Spicy Sweet Potato Chickpea Bowl
This is the louder, sweat-inducing cousin of our classic sweet potato bowl. We crank up the chili and cumin, swap the tahini for a cooling yogurt sauce, and the result is something that makes your kitchen smell like a street-food stall. If you're someone who puts hot sauce on everything, you've found your dinner.
This is the louder, sweat-inducing cousin of our classic sweet potato bowl. We crank up the chili and cumin, swap the tahini for a cooling yogurt sauce, and the result is something that makes your kitchen smell like a street-food stall. If you're someone who puts hot sauce on everything, you've found your dinner.
Instructions
- 1
Preheat oven to 200°C (400°F). Line a sheet pan with parchment.
- 2
Toss the sweet potato cubes and chickpeas with olive oil, chili powder, cumin, smoked paprika, cayenne, and salt. Spread on the sheet pan in a single layer.
Tip: Your hands will smell like chili — wash them before touching your eyes. - 3
Roast 25-30 minutes, stirring once at the 15-minute mark. You want charred edges on the potatoes and crunchy chickpeas.
- 4
While everything roasts, stir together the Greek yogurt with the lime juice and a pinch of salt. Thin with a teaspoon of water if needed to make it drizzle-able.
- 5
Assemble the bowls: greens on the bottom, hot roasted vegetables on top, cooling yogurt sauce drizzled over everything.
Heat Control
A full tablespoon of chili powder gives this bowl a proper kick, but you’ve got options. For medium heat, drop to 2 teaspoons and skip the cayenne. For mild, use 1 teaspoon of chili powder and lean harder on the smoked paprika — you’ll still get the depth without the burn.
Toppings
- Sliced avocado cools things down nicely
- Quick-pickled red onions (red onion + lime juice + pinch of salt, let sit 10 min)
- Fresh cilantro
- Crumbled queso fresco or feta
Make It Vegan
Swap the Greek yogurt for a thick plant-based yogurt or blend half an avocado with the lime juice and a splash of water for the cooling sauce. Skip the queso fresco or use a crumbled vegan feta.
Meal Prep
Roast a double batch and portion into containers with the greens on the side. The yogurt sauce keeps for up to 4 days in the fridge. Reheat the potatoes and chickpeas in a skillet with a tiny splash of oil to wake the spices back up.