Roasted Sweet Potato Bowl

Author: Sarah Cobacho | Posted: January 14, 2024

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Roasted Sweet Potato Bowl

I’m having a moment with simple whole-food recipes that let the ingredients really shine, and this Roasted Sweet Potato Bowl is so simple and nourishing that you won’t believe how much flavor it packs with its spicy chickpeas and crispy kale chips. I pair it with a super easy yogurt sauce. It’s my go-to yogurt sauce that only takes 5 minutes to prepare!

Why This Recipe Works

  • Easy to Make: Simple steps for a delicious meal.
  • Nutritious Ingredients: Loaded with vitamins and minerals.
  • Flexible: Easy to swap ingredients.
  • Flavorful: Perfect blend of spices.
  • Vegan: Ideal for plant-based diets.

Step-By-Step Instructions

Preheat your oven to 400°F (200°C) for the perfect roasting temperature. Chop the sweet potato and bake until soft. Combine chickpeas with spices and olive oil, then bake. Mix kale with nutritional yeast and olive oil, and bake until crispy. Create a delicious yogurt sauce by combining all ingredients. Assemble your bowl by mashing the sweet potato and topping with chickpeas, kale, and spring onions. Enjoy with the yummy yogurt sauce.

Ingredient Notes

  • Sweet Potato: A great source of fiber, vitamins, and minerals.
  • Chickpeas: High in protein, perfect for a vegan diet.
  • Kale: Nutrient-rich, offers a nice crunch.
  • Nutritional Yeast: Adds a cheesy flavor, rich in B vitamins.
  • Yogurt: Use a plant-based version for a vegan option.


  • Is this recipe gluten-free? Yes, it’s naturally gluten-free.
  • Can I use a different type of potato? Absolutely, feel free to experiment!
  • Is this recipe kid-friendly? Yes, it’s loved by all ages.

Variations and Tips

  • Add Baked Tofu: For extra protein.
  • Spice It Up: Add more chili for a kick.
  • Experiment: Try different herbs in the yogurt sauce.
  • Serving Suggestion: Pair with a fresh salad or some roasted broccolini for added veggies.

Why You’ll Love This Roasted Sweet Potato Bowl

  • Simple
  • Nutritious
  • Flavorful
  • Versatile
  • Delicious

Roasted Sweet Potato Bowl

5 from 2 votes
Roasted Sweet Potato Bowl
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
A simple, nourishing bowl with roasted sweet potato, spicy chickpeas, crispy kale chips, and a quick yogurt sauce. Packed with flavor and ready in 60 minutes.
By Sarah Cobacho (


Servings 2


  • 1 large sweet potato
  • 1.5 cup cooked chickpeas
  • 1 tbsp olive oil, divided
  • 1 tbsp cumin
  • 0.5 tsp chili powder
  • 1 tbsp nutritional yeast
  • 1 cup chopped kale
  • 1 spring onion, sliced

Yogurt Sauce

  • 1 garlic clove, minced
  • ¾ cup unsweetened soy yogurt
  • ¼ cup dill, diced
  • 1 tbsp wholegrain mustard
  • 5 tbsp lemon juice
  • Salt & pepper to taste


  • Preheat the oven to 400 °F.
  • Chop the sweet potato in half lengthwise and bake for 45 minutes, until soft.
  • In a bowl, combine 0.5 tbsp olive oil, cumin, chili powder, and chickpeas. Spread on a baking sheet and bake for 20 minutes.
  • In another bowl, combine 0.5 tbsp olive oil, nutritional yeast, and kale. Spread on a baking sheet and bake for 25 minutes until crispy.
  • While the ingredients are baking, prepare the yogurt sauce. Combine the yogurt, minced garlic, diced dill, mustard, and lemon juice in a bowl.
  • Once the sweet potato is done, use a fork to mash the middle. Top with the baked chickpeas, sliced spring onions, and crispy kale. Adjust salt and pepper to taste. Serve with the prepared yogurt sauce and enjoy your meal.
Per Serving
Calories 736kcalCarbohydrates 125gProtein 27gFat 17gSodium 532mgFiber 24gVitamin A 2906IUVitamin C 34mgCalcium 379mgIron 9mg
COURSE Main Course
KEYWORDS Easy Dinner, High Protein, Nutrient-Rich, Whole Foods
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  1. Hi there! Making this tonight and excited to try it 🙂 in the step by step section the oven temp says 350 but in the instructions section at the bottom is says 400. Which is correct?

  2. Ooooh, looks delicious! May I sub the chickpeas for mung beans? I have SIBO and try to avoid most beans.
    Thank you!

    1. Absolutely, you can use any beans / lentils you like! As mung beans are smaller then chickpeas, you might want to bake them a little less so they don’t go too dry 🙂

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