This dish is warm, filling, and perfectly balanced. Roasted sweet potato cubes caramelize in the oven, chickpeas add protein and bite, spinach brings freshness, and a creamy tahini sauce ties everything together. It’s simple, wholesome, and ideal for an easy lunch or dinner.
This is Let’s Veg comfort with clean ingredients.
Roasted Sweet Potato Cubes with Chickpeas, Spinach & Tahini Sauce
Roasted sweet potato cubes with chickpeas, spinach, and tahini sauce. A wholesome Let’s Veg recipe perfect for easy, plant-forward dinners.
Ingredients
Equipment
Roasting Pan For Oven
Cooking Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potatoes and chickpeas with olive oil, cumin, paprika, salt, and pepper.
- Spread evenly on a baking sheet.
- Roast for 25-30 minutes, stirring once, until sweet potatoes are tender and lightly caramelized.
- Whisk tahini, lemon juice, garlic, water, and salt until smooth and pourable.
- Place spinach in a serving bowl and top with hot roasted sweet potatoes and chickpeas (spinach will gently wilt).
- Drizzle with tahini sauce and serve warm.
Nutrition
Notes
Add chili flakes for heat
Works well as a grain bowl over quinoa or rice
Tahini sauce can be made ahead