Roasted Chili Lime Chickpea Sweet Potato Bowl
This Roasted Chickpea Sweet Potato Bowl cooks on one sheet pan in 30 minutes. Coated and roasted in chili lime spices for a satisfying bite. A perfect effortless meal prep that is vegan and gluten-free.
My favorite recipes to come up with are sheet pan meals. They are just so ridiculously easy to make and fun to customize. Not to mention that the meals I go to most are sheet pan meals because the clean up is so easy.
You guys have been loving them too, so here is another tried and true favorite playing off of some of my favorite Latin spices to flavor this Roasted Chickpea Sweet Potato Bowl.
Why You’ll Love This Vegan Sheet Pan Meal
- Cooks all in one pan in just 30 minutes
- It’s a budget friendly meal using chickpeas, sweet potato and peppers
- Has the perfect combination of protein, complex carbohydrates and healthy fats for a satisfying meal
- Easy to customize and adjust the seasonings to your liking
- Can be served many different ways to keep meals interesting
- Vegan, gluten-free and nut-free
Key Ingredients and Substitutions
- Chickpeas: Our protein source. To make this quick and accessible I used canned chickpeas, but you can swap for canned butter beans, French lentils, white beans or tofu if you want something different.
- Sweet Potato: Gives us a natural sweetness that compliments the spices. You can also choose Yukon gold potatoes based on preference. Also, feel free to leave the skin on, just make sure to wash your potato skins really well.
- Bell Peppers: Any color works and you can mix and match if desired. Alternatively, you can also skip roasting the bell peppers and just add some jarred roasted bell peppers, just roughly chop them before adding to your bowl.
- Lime: Use the lime zest and juice to toss your final dish in.
- Seasoning: Cumin, chipotle chili powder, coriander, thyme and garlic powder. If you don’t like the taste of chipotle powder, feel free to use regular chili powder or chili lime seasoning as a substitute.
- Nutritional Yeast: I love the umami richness it offers to the veggies and also helps with browning the sweet potatoes. You can replace with equal amounts of soy sauce or cornstarch.
How to Make This Roasted Chickpea Sweet Potato Bowl
Before starting, rinse and drain your chickpeas really well and pat them dry with a clean kitchen towel. Remove any excess skins that may rub off the chickpeas in the process. Add the chickpeas to a large mixing bowl along with the potatoes then add the oil, and seasonings and toss to evenly coat everything.
Spread the chickpea and sweet potato mixture into a single layer on a parchment lined baking sheet. Make sure your sweet potato pieces are placed cut side down on the baking sheet. Then place in the oven to roast for 15 minutes. While you wait, toss your chopped peppers in the bowl with the excess oil and seasonings to coat.
Give the potatoes and chickpeas a flip at the 15 minute mark then if your pan is large enough or on a separate lined pan add the chopped bell peppers. Place back in the oven for another 15 minutes or until the potatoes are fork tender.
Toss your veggies, potatoes and chickpeas together with the lime zest and a fresh squeeze of lime juice and then serve with warm tortillas, rice or quinoa.
Expert Tips
- Regardless of the bean used, make sure to drain and dry the beans as well as possible before coating in the oil and spices. Extra moisture will just cause them to steam and not roast. So drain in a colander really well then place in a clean kitchen towel to help remove excess moisture.
- Do not overcrowd the pan. If you do not have a large sheet pan, feel free to divide the ingredients between more than one pan.
- Place the cut sweet potato cut side down. This will help you get the proper sear and browning on your sweet potatoes as they roast.
- Ensure that all veggies and chickpeas are spread out in a single layer. This will encourage the veggies and sweet potatoes to sear instead of steam.
Frequently Asked Questions
If batching for the week, place the cooled chickpeas, potato and peppers in airtight containers with hearty greens like baby kale and other grains of your choice. This will last in the fridge for up to 4-5 days.
Once cooked you can serve these ingredients cold or reheat them in the oven based on preference.
If using chipotle powder this can be a little spicy. You can swap for a less spicy alternative like regular chili powder or opt for smoked paprika to get the smokiness without the heat.
Absolutely. You can roast up asparagus, broccoli, zucchini, onions, carrots or cauliflower. Depending on the type of vegetable you use, you may need to adjust the cooking time.
How to Serve
Serve the roasted chickpeas and sweet potato together with some extra fresh greens and grains such as corn or flour tortillas, rice, or quinoa. If looking for easy grains to use, don’t hesitate to use shelf stable or frozen grains to heat up quickly in the microwave for a quick meal. I also love topping this with some Pickled Red Onions.
This meal also works really well with a multitude of different sauces or healthy fat additions:
- Cilantro Lime Dressing
- Spicy Maple Tahini Sauce
- Hummus
- White Bean Spread
- Sliced Avocado
- Toasted Pepitas or Roasted Sunflower seeds for crunch
More Easy Sheet Pan Recipes to Try
- Sheet Pan Maple Soy Glazed Tofu and Noodles
- Sheet Pan Roasted Garlic & Herb Chickpeas
- Roasted Sweet Chili Chickpeas
- Sheet Pan Cashew Tofu
- Tahini Ranch Tofu Sheet Pan
- Smoky Sweet Potato and Chickpeas Sheet Pan
Roasted Chili Lime Chickpea Sweet Potato Bowl
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Roasted Chickpea Sweet Potato Bowl cooks on one sheet pan in 30 minutes. Coated and roasted in chili lime spices for a satisfying bite. A perfect effortless meal prep that is vegan and gluten-free.
Ingredients
- 1 lb or about 2 medium sweet potatoes, cut into 1-inch cubes
- 1, 15 oz can chickpeas, rinsed and drained
- 2 tbsp avocado oil or your favorite high heat oil
- 1 tbsp nutritional yeast or soy sauce
- 1 tsp chipotle chili powder or smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp dry thyme
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 bell peppers, any color roughly chopped
- 1 lime, juice and zest
Serve With
- Favorite sauces/salsas: Cilantro Lime Dressing or Mango Pico De Gallo
- Pickled Onions
- Grains of choice: rice, corn tortillas or quinoa
Instructions
- Preheat the oven to 425F. Rub your drained chickpeas dry in a clean kitchen towel. Remove any excess skins that may come off in the process.
- Add the chickpeas to a large mixing bowl along with the diced potatoes then add the oil, nutritional yeast, chipotle chili powder, cumin, coriander, thyme, garlic powder and salt. Toss everything together until evenly coated.
- To a parchment lined baking sheet, spread the chickpea and sweet potato mixture out into a single layer making sure your sweet potato pieces are placed cut side down on the baking sheet. Place in the oven to roast for 15 minutes.
- While you wait, toss your chopped peppers in the bowl containing the excess oil and seasonings used for the sweet potato mixture and set aside.
- At the 15 minute mark, give the potatoes and chickpeas a flip then if your pan is large enough or on a separate lined pan add the chopped bell peppers. Place back in the oven for another 15 minutes or until the potatoes are fork tender.
- Once out of the oven, toss your veggies, potatoes and chickpeas together with the lime zest and a fresh squeeze of lime juice and then serve with warm tortillas, rice or quinoa.
Notes
Regardless of the bean used, make sure to drain and dry the beans as well as possible before coating in the oil and spices. Extra moisture will just cause them to steam and not roast. So drain in a colander really well then place in a clean kitchen towel to help remove excess moisture.
Do not overcrowd the pan. If you do not have a large sheet pan, feel free to divide the ingredients between more than one pan.
Place cut sweet potato cut side down. This will help you get the proper sear and browning on your sweet potatoes as they roast.
Ensure that all veggies and chickpeas are spread out in a single layer. This will encourage the veggies and sweet potatoes to sear instead of steam.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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