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Roasted Sweet Potato & Chickpea Bowl

Roasted Sweet Potato & Chickpea Bowl

Looking for a quick, simple meal that’s healthy and tasty as well?  Well, I got just the thing for ya…this Roasted Sweet Potato & Chickpea Bowl will check all the boxes.

Although I usually love to hang in the kitchen, ever since back to school time started up I have been trying to keep things as simple as possible.  If I can go from chopping to chewing in under 3o minutes, well that recipe gets a thumbs up for me.👍

This recipe is simple in its ingredients and preparation, but still big on taste.  The garlic sauteed kale gives you plenty of savory while the paprika gives you some smoky.  Add in some fun texture from the roasted sweet potatoes and chickpeas and your mouth will be dancing.

And I know it’s tempting when you’re feeling pooped at the end of a long day to slack when it comes to dinner.  But you don’t have to have boxed mac & cheese or slide through the Mickey D’s drive through when you’re short on time or energy.  With just a little bit of effort you can be chowing like a champ without slaving away in the kitchen.

To keep prep and clean up extra simple, roast the sweet potatoes and chickpeas on the same baking sheet. While it is cooking you can saute your kale. Most of the cook time involved in this recipe is just waiting for the sweet potatoes  and chickpeas to do their thing in the oven. Which means you can just chill and have some fun while you’re waiting…

Although this recipe is delish on its own, I highly recommend topping it off with some Tahini Lemon Dressing.  Seriously…you will thank me later. 😉

I hope you enjoy!!

roasted sweet potato and chickpea bowl

Note: When you are rinsing & drying your chickpeas there is a good chance the peels will come off.  No worries, that will just help them crisp up even more.

5 from 1 vote

Roasted Sweet Potato & Chickpea Bowl

Roasted sweet potatoes and chickpeas top off garlic sauteed kale for a simple, delicious, and healthy meal.  Go from chopping to chewing in under 30 minutes.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Author Mindy


  • 1 bunch curly kale
  • 1 can chickpeas rinsed and dried
  • 2 med sweet potatoes (or 1 large) chopped in 1/2 inch cubes
  • 2-3 cloves garlic minced
  • sprinkling smoked paprika
  • sprinkling sea salt
  • olive oil


  1. Preheat your oven to 375 degrees and chop your sweet potatoes into 1/2 inch cubes.

  2. Rinse the chickpeas in a strainer and pat dry with paper towels.  They will roast up and have a more fun texture if you get them good & dry.

  3. Lay sweet potatoes and chickpeas on a large baking sheet, drizzle with olive oil (about 1/2 tbsp), and use your hands to coat all sides.  Sprinkle the sweet potatoes and chickpeas with a dusting of smoked paprika and sea salt.

  4. Bake sweet potatoes and chickpeas for 25 minutes on the top rack of your oven.

  5. Heat about 1 tbsp. of olive oil in large saute pan on medium heat.  While the oil is heating up tear your kale off the stems into pieces and mince your garlic.

  6. When oil is heated up, add garlic and stir for a minute to allow it to infuse the oil (it should become fragrant).  Add kale to pan and sprinkle with sea salt.

  7. Stir kale every few minutes to allow it to cook on all sides (I like to use tongs to do this).  Once the kale has shrunk up to about half its original size remove from heat.

  8. While sweet potatoes and chickpeas are still baking, make a batch of Tahini Lemon Dressing.  It takes this recipe to another level!

  9. Serve sweet potato and chickpea mixture atop the kale.  Drizzle generously with Tahini Lemon Dressing and enjoy!

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