Vegan Sweet Potato Nourish Bowl with Chickpeas

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by Alena Schowalter
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This spiced and roasted chickpea and sweet potato nourish bowl is quickly assembled with fresh veggies and a creamy homemade sun-dried tomato hummus! Perfect for a healthy weeknight dinner.

Golden cubes of sweet potato, protein-packed chickpeas, crunchy greens and cute zucchini ribbons come together for a satisfying meal in this vegan nourish bowl!

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Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.

Perfect for meal prep or to clean out your fridge, vegan bowls are some of our favorite plant-strong recipe and always find a way into our weekly rotation.

From tofu Buddha bowls to rainbow Buddha bowls and quinoa veggie bowls, the varieties are endless!

This satisfying recipe is inspired by Mediterranean flavors and packed with essential nutrients. It takes about 40 minutes from start to finish, but you can prepare many components ahead of time!

Find more vegan bowls here and check out our 1-week vegan meal plan, which features this sweet potato nourish bowl and shows you how you can meal prep it!

Enjoy the recipe and give it a rating if you like it.

two bowls with chickpeas, salad, zucchini, hummus and sweet potatoes

Recipe overview & features 

  • Super healthy dinner idea
  • Great for meal prep & weight loss
  • Gluten-free & grain-free
  • High in protein & minerals
  • Easily customizable
  • Full of textures & flavors

This comforting and fresh nourish bowl can be served with lots of different dips, sauces or toppings! Find suggestions below.

woman chopping sweet potato next to sliced zucchini, tomato and greens

Ingredients needed

  • Sweet potatoes — the bright orange basis for our nourish bowl.
  • Chickpeas — adding some protein, texture and complex carbs!
  • Zucchini — thinly sliced, they are baked and arranged in pretty ribbons.
  • Spinach, parsley, tomatoes — the raw veggie part of our recipe.
  • Hummus — you can use any store-bought variety or follow our recipe for a simple sun-dried tomato hummus.

These are the main ingredients we chose for this nourish bowl. In terms of equipment, you need two baking sheets, a sharp knife, a medium bowl and a food processor (if making your own hummus).

blender jar with homemade sundried tomato hummus

How to make this nourish bowl

Preheat your oven to 350° F (175 °C) and line two baking sheets with parchment paper.

Prepare sweet potatoes & chickpeas

Peel and cube the sweet potatoes and season them alongside the cooked chickpeas with cumin and salt.

Toss to combine, then arrange them in a single layer on your first baking sheet and place it into the oven.

Slice & bake zucchini

Using a mandoline or sharp knife, cut the zucchini lengthwise into thin slices. Arrange them in a single layer on the second baking sheet and place them into the oven 5 minutes after putting in the first sheet.

Bake for 10 minutes, then flip the zucchini slices using a spatula and toss the sweet potato cubes and chickpeas so that everything bakes evenly.

After 15 more minutes, remove both baking sheets from the oven and set them aside.

bowl of tomatoes and herbs being sprinkled with lemon juice

Prepare the veggies

In the meantime, wash and chop the veggies for your bowl. Add the parsley, diced tomatoes, green onions, lemon juice and salt to a medium-sized bowl and mix to combine.

Set it aside to let the flavors soak before assembling your meal.

Make the hummus

Add the sun-dried tomatoes to your food processor and create a puree. If using oil-free tomatoes, be sure to soak them in warm water for an hour first and then drain them before placing them in the food processor.

Add the rest of the ingredients for the hummus and process again to obtain a smooth mixture. Adjust to taste preferences, then set aside.

Assemble the nourish bowls

Once all components are ready, create a bed of spinach in each bowl and top it with sweet potatoes, chickpeas, veggies and hummus. We like to arrange the baked zucchini slices in little ribbons to make them easier to grab with a fork!

two sweet potato nourish bowls with chickpeas and greens

Storage & reheating

Any leftovers can be stored in a sealed container in the fridge for 3-4 days. If you keep the raw and baked components separately, you can reheat the latter in the oven or microwave before eating!

The homemade hummus can be prepared in larger batches and stored for up to a week in the fridge to use for sandwiches or wraps.

This recipe works super well for meal prep as you can just take any leftovers with you for lunch the next day!

bowl of greens, sweet potatoes, chickpeas and hummus with a fork

FAQs & tips

More topping ideas

Try different types of hummus for this nourish bowl, like our simple oil-free hummus, avocado pea hummus or this beetroot dip!

Find lots of ideas for what to eat with hummus here.

You can also add a delicious sauce to your dinner bowl. How about these:

Instead of roasted chickpeas, you can also top this bowl with roasted fava beans or black beans! Our recipes all feature different tasty spice combinations to choose from.

For a little twist, you can also use tofu feta, falafel or avocado as a topping.

white table with three bowls of different-colored hummus from beige to green spinach and red beet
selection of three different oil free roasted beans on a table

Other swaps

Instead of sweet potatoes, you can use regular potatoes or pumpkin as we did in this spinach fig salad with roasted butternut squash.

If you don’t like baby spinach, go for mixed leafy greens or arugula. The zucchini can be swapped with roasted bell peppers and if you have any pre-cooked grains like quinoa, just throw them into your bowl, too!

More easy dinner ideas

If you enjoyed our nourish bowl, be sure to check out the following vegan recipes next!

Did you make our sweet potato nourish bowl and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!

Vegan Sweet Potato Nourish Bowl with Chickpeas

by Alena Schowalter
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
This spiced and roasted chickpea sweet potato nourish bowl is quickly assembled with fresh veggies and a creamy homemade sun-dried tomato hummus! Perfect for a healthy, high-protein weeknight dinner.
Serves 2

Ingredients

  • 3 medium sweet potatoes 400 g
  • 1 ½ cups cooked chickpeas 240 g, drained & rinsed
  • 2 tsp cumin
  • 1 medium zucchini
  • 1 cup fresh spinach 30 g
  • 2 tomatoes diced
  • ½ cup fresh parsley 14 g, chopped
  • 2 green onions diced
  • 2 tbsp lemon juice
  • ¼ tsp salt

Sun-Dried Tomato Hummus

  • 6 sun-dried tomatoes*
  • 1 ½ cup cooked chickpeas 240 g, drained and liquid reserved
  • 1 tablespoon nutritional yeast
  • 2 tablespoons tahini
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • 2 garlic cloves
  • ¼ cup aquafaba or water

Instructions

Bake the sweet potatoes & chickpeas

  • Preheat your oven to 350° F (175 °C) and line two baking sheets with parchment paper. Peel and cube the sweet potatoes.
  • Place the cubes and chickpeas on one of the baking sheets and sprinkle them with cumin and a pinch of salt. Toss to combine, then arrange everything into a single layer and put the sheet into the oven.

Prepare the zucchini

  • Using a mandoline or sharp knife, cut the zucchini lengthwise into thin slices. Arrange them in a single layer on the second baking sheet and place them into the oven 5 minutes after putting in the first sheet.
  • After 10 minutes of baking, flip the zucchini slices using a spatula and toss the sweet potato cubes and chickpeas so that everything bakes evenly.
  • After 15 more minutes, remove both baking sheets from the oven and set them aside.

Prepare the other veggies

  • In the meantime, prepare the other components for the bowl! Wash and chop your veggies and add the parsley, diced tomatoes, green onions, lemon juice and salt to a medium bowl. Mix to combine, then set aside.

Prepare the hummus

  • Make the hummus by placing the sun-dried tomatoes into your food processor and process to obtain a paste. Add the rest of the ingredients and process to create a smooth mixture. Adjust to taste preferences and add more liquid if needed.

Combine everything

  • Assemble your meal by getting serving bowls and creating a bed of spinach in each. Divide the rest of the ingredients between the bowls and top with your homemade hummus.
  • For a prettier look and to make them easier to grab with the fork, roll the zucchini into ribbons! Enjoy.

Notes

  • *if you use oil-free sun-dried tomatoes, soak them in water for an hour. Drain before using them to make hummus.
  • Make your hummus higher in calories by using olive oil instead of aquafaba.
  • Find delicious topping ideas & ingredient swaps in the article above!
  • Any leftovers can be stored in an airtight container for up to 3-4 days in the fridge.
Course: Salads + Bowls
Cuisine: Mediterranean
Nutrition Facts
Vegan Sweet Potato Nourish Bowl with Chickpeas
Amount per Serving
Calories
495
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
8
g
Sodium
 
798
mg
35
%
Carbohydrates
 
83
g
28
%
Fiber
 
21
g
88
%
Sugar
 
21
g
23
%
Protein
 
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.

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