Roasted Sweet Potato & Chickpea Grain Bowls

Hey There, Bowl Buddy! Let’s Build Some Magic

Picture this: It’s been one of those gloriously chaotic days where you’ve conquered your to-do list (or at least wrestled it into submission), and now your stomach’s doing the hangry tango. You crave something that feels like a warm hug but won’t leave you snoozing on the couch by 7 PM. Enter: these Roasted Sweet Potato & Chickpea Grain Bowls with Lemony Yogurt-Tahini Sauce. This isn’t just food, friend—it’s a confetti cannon of flavor, texture, and color that’ll make your soul do a happy little shimmy.

Why am I obsessed? Because this bowl is the ultimate multitasker. It’s meal-prep gold, weeknight savior, and dinner-party rockstar rolled into one. We’re talking smoky roasted sweet potatoes that caramelize into sticky-sweet perfection, chickpeas that crisp up like nature’s croutons, and a tangy, creamy yogurt-tahini sauce that’ll make you want to lick the blender (no judgment). Toss in fluffy grains, buttery avocado, and salty feta? *chef’s kiss*. This bowl isn’t just nourishing—it’s an edible high-five for your taste buds. Ready to make your kitchen smell like a cozy café? Let’s roll!

How Grain Bowls Became My Kitchen Therapy

Flashback to my tiny NYC apartment kitchen circa 2017: I was juggling a brutal freelance schedule, surviving on sad desk salads, and feeling…blah. One rainy Tuesday, I stared into my pantry like it held the meaning of life. Sweet potatoes, a lonely can of chickpeas, and leftover farro stared back. Desperate, I roasted everything with reckless abandon, whisked yogurt with lemon (because sour cream felt too basic), and dumped it all in a bowl. No recipe. No plan. Just hunger-fueled chaos.

That first forkful? Revelation. The crispy chickpeas crunched like savory popcorn, the sweet potatoes were caramelized bliss, and that zippy yogurt sauce cut through it all like a tangy superhero. I ate it cross-legged on the floor (my “dining table” was a cardboard box). For the first time in weeks, I felt genuinely nourished—not just fed. That scrappy little bowl became my weekly ritual. It wasn’t fancy, but it was mine. And now? It’s yours too. Let’s make magic.

Roasted Sweet Potato & Chickpea Grain Bowls

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• Author: clarawhitmore
• Total Time: 55 mins

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Description

These nourishing grain bowls combine smoky roasted sweet potatoes and crispy chickpeas with hearty farro (or sorghum), creamy avocado, and tangy yogurt-tahini dressing. Topped with feta and spring greens, it’s a perfect balance of comfort and freshness.

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Ingredients

Scale 1x2x3x

2 cups whole-grain sorghum or farro, rinsed

4 medium sweet potatoes, cut into 2-by-½-inch pieces

12 tbsp extra-virgin olive oil, divided

2 tsp smoked paprika, divided

2 tsp ground coriander, divided

1 tsp onion powder

2 (15-oz) cans no-salt-added chickpeas, rinsed and patted dry

1½ tsp salt, divided

1 cup whole-milk plain Greek-style yogurt

6 tbsp water

6 tbsp lemon juice (from 4 lemons)

2 tbsp tahini

2 tsp Dijon mustard

6 cups spring mix salad greens

1 avocado, thinly sliced

1 cup crumbled feta cheese

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Instructions

Cook the grain: In a pot, cook sorghum or farro according to package directions. Drain and set aside.

Roast sweet potatoes: Preheat oven to 425°F (220°C). Toss sweet potatoes with 4 tbsp olive oil, 1 tsp smoked paprika, 1 tsp coriander, ½ tsp salt, and onion powder. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.

Roast chickpeas: On a separate sheet, toss chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp coriander, and ½ tsp salt. Roast for 20–25 minutes until crisp.

Make the sauce: In a bowl, whisk together yogurt, water, lemon juice, tahini, mustard, ½ tsp salt, and 2 tbsp olive oil until smooth.

Assemble bowls: Layer grains, roasted veggies, chickpeas, salad greens, avocado, and feta. Drizzle with yogurt sauce.

Serve immediately or store components separately for easy meal prep.

• Prep Time: 25 mins
• Cook Time: 30 mins
• Category: Dinner

Nutrition

• Calories: 520
• Sugar: 6g
• Fat: 28g
• Carbohydrates: 50g
• Fiber: 9g
• Protein: 17g

Your Treasure Map to Bowl Bliss

Makes 8 generous bowls (meal prep queens, rejoice!)

• 2 cups whole-grain sorghum or farro, rinsed → Farro’s nutty chew is my fave, but sorghum’s gluten-free pop is fabulous! Insider tip: Cook grains in veggie broth instead of water for bonus flavor.
• 4 medium sweet potatoes, cut into 2-by-½-inch pieces → Size matters! Uniform pieces = even roasting. Swap in butternut squash if your sweet potato game is weak.
• 12 tbsp extra-virgin olive oil, divided → We’ll use this for roasting + sauce. Chef’s secret: Reserve your fanciest EVOO for drizzling at the end!
• 2 tsp smoked paprika, divided → The “smoky” in our smoky dreams. Regular paprika works but won’t give that campfire vibe.
• 2 tsp ground coriander, divided → Earthy + citrusy. No coriander? Cumin’s bolder cousin works!
• 1 tsp onion powder → For that sneaky umami depth. Garlic powder can sub in a pinch.
• 2 (15-oz) cans no-salt-added chickpeas, rinsed and patted DRY → Dry chickpeas = CRISP chickpeas. Seriously—pat ’em like they owe you money.
• 1½ tsp salt, divided → We’ll layer seasoning. Flaky sea salt at the end? Yes please.
• 1 cup whole-milk plain Greek-style yogurt → Full-fat = creamier sauce. Dairy-free? Coconut yogurt works (add extra tahini).
• 6 tbsp water → For saucy perfection. Start with 4 tbsp—add more if needed!
• 6 tbsp lemon juice (from 4 lemons) → Freshly squeezed ONLY. Bottled lemon juice is a crime against flavor.
• 2 tbsp tahini → Stir the jar first! It separates like a moody teenager.
• 2 tsp Dijon mustard → Our flavor amplifier. Yellow mustard? Nope. Not here.
• 6 cups spring mix salad greens → Adds freshness! Spinach or arugula work too.
• 1 avocado, thinly sliced → Wait to slice until assembly—no one wants brown mush!
• 1 cup crumbled feta cheese → Salty tang MVP. Vegan? Smashed roasted almonds + nutritional yeast.

Let’s Build Your Flavor Masterpiece (Step-by-Step!)

1. Cook the grains: In a medium pot, combine rinsed sorghum/farro with water (per package directions—usually a 1:3 grain-to-water ratio). Bring to a boil, then simmer uncovered for 25-35 mins until tender but chewy. → Pro Tip: Toss in a bay leaf while cooking! It adds subtle herbal notes. Drain any excess water and fluff with a fork. Set aside. (This is your bowl’s cozy foundation!)
2. Roast the sweet potatoes: Preheat oven to 425°F (220°C). On a parchment-lined baking sheet, toss sweet potatoes with 4 tbsp olive oil, 1 tsp smoked paprika, 1 tsp coriander, ½ tsp salt, and onion powder. Spread in a SINGLE layer—no overlapping! → Hack: Give ’em space or they’ll steam instead of caramelize. Roast 25-30 mins until fork-tender and edges are crispy. Flip once halfway!
3. Crisp those chickpeas: On a separate parchment-lined sheet (trust me, they need their own space!), toss dried chickpeas with 2 tbsp olive oil, remaining 1 tsp smoked paprika, 1 tsp coriander, and ½ tsp salt. Roast 20-25 mins until golden and crunchy. → Watch closely at 15 mins—they go from perfect to pebbles FAST! Let cool slightly—they crisp up more as they sit.
4. Whip up the magic sauce: In a bowl, whisk yogurt, water, lemon juice, tahini, Dijon, remaining ½ tsp salt, and 2 tbsp olive oil until silky smooth. → Taste test time! Too thick? Add water 1 tsp at a time. Want more zing? Squeeze in extra lemon. (This sauce doubles as a veggie dip—you’re welcome.)
5. Assemble your happiness: In bowls, layer: ½ cup grains → roasted sweet potatoes → crispy chickpeas → handful of greens → avocado slices → feta. Drizzle generously with sauce. → Chef’s move: Garnish with microgreens, extra paprika, or lemon zest!

How to Serve It Like a Pro

Think TEXTURE CONTRAST! Start with warm grains as your base—they soak up sauce beautifully. Arrange sweet potatoes and chickpeas in colorful piles (no monochrome mush!). Tuck avocado slices and greens where they’ll catch dressing. Sprinkle feta like edible confetti. Finally, swirl that lemony sauce over everything—don’t be shy! Serve immediately while chickpeas are crisp. Bonus: Set out extra sauce + toppings for DIY bowl customization. Fancy? Add edible flowers. Cozy? Eat straight from the sheet pan!

Make It Your Own (5 Tasty Twists!)

This bowl is your flavor playground! Try these riffs:

• Mediterranean: Swap feta for kalamata olives + artichokes. Add cucumber ribbons.
• Harissa Heat: Toss roasted veggies with 1 tbsp harissa paste. Use mint in the sauce.
• Protein Power: Top with grilled shrimp, lemon-herb chicken, or crispy tofu.
• Fall Vibes: Roast apples with sweet potatoes! Use maple syrup in the sauce.
• Deconstructed Hummus Bowl: Skip tahini sauce—smear bowl with garlic hummus instead.

Clara’s Real-Talk Kitchen Confessions

This recipe? It’s my kitchen security blanket. I’ve made it weekly for 5 years—and it’s evolved like a fine wine. Version 1.0 involved undercooked farro and chickpeas so hard they could’ve chipped teeth (RIP, 2017). Now? I roast chickpeas on the oven’s top rack—they crisp better! The sauce started as yogurt-lemon… then I added tahini for richness, Dijon for depth, and realized water makes it drizzle-able. Game-changer! True story: Once subbed lime for lemon during a grocery emergency. My husband said it tasted “like vacation.” Experiment fearlessly! Also: If your chickpeas go soft after storage, re-crisp them in an air fryer for 3 mins. You’re welcome.

Your Questions—Answered!

Q: Can I meal prep this? How long does it last?
A: YES! Store components separately: grains (4 days), roasted veggies/chickpeas (3 days in airtight containers), sauce (5 days), greens/avocado (add fresh). Assemble cold or reheated (except greens/avo!). Chickpeas lose crispness—reheat at 400°F for 5 mins!

Q: Help! My chickpeas are soggy/mushy. What did I do wrong?
A: Two culprits: 1) Not drying them enough post-rinse (pat aggressively with towels!), or 2) Overcrowding the pan. They steam instead of crisp! Use two sheets if needed. Still soft? Roast longer (check every 5 mins after 20).

Q: Can I use quinoa instead of farro/sorghum?
A: Absolutely! Cook 1 cup quinoa with 2 cups water (simmer 15 mins). For lower-carb, try cauliflower rice—sauté with garlic first!

Q: Sauce too bitter/thick/runny? SOS!
A: Bitterness = over-whipped tahini. Fix with 1 tsp maple syrup. Too thick? Add water 1 tsp at a time. Too runny? Whisk in extra tahini or yogurt. Taste as you go!

Nutrition Per Serving (Because Knowledge is Power!)

Calories: ~520 • Protein: 17g • Carbs: 50g • Fiber: 9g • Fat: 28g • Sugar: 6g
Note: Stats include all ingredients. Vegan/dairy-free swaps will alter values.