Arugula – Adds a peppery bite to the bowls. If arugula isn’t your thing, chopped spinach, kale, or mixed greens are great alternatives.
• Cooked Rice – I usually use jasmine or brown rice, but feel free to sub with quinoa, farro, or even cauliflower rice if you want a low-carb option. These rice packets (opens in a new tab) are a game-changer, too!
• Roasted Pepitas (opens in a new tab) (optional) – They add a nice crunch. You can swap them for sunflower seeds, sliced almonds, or chopped walnuts for extra texture!
• Tahini Sauce – Maple syrup, tahini, (opens in a new tab) lemon juice, salt and pepper, and water. That’s it!

How to Make Chickpea Sweet Potato Bowls

Making these bowls is just about as easy as it gets! All you’ll need is a large sheet pan and an oven to get started. Here’s how to make Chickpea Sweet Potato Bowls:

1. Roast the Sweet Potatoes: Toss the sweet potatoes with avocado oil and seasoning, then roast them until they’re soft and slightly caramelized.
2. Add the Broccoli and Chickpeas: Halfway through roasting, move them to one end of the pan and add the seasoned chickpeas and broccoli. Roast until they’re nice and crispy!
3. Whisk the Maple Tahini Sauce: While everything is roasting, whisk together the simple Maple Tahini Sauce—it adds a perfectly sweet, tangy flavor to the bowls.
4. Assemble the Bowls: Layer cooked rice, fresh arugula, roasted sweet potatoes, broccoli, and chickpeas in a bowl.
5. Drizzle and Serve: Top everything off with the sauce and sprinkle some pepitas for extra crunch!

How to Store

Refrigerator: Store these bowls in airtight containers (opens in a new tab) and refrigerate for up to 3-4 days! To reheat, just put the bowl in the microwave for 1-2 minutes, stirring until everything is evenly warm. I like to keep the arugula separate and add it fresh so it stays crisp!

Freezer: You can also freeze these bowls for up to 3 months. Just let them cool completely before storing in a freezer-safe bag or container and keep the arugula separate. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven or microwave, then add in the fresh arugula!

More Sweet Potato Bowl Recipes

• Roasted Beets & Sweet Potato Salad
• Sweet Potato Fennel Salad
• Fall Harvest Bowls Recipe
• The BEST Sweet Potato Soup Recipe
• Vegetarian Lentil & Sweet Potato Curry

Vegan Chickpea Recipes You’ll Love

• Vegan Turmeric Quinoa Power Bowls (opens in a new tab)
• Crispy Chili Lime Chickpea Salad
• Vegan Chipotle Chickpea Tacos
• The BEST Coconut Lentil & Chickpea Curry
• Vegan Buffalo Chickpea Bowls

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ServingsServes 4

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4.81 from 26 votes

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!

Prep: 10 minCook: 30 minTotal: 40 min

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Ingredients

Bowls

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

Maple Tahini Sauce

• ▢ 1/4 cup tahini (opens in a new tab)
• ▢ 1 Tablespoon lemon juice
• ▢ 1 1/2 Tablespoons maple syrup
• ▢ 2-3 Tablespoons water
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon pepper

Instructions

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

Watch Me Make This

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

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