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    Home » salad

    Spicy Sweet Potato Chickpea Salad Bowl with Tahini Dressing

    Published: Jun 6, 2021 by Richa 18 Comments

    Jump to Recipe   Print Recipe

    If you need a healthy salad bowl recipe that feels like comfort food, make this spicy sweet potato chickpea salad bowl with creamy tahini dressing! Great as a lunch salad or for meal prep. Smoky bbq spiced baked veggies, leafy greens, nuts, seeds and a creamy vegan dressing!

    two bowls of vegan baked chickpea sweet potato salad bowls drizzled with tahini dressing

    Coming at you with a ridiculously delicious salad bowl recipe loaded with three kinds of bbq spiced roasted vegetables and a creamy tahini dressing you will want to put on everything!

    Sweet Potato Chickpea Salad Bowls are here to make your lunches exciting again! Savory and sweet, subtly spiced, warming, comforting, wonderfully satisfying, and seriously flavorful while being super healthy!  What’s not to love?

    The spice mix for the roasted chickpeas and sweet potatoes is a fragrant blend of garlic powder, onion powder,  coriander, paprika, cumin, black pepper, cardamom, cayenne (optional) and ground mustard! I love this blend so much as it is the perfect mix of warming, smokey, spicy, and cozy!

    two salad bowls with spring mix topped with roasted chickpeas, bell peppers and sweet potatoes and tahini dressing

    The chickpeas bake into crispy perfection and the sweet potatoes are crisp on the outside and pillowy on the inside. Bell peppers baked until soft and almost caramelized deliver the perfect sweetness! We add them to the chickpeas and potatoes later as they need less cooking time.

    While the veggies bake away, we whisk together a creamy dreamy tahini dressing! It’s so good that I recommend you make a double batch!

    two bowls with salad topped with baked chickpeas and roasted bell pepper and sweet potatoes with a small dish of tahini dressing on the side

    MORE VEGAN BOWL RECIPES FROM THE BLOG:

    • Chili garlic Tofu Bowl with noodles and chard
    • Peanut Butter Roasted Cauliflower Bowl. GF
    • Quinoa Cauliflower Bowl with almond Sriracha sauce GF
    • Sprouted Lentil Bowl with Cajun Spied Sweet Potatoes GF
    • Turmeric Cauliflower Rice Bowl with Moroccan spice chickpeas.  GF

    Recipe Card

    two bowls of sweet potato chickpea salad with tahini dressing
    Print Recipe
    5 from 6 votes

    Spicy Chickpea Sweet Potato Salad Bowl with Tahini Dressing

    If you need a healthy salad bowl recipe that feels like comfort food, make this spicy sweet potato chickpea salad bowl with creamy tahini dressing! Great as a lunch salad or for meal prep. Smoky bbq spiced baked veggies, leafy greens, nuts, seeds and a creamy vegan dressing! 
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Total Time55 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: vegan sweet potato salad
    Servings: 3
    Calories: 402kcal
    Author: Vegan Richa

    Ingredients

    For the chickpeas and sweet potatoes:

    • 15 oz (425.24 g) Can of chickpeas or 1.5 cups cooked
    • 2 cups (266 g) cubed sweet potato
    • 1 tablespoon barbeque sauce
    • 1 teaspoon oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon ground coriander
    • 1 teaspoon paprika
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon cayenne optional
    • 1/4 teaspoon ground mustard

    For the salad bowl:

    • 1 cup (149 g) sliced bell pepper
    • salt and black pepper for roasting the bell pepper
    • 3-5 cups (120 g) baby greens or mixed spring greens
    • 1 cup of juicy fruit such as apples or pear
    • 1/4 cup of nuts or seeds of choice such as pecans or pumpkin seeds or hemp seeds

    For the Tahini Dressing:

    • 3 tablespoons tahini
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon dried parsley
    • 1/4 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 1/4 to 1/3 cup warm water

    Instructions

    • In a bowl, add in the chickpeas and sweet potatoes. Add in the barbeque sauce and oil and toss well to coat.
    • Then add in all the spices and herbs and mix well to coat evenly.
    • Spread this mixture on a parchment-lined baking sheet.
    • In another bowl, add the the bell pepper, salt, and pepper, and 1/2 teaspoon of oil and toss well. Then spread the bell pepper on the same baking sheet or a different sheet. Use separate parchment if using same baking sheet on one side so that you can remove it when the bell pepper gets done.
    • Bake at 400 degrees Fahrenheit (205 c)  for 25-30 minutes. Bell pepper might get roasted m by the 20-minute mark so you can remove the bell pepper from the baking sheet and move the sweet potatoes and chickpeas around for even baking
    • Bake until the sweet potatoes are done to preference and chickpeas are slightly crispy to preference.
    • To make the tahini dressing, mix all the ingredients in a bowl. Add 1/4 cup water and mix. it will take a minute for the tahini to mix with the water.
    • Once the mixture is well combined the tahini dressing will thicken a bit, you can adjust the consistency by adding more water as needed. Taste and adjust flavor if needed.
    • To assemble, add a good helping of your salad greens to a bowl. Add a good helping of the chickpeas and sweet potatoes over the salad greens and bell peppers, fruit, nuts, or seeds, and a good helping of the tahini dressing all over and serve immediately.

    Notes

    • you can use squash instead of sweet potatoes
    • if you have Cajun spice at home, you can use about 2 tbsp of that instead of the spice blend. If it contains salt already, you might not need to add any more salt.
    • roasted beets would be another great addition to this salad. Roast them separately as they will color everything pink
    • as for the fruit add pears, apples, strawberries, peaches, nectarines, raspberries, blueberries or whatever is in season
    • nuts and seeds that go great on salad are pepitas, sunflower seeds, hazelnuts, almonds and pistachios. You can make this extra delicious by toasting the nuts before adding them. Candied and/or spiced nuts are also an amazing choice

    Nutrition

    Nutrition Facts
    Spicy Chickpea Sweet Potato Salad Bowl with Tahini Dressing
    Amount Per Serving
    Calories 402 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 2g13%
    Sodium 771mg34%
    Potassium 845mg24%
    Carbohydrates 50g17%
    Fiber 12g50%
    Sugar 8g9%
    Protein 13g26%
    Vitamin A 15040IU301%
    Vitamin C 80mg97%
    Calcium 123mg12%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Ingredients for making Sweet Potato Chickpea Salad Bowls:

    • chickpeas – canned or cooked
    • sweet potatoes, cut into equal-sized chunks.
    • bell peppers –  any color works but red makes for a nice contrast in color.
    • bbq sauce along with a blend of garlic and onion powder, coriander, cumin, paprika, cardamom and ground mustard for that perfect smoky bbq seasoning we want for our oven-baked veggies
    • For the tahini dressing, we mix tahini with lemon juice, parsley, garlic powder and some warm water to thin it out to preference
    • the base of our salad bowls can be any store-bought spring mix, or any blend of leafy greens you like
    • optional seasonal add-ons can be any of your favorite seeds, nuts, dried or fresh fruit

    ingredients needed for making salad sweet potato chickpea salad bowls

    Tips & Substitutions:

    • you can use squash instead of sweet potatoes
    • if you have Cajun spice at home, you can use about 2 tbsp of that instead of the spice blend. If it contains salt already, you might not need to add any more salt.
    • roasted beets would be another great addition to this salad. Roast them separately as they will color everything they touch pink
    • as for the fruit you can add pears, apples, strawberries, peaches, nectarines, raspberries, blueberries or whatever is in season
    • nuts and seeds that go great on a salad are pepitas, sunflower seeds, hazelnuts, almonds, and pistachios. You can make this extra delicious by toasting the nuts before adding them to the salad
    • Candied and/or spiced nuts are also an amazing choice

    How to make Sweet Potato Chickpea Salad Bowls

    sweet potatoes and chickpeas in a bowl with some bbq sauce

    In a bowl, add in the chickpeas and sweet potatoes. Add in the barbeque sauce and oil and toss well to coat.

    sweet potato and chickpeas being mixed in a bowl for salad recipe


    Then add in all the spices and herbs and mix well to coat evenly.

    spice mix being sprinkled on top of sweet potatoes and chickpeas

    sweet potato cubes and chickpeas being mixed with a blend of spices

    Spread this mixture on a parchment-lined baking sheet.

    In another bowl, add the the bell pepper, salt, and pepper, and 1/2 teaspoon of oil and toss well. Then spread the bell pepper on the same baking sheet or a different sheet. Use separate parchment if using same baking sheet on one side so that you can remove it when the bell pepper gets done.

    chickpeas, sweet potatoes and sliced red bell peppers being baked on a sheet pan for vegan salad bowl recipe

    Bake at 400 degrees Fahrenheit (205 c)  for 25-30 minutes. Bell pepper will most likely be done by the 20-minute mark so you can remove the bell pepper from the baking sheet and move the sweet potatoes and chickpeas around for even baking

    Bake until the sweet potatoes are done to preference and chickpeas are slightly crispy to preference.

    sweet potato chickpea salad in two bowls with a small side dish with tahini sauce

    To make the tahini dressing, mix all the ingredients in a bowl. Add 1/4 cup water and mix. it will take a minute for the tahini to mix with the water.

    Once the mixture is well combined the tahini dressing will thicken a bit, you can adjust the consistency by adding more water as needed. Taste and adjust flavor if needed.

    two bowl with leafy greens topped with roasted chickpeas and cubed sweet potato

    To assemble, add a good helping of your salad greens to a bowl. Add a good helping of the chickpeas and sweet potatoes over the salad greens and bell peppers, fruit, nuts, or seeds, and a good helping of the tahini dressing all over and serve immediately.

    sweet potato chickpea salad served in two white bowls drizzled with tahini dressing

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    1. Gaurav

      August 25, 2022 at 7:55 am

      Can you add any other sauce than barbecue

      Reply
      • Vegan Richa Support

        August 26, 2022 at 8:28 am

        you could omit or use ketchup, chipotle sauce , hoisin, teriyaki

        Reply
    2. Sue

      June 28, 2022 at 2:15 pm

      5 stars
      Delicious spices on the sweet potatoes and chickpeas. Love this dressing, too. Thanks Richa for another wonderful and filling lunch.

      Reply
      • Vegan Richa Support

        July 03, 2022 at 5:40 pm

        So happy that you liked them

        Reply
    3. Suman

      June 21, 2021 at 3:47 pm

      How about dry mint or semi dried basil instead of parsley? Or fresh cilantro? I believe it might work but what do you think Richa?

      Reply
      • Richa

        June 21, 2021 at 8:17 pm

        Yes mint or cilantro will both work

        Reply
    4. Shiree

      June 21, 2021 at 10:43 am

      Any other dressing recommendations? My son is allergic to sesame so we don’t keep tahini (or peanut butter) in the house

      Reply
      • Richa

        June 21, 2021 at 8:17 pm

        Use other nut butters like almond or cashew butter

        Reply
    5. Kristen

      June 20, 2021 at 7:26 pm

      5 stars
      This salad was amazing! A friend turned me on to your Instant Pot Lasagna Soup recipe last fall (also amazing), and I’m so glad she did. For sure this is a 5-star recipe I’ll make again. All of it was good, but the apple took it over the top. Do not leave it out! I used a Honeycrisp but next time I’d try a Granny Smith or even a pear. I also did not roast the bell pepper because (a) I chopped the sweet potato small and it was cooked in 20 min, and (b) I wanted more crunch. Overall, it was just outstanding. Thank goodness I doubled it!

      Reply
      • Richa

        June 20, 2021 at 7:31 pm

        Awesome!

        Reply
    6. Adele McLaughlin

      June 08, 2021 at 8:12 am

      5 stars
      This turned out perfectly. Even great for lunch at work the next day.
      I will be making this with suggested variations many times.
      Thank you, thank you.

      Reply
    7. Maneesha

      June 08, 2021 at 7:02 am

      5 stars
      This recipe was amazing! Another Vegan Richa hit!! Thanks Richa! Loved it! I took your recommendation to add Cajun seasoning, and we loved it!

      Reply
    8. Bryan

      June 07, 2021 at 4:37 pm

      5 stars
      Delicious! I used 2 tbsps of Cajun seasoning and it was definitely spicy, but the spice paired great with the apples and tahini. Thanks!

      Reply
      • Richa

        June 07, 2021 at 11:45 pm

        Awesome !!

        Reply
    9. Lindsy

      June 07, 2021 at 1:05 pm

      We love all of your recipes and make a lot of them on repeat in our house!

      We don’t cook with oil and all of your substitutions have been delicious! Just curious if you have a sub for oil for this recipe, or if you can omit? 🙂

      Reply
      • Richa

        June 07, 2021 at 2:19 pm

        Just omit.

        Reply
    10. Josephine

      June 07, 2021 at 8:25 am

      5 stars
      I just tried this one… it’s so good that I can’t believe it! You’ve outdone yourself with this one, Richal!

      Reply
      • Vegan Richa Support

        June 07, 2021 at 11:18 am

        ❤️❤️

        Reply

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