Chickpea & Sweet Potato Grain Bowl with Lemon Tahini Dressing

Start your day or dinner with this chickpea and sweet potato grain bowl – a hearty, plant-powered meal that’s as healthy as it is simple to make. Packed with fiber-rich sweet potatoes and protein-packed chickpeas, plus a creamy lemon tahini dressing, this bowl is both nutritious and flavorful. It’s a perfect one-pan or sheet-pan recipe for an easy weeknight dinner. The bright lemon-tahini dressing and colorful veggies deliver big flavor with minimal effort, making this meal prep friendly and satisfying. Recipe variations (quinoa or farro base, added greens, nuts, or spices) let you customize it to your taste. This dish is naturally vegan, high in fiber, and gluten-free – a crowd-pleaser from the USA to the UK, Canada, and Australia alike.

A vibrant chickpea & sweet potato bowl drizzled with tangy lemon-tahini dressing – an easy, nutritious plant-based meal.

Why You’ll Love This Bowl

This Chickpea & Sweet Potato Grain Bowl is more than just tasty — it’s packed with fiber, plant protein, and bold Mediterranean-inspired flavors. It fits easily into a vegan, gluten-free, or meal-prep-friendly lifestyle. Whether you’re craving a protein-packed chickpea salad or an easy weeknight buddha bowl with tahini, this recipe delivers flavor and nutrition in every bite. With sweet roasted veggies, hearty grains, and a creamy lemon tahini dressing, it’s the kind of wholesome meal that feels indulgent but is seriously good for you

Why This Chickpea & Sweet Potato Bowl is a Healthy, Flavorful Choice

This vegan chickpea sweet potato bowl is loaded with plant-based protein and fiber, helping keep you full and energized. Chickpeas are a fantastic source of lean protein and slow-digesting carbs, while sweet potatoes provide vitamins A and C, potassium, and antioxidants. Combined with a zesty lemon tahini dressing rich in healthy fats, this bowl supports digestion, heart health, and glowing skin.

Key nutrition highlights:

• Protein-packed chickpeas: About 15 grams per cup, essential for muscle maintenance.
• Sweet potatoes: Rich in beta-carotene, fiber, and vitamin C for immune support.
• Tahini dressing: Made from sesame seeds, a great source of calcium and healthy fats.
• Gluten-free & vegan: Ideal for special diets or anyone looking for clean eating.

This bowl hits all the right notes for a healthy tahini chickpea salad or a filling meal prep chickpea bowl that you can enjoy all week.

Ingredients & Nutrition Benefits

• Chickpeas: Rich in protein and fiber (about 14–15 g protein and 12–13 g fiber per cup) bbcgoodfood.com healthline.com. These legumes keep you full and support muscle health; their fiber also slows digestion for steadier blood sugar. According to BBC Good Food, “with a healthy mixture of protein and fibre, chickpeas are filling as well as good for you” bbcgoodfood.com. They are excellent plant-based protein, making this bowl hearty.
• Sweet Potatoes: Loaded with vitamins A and C and soluble fiber. A medium sweet potato provides about 3.8 g of fiber healthline.com and is high in beta-carotene (provitamin A) healthline.com. This fiber aids digestion and supports gut health. The beta-carotene in sweet potatoes (one of the most abundant vitamins in this root) boosts immunity and eye health healthline.com.
• Tahini (sesame paste): A source of healthy fats and minerals. Tahini adds creaminess to the dressing and contributes about 3 g protein, 0.7 g fiber, and healthy unsaturated fats per tablespoonhealthline.com. It’s particularly rich in copper, selenium, and phosphorus, which support heart and bone health healthline.com. The lemon juice in the dressing adds Vitamin C and brightness.

By combining these nutrient-dense ingredients, each bowl delivers fiber, plant protein, and antioxidants. Health sources note that legumes like chickpeas offer “a mix of protein and fibre” that keep you satisfied. bbcgoodfood.com, while sweet potatoes bring “important vitamins like beta carotene, vitamin C, and potassium” to the diet healthline.com. Tahini contributes heart-healthy fats and minerals healthline.com.

Ingredients for Chickpea & Sweet Potato Grain Bowl with Lemon Tahini Dressing (metric & US units)

Makes about 4 servings. Use these (or adjust for more):

• Chickpeas: 2 cans (15 oz each) no-salt-added chickpeas, drained and rinsed (~800 g total) – or ~3 cups cooked chickpeas.
• Sweet Potatoes: 2 medium (≈600–700 g total), peeled and cut into 2 cm cubes.
• Grain or Base (optional): 1–1½ cups cooked whole grains (e.g. quinoa, farro, brown rice or gluten-free grains like sorghum) eatingwell.com. (Quinoa/farro about 185 g uncooked for yield.)
• Greens (optional): 3–4 cups baby spinach or kale, roughly chopped.
• Lemon Tahini Dressing: ¼ cup (60 ml) tahini; juice of 1 large lemon (≈45 ml); 1–2 garlic cloves, minced; 2 Tbsp (30 ml) olive oil; 1–2 Tbsp (15–30 ml) water to thin; salt and pepper to taste.
• Seasonings: 1 Tbsp olive oil (for roasting); 1–2 tsp each smoked paprika and cumin; ½ tsp chili flakes (optional for heat); sea salt and black pepper.
• Toppings (optional): Chopped fresh parsley or cilantro; toasted nuts or seeds (e.g. pepitas, almonds); sliced avocado.

Step-by-Step Instructions

1. Roast Sweet Potatoes: Preheat oven to 200 °C (400 °F). Toss cubed sweet potatoes with 1 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp cumin, salt and pepper. Spread on a baking sheet in a single layer. Roast 20–25 minutes, turning once, until tender and lightly caramelized. Remove and set aside.
2. Crisp the Chickpeas: In a bowl, toss drained chickpeas with 1 Tbsp olive oil, ½ tsp smoked paprika, ½ tsp cumin, and a pinch of salt. (For extra crisp, dry them well first.) Spread chickpeas on a second baking sheet. Roast 20–25 minutes (or add them to the sweet potato sheet halfway through) until golden and slightly crunchy eatingwell.com.
3. Prepare the Dressing: Meanwhile, whisk together tahini, lemon juice, minced garlic, 2 Tbsp olive oil, and salt/pepper in a bowl. Add warm water a tablespoon at a time until the dressing is pourable (smooth and creamy). Adjust seasoning (more lemon or garlic, if desired).
4. Assemble the Bowls: Divide cooked grains (if using) or greens among bowls. Top with roasted sweet potatoes and chickpeas. Drizzle generously with the lemon-tahini dressing. Sprinkle with any desired toppings (fresh herbs, seeds, avocado slices). Serve warm or at room temperature.

Customize Your Grain Bowl: Delicious Variations & Add-Ons

• Change your grain: Swap quinoa for couscous, farro, or brown rice for variety.
• Veggie swaps: Add roasted zucchini, bell peppers, or steamed broccoli for extra color and nutrients.
• Spice it up: Add a pinch of cayenne pepper or drizzle with harissa for a spicy kick.
• Add crunch: Toasted nuts or seeds like pumpkin seeds add texture and healthy fats.
• Make it a salad: Toss all ingredients with greens for a refreshing Mediterranean chickpea salad bowl.

Serving Suggestions & Storage Tips

• Serving Ideas: This bowl is great on its own as a vegetarian main. For more volume, serve over rice, cauliflower rice, or quinoa. eatingwell.com A side of extra greens, pita, or warm flatbread can complement it. You can also add a protein like grilled tofu, tempeh or chicken for non-vegans. Serve with lemon wedges and hot sauce on the side.
• Meal Prep: This recipe is ideal for make-ahead meals. Roast extra sweet potatoes and chickpeas to portion out lunches. The dressing can be prepared in advance (keeps 3–4 days in fridge). Stored components assemble quickly.
• Storing Leftovers: Transfer any leftovers to an airtight container. Keep refrigerated up to 3–4 days. Reheat gently or enjoy cold; drizzle more lemon juice or dressing before serving. (You can freeze cooked sweet potatoes separately if desired, but best to consume fresh.) eatingwell.com.

Recipe Variations and Flavor Boost Ideas

Seasonal Spins: In fall, use roasted butternut squash or pumpkin instead of sweet potato. In spring/summer, try grilled zucchini or asparagus.

Alternative Grains: Swap the base with quinoa, brown rice, farro or bulgur for variety. Use gluten-free grains (quinoa, rice, sorghum) for a gluten-free bowl.

Veggie Mix-ins: Add roasted broccoli, bell peppers, carrots or Brussels sprouts with the sweet potatoes. Or mix in baby spinach/kale at the end for greens.

Protein Boost: Stir in cubed tofu or tempeh (marinated or plain) before serving, or top with a fried egg for extra protein.

Flavor Twists: For a Middle Eastern angle, add a sprinkle of za’atar or sumac on top. For heat, toss in chili flakes or a spoonful of harissa. Swap lemon tahini for maple-tahini (like Minimalist Baker’s buddha bowl minimalistbaker.com) or add garlic and herbs into the tahini mix.

For similar recipes, check out our Mediterranean Chickpea Wrap with Feta & Tzatziki taylorrecipe.com or the High-Protein Greek Chicken taylorrecipe.com. For nutrition info, see Healthline or USDA sources on legumes and veggies: e.g. Healthline on chickpea benefits bbcgoodfood.comhealthline.com, or USDA MyPlate on vegetable fiber healthline.com.