Roasted Sweet Potato and Chickpea Mediterranean Bowl
This wholesome bowl features roasted sweet potatoes and chickpeas seasoned with warm Mediterranean spices, served over a bed of greens, grains, or both, and topped with fresh veggies, olives, feta, and a creamy lemon-tahini dressing. It’s a perfect balance of comfort and freshness, great for meal prep or a vibrant weeknight dinner.
Time Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Ingredients
For the Roasted Sweet Potatoes & Chickpeas
Sweet potatoes – 2 large (about 600 g), peeled and cubed
Canned chickpeas – 1 can (400 g), drained and rinsed
Olive oil – 3 tbsp
Garlic powder – 1 tsp
Smoked paprika – 1 tsp
Ground cumin – ½ tsp
Dried oregano – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
For the Bowl Base
Cooked quinoa, couscous, or brown rice – 2 cups
Fresh greens – 4 cups
Cherry tomatoes – 1 cup, halved
Cucumber – 1 medium, diced
Kalamata olives – ½ cup, halved
Red onion – ¼ cup, thinly sliced
Feta cheese – ½ cup, crumbled
For the Lemon-Tahini Dressing
Tahini – 3 tbsp
Lemon juice – 2 tbsp (freshly squeezed)
Olive oil – 1 tbsp
Garlic – 1 small clove, grated or minced
Maple syrup or honey – 1 tsp
Water – 2–3 tbsp
Salt – ¼ tsp
Instructions
Step 1 – Roast the sweet potatoes and chickpeas
Preheat oven to 200°C / 400°F.
On a large baking sheet, toss sweet potato cubes and chickpeas with olive oil, garlic powder, paprika, cumin, oregano, salt, and pepper.
Spread evenly and roast for 25–30 minutes, flipping halfway, until golden and slightly crisp.
Step 2 – Prepare the lemon-tahini dressing
In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and maple syrup.
Add water, 1 tbsp at a time, until dressing is smooth and pourable.
Season with salt and adjust lemon/honey to taste.
Step 3 – Assemble the bowls
Divide greens (and grains, if using) among 4 bowls.
Top with roasted sweet potatoes and chickpeas.
Add cherry tomatoes, cucumber, olives, and red onion.
Sprinkle with feta cheese.
Drizzle generously with lemon-tahini dressing before serving.
Notes & Tips
Meal prep friendly: Roast a big batch of potatoes/chickpeas and store separately for up to 4 days.
Extra protein: Add grilled chicken, salmon, or falafel.
Crunch factor: Sprinkle with toasted pumpkin seeds or pine nuts.
Vegan version: Skip the feta or replace with vegan feta.
Frequently Asked Questions
Q1: Can I use regular potatoes instead of sweet potatoes?
Yes — Yukon gold or baby potatoes work well, though sweet potatoes add a nice natural sweetness.
Q2: What can I use instead of tahini in the dressing?
You can substitute with Greek yogurt for a creamy, tangy alternative.
Q3: Can I make this gluten-free?
Yes — simply serve over quinoa or brown rice instead of couscous.
Nutritional Information
Calories: 420 kcal
Protein: 11 g
Fat: 20 g
Carbohydrates: 52 g
Fiber: 11 g
Sodium: 480 mg