If you’re looking for a nourishing, flavor-packed bowl that hits all the right notes—comforting, creamy, and fresh—this sweet potato chickpea quinoa bowl is it. Roasted sweet potatoes, crispy turmeric chickpeas, creamy avocado, and fresh spinach sit on a bed of fluffy quinoa, all tied together with a tangy, savory tahini yogurt dressing.

It’s the kind of meal that leaves you feeling full and energized, without being heavy. Best of all, it’s versatile, easy to prep, and perfect for lunch or dinner.

Sweet Potato Chickpea Quinoa Bowls with Tahini Yogurt Sauce

Why You’ll Love This Recipe

It’s naturally vegetarian and easy to make vegan
Packed with plant-based protein and fiber
Great for meal prep—everything keeps well in the fridge
Balanced textures and flavors: crispy, creamy, tangy, savory
The tahini yogurt sauce makes everything irresistible

This bowl is perfect for busy weekdays or as a filling weekend lunch. You’ll appreciate how each component brings something to the table—quite literally.

Ingredients

1 cup quinoa
2 medium sweet potatoes, diced
2 cups fresh baby spinach
1 can (15 oz) chickpeas, drained
1 ripe avocado, sliced
½ cup tahini
½ cup plain yogurt
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon ground turmeric
3 tablespoons extra virgin olive oil
Salt and pepper to taste

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Instructions

Rinse the quinoa thoroughly under cold water. In a saucepan, add quinoa and 2 cups water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the water is fully absorbed. Fluff with a fork and set aside.
Preheat your oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon of olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until golden and tender.
While the sweet potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add chickpeas with turmeric, a pinch of cumin, salt, and pepper. Sauté for about 10 minutes, stirring occasionally, until the chickpeas are crispy and golden.
In a small bowl, whisk together tahini, yogurt, lemon juice, a pinch of salt, and just enough water to thin the sauce to your preferred consistency.
Assemble your bowls: Start with a base of quinoa, then layer on sweet potatoes, chickpeas, spinach, and avocado. Drizzle generously with tahini yogurt sauce and serve.

Variations

Vegan Option: Use a dairy-free yogurt to keep it fully plant-based.
Greens Swap: Try kale, arugula, or mixed greens in place of spinach.
Spicy Chickpeas: Add chili flakes or cayenne for a kick.
Roasted Veggie Add-ins: Try carrots, cauliflower, or Brussels sprouts alongside the sweet potatoes.
Grains Alternative: Use farro, couscous, or brown rice instead of quinoa.

Storage and Reheating

Store components separately in airtight containers in the fridge for up to 4 days.
To reheat, warm the sweet potatoes, chickpeas, and quinoa gently in a microwave or on the stove. Add fresh avocado and spinach just before serving. The sauce will keep for up to a week in the fridge.

Frequently Asked Questions

Can I make this bowl ahead of time?

Yes! It’s perfect for meal prep. Store each component separately and assemble when ready to eat.

Is it vegan?

The recipe is vegetarian, but you can make it vegan by using dairy-free yogurt in the sauce.

Can I freeze it?

Quinoa and roasted vegetables freeze well, but fresh spinach and avocado are best added fresh. The sauce can be frozen but may need whisking after thawing.

What kind of quinoa should I use?

Any type works—white, red, or tri-color. Just follow the same cooking method.

Can I use canned sweet potatoes?

Fresh works best for roasting, but canned can be used in a pinch. Just skip roasting and warm them with a little oil in a skillet.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

How do I make the chickpeas crispier?

Dry them thoroughly before cooking and use a hot pan. You can also roast them in the oven for extra crunch.

Can I use pre-cooked quinoa?

Absolutely—just reheat or use cold depending on your preference.

What can I use instead of tahini?

Almond butter or sunflower seed butter can work in the sauce with slight flavor changes.

Can I double the recipe?

Yes, easily double for meal prep or feeding more people. Just use a larger roasting pan and more quinoa.

Conclusion

This sweet potato chickpea quinoa bowl is more than just a pretty plate—it’s a satisfying, nutrient-packed meal that’s easy to customize and even easier to love. Whether you enjoy it warm or chilled

Chef sara