Roasted Sweet Potato Cubes with Chickpeas, Spinach & Tahini Sauce

Olivia

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Roasted sweet potato cubes with chickpeas, spinach, and tahini sauce. A wholesome Let’s Veg recipe perfect for easy, plant-forward dinners.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Appetizer, Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 437

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 large sweet potatoes peeled and cubed
1 can 15 oz chickpeas drained and rinsed
3 tbsp olive oil
½ tsp ground cumin
½ tsp paprika
Salt to taste
Black pepper to taste
To Finish
3 cups fresh spinach
Tahini Sauce
¼ cup tahini
2 tbsp lemon juice
1 clove garlic grated or minced
2-4 tbsp water to thin
Salt to taste

Equipment

Baking Sheet

$46.99

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03/05/2026 10:00 pm GMT

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

Calories: 437kcalCarbohydrates: 55gProtein: 12gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 433mgPotassium: 951mgFiber: 11gSugar: 7gVitamin A: 26382IUVitamin C: 14mgCalcium: 139mgIron: 4mg

Notes

Add chili flakes for heat

Works well as a grain bowl over quinoa or rice

Tahini sauce can be made ahead

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