Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 large sweet potato, diced; 1 tbsp olive oil; Salt & pepper to taste; 1 cup cooked quinoa; 1 can (15 oz) chickpeas, drained & rinsed; ½ tsp smoked paprika; ½ tsp garlic powder; 2 cups mixed greens or baby spinach; 1 avocado, sliced (optional); ¼ cup tahini; 2 tbsp lemon juice; 2 tbsp lemon juice; 1 tbsp maple syrup; 2–4 tbsp warm water (to thin); Salt to taste

Hey There, Veggie Lover! 🌱

Ever have one of those days where you’re craving something that feels like a hug for your insides? Something colorful, nourishing, and downright satisfying without weighing you down? Friend, you’ve just described exactly why these Macro Veggie Bowls are my weekly MVP. Imagine sweet potatoes caramelized to perfection, chickpeas so crispy they’ll make you do a happy dance, fluffy quinoa hugging vibrant greens, and a creamy tahini drizzle that ties it all together like your favorite foodie fairytale. This isn’t just a salad—it’s a textural symphony in a bowl. And the best part? No fancy skills required. Just real ingredients, big flavors, and the kind of meal that leaves you glowing from the inside out. Let’s get bowl-ing! 🥄

How a Rainy Day & Empty Fridge Birthed Magic

Print Recipe

Craving something nourishing, colorful, and completely satisfying? These Macro Veggie Bowls are your new plant-powered go-to. With roasted sweet potatoes, fluffy quinoa, crispy chickpeas, and vibrant greens, all drizzled with a creamy tahini dressing, they strike the perfect balance of flavor, texture, and nutrition. This bowl doesn’t just feed the body — it fuels the soul.

Author: Wyatt Porter
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 2 1x

Ingredients

Scale

1 large sweet potato, diced

1 tbsp olive oil

Salt & pepper to taste

1 cup cooked quinoa

1 can (15 oz) chickpeas, drained & rinsed

½ tsp smoked paprika

½ tsp garlic powder

2 cups mixed greens or baby spinach

1 avocado, sliced (optional)

Tahini Dressing:

¼ cup tahini

2 tbsp lemon juice

1 tbsp maple syrup

2–4 tbsp warm water (to thin)

Salt to taste

Instructions

Preheat oven to 400°F (200°C).

Toss sweet potato with olive oil, salt & pepper. Roast on a baking sheet for 25 minutes.

Pat chickpeas dry, then toss with paprika, garlic powder, and a drizzle of olive oil. Roast for 20 minutes until crisp.

Whisk tahini, lemon juice, maple syrup, and water in a bowl until smooth.

Assemble bowls with quinoa, sweet potato, chickpeas, and greens. Add avocado if using.

Drizzle with tahini dressing and enjoy warm or cold

Nutrition

Calories: 420
Fat: 18g
Carbohydrates: 50g
Fiber: 11g
Protein: 14g

Picture this: It’s a gloomy Tuesday, my fridge looks post-apocalyptic, and I’m staring down a lone sweet potato, a can of chickpeas, and some quinoa like they’re puzzle pieces. (We’ve all been there, right?) Desperation mode kicked in—I roasted everything with reckless abandon, whisked up a tahini dressing I’d been tweaking for weeks, and threw it all over greens. One bite in, my wife did that silent wide-eyed head nod chefs live for. That ragtag “clean-out-the-pantry” bowl became our most-requested weeknight hero. Now, it’s my go-to for potlucks, lazy Sundays, and anytime I need a plant-powered reset. Funny how life’s little kitchen fails often spark the best recipes!

Gather Your Bowl Brigade 🛒

Pro tip: Treat this list like a choose-your-own-adventure! Swap freely based on what’s in season or hiding in your crisper.

1 large sweet potato, diced – The caramelized MVP! No sweet potato? Butternut squash or beets work wonders.
1 tbsp olive oil – Extra virgin for flavor, regular for roasting. Avocado oil also loves high heat.
Salt & pepper to taste – Flaky sea salt at the end = chef’s kiss.
1 cup cooked quinoa – Insider hack: Cook it in veggie broth for extra oomph! Brown rice or couscous are great subs.
1 can (15 oz) chickpeas, drained & rinsed – Dry ’em well! (Wet chickpeas = sad soggy peas). Lentils or white beans can pinch-hit.
½ tsp smoked paprika + ½ tsp garlic powder – The crispy chickpea dream team. Chipotle powder adds smoky heat!
2 cups mixed greens or baby spinach – Kale’s tougher leaves hold up better if meal-prepping!
1 avocado, sliced (optional) – Because creamy fats make everything better. Skip if you’re anti-avocado (no judgment!).

Tahini Dressing (The Liquid Gold):

¼ cup tahini – Stir the jar first! Gritty tahini = broken dreams. Almond butter works in a pinch.
2 tbsp lemon juice – Fresh squeezed ONLY. Bottled lemon juice? We don’t know her.
1 tbsp maple syrup – Balances bitterness. Honey or agave work too.
2–4 tbsp warm water – Add slowly! Thickness is personal.
Salt to taste – Start with a pinch; tahini can be salty.

Let’s Build Some Bowl Magic 👩‍🍳

Step 1: Fire Up the Oven (400°F/200°C)
While that baby preheats, dice your sweet potato into ½-inch cubes. Why? Uniform pieces = even roasting! Toss ’em with olive oil, salt, and pepper on a parchment-lined sheet. (Parchment = no sticking + easy cleanup!). Roast for 25 mins—flip halfway! You want golden edges and fork-tender centers.

Step 2: Crisp Those Chickpeas (AKA Flavor Bombs)
Drain, rinse, and PAT DRY with paper towels or a kitchen cloth. Seriously—this is the crispy secret! Toss with paprika, garlic powder, and a drizzle of oil. Spread on another sheet (crowding = steaming). Roast 20 mins until they shatter like tiny croutons. Chef’s hack: Add them to the oven when potatoes have 10 mins left!

Step 3: Whip the Tahini Dressing
In a jar or bowl, combine tahini, lemon juice, maple syrup, and 2 tbsp water. Whisk like you mean it! It’ll seize up at first—don’t panic. Keep whisking; it’ll smooth out. Add water 1 tbsp at a time until it ribbons off your spoon. Taste! Need more zing? Add lemon. Too thick? More water. Salt to perfection.

Step 4: Assemble Your Masterpiece
In big bowls (shallow = prettier layering!), start with a quinoa base. Top with roasted sweet potatoes, crispy chickpeas, and greens. Fan avocado slices on top like you’re plating at a bougie café. Drizzle generously with tahini dressing. Pro move: Add extra chickpeas + flaky salt on top for ✨texture✨.

How to Serve It Like a Pro 🍽️

Serve immediately while the roasted bits are warm and the greens are crisp! I love mine with extra lemon wedges for brightness and red pepper flakes for heat. Pair it with iced hibiscus tea on summer days or miso soup when it’s chilly. For gatherings, set up a “bowl bar” with extra toppings: toasted seeds, pickled onions, shredded carrots, or even mango slices! Eat it straight from the bowl with a big spoon—no ceremony needed.

Shake It Up! 5 Delicious Twists

Mediterranean: Swap chickpeas for falafel, add cucumber, olives, and feta. Use tzatziki instead of tahini.
Mexican Fiesta: Black beans instead of chickpeas, corn, cilantro-lime rice, and chipotle ranch. Top with salsa!
Protein Power: Add grilled tofu, shrimp, or shredded chicken. Perfect for gym days.
Fall Harvest: Roast apples with sweet potatoes, use wild rice, and add dried cranberries. Maple-tahini dressing = heaven.
Vegan Creamy Dream: Blend silken tofu into the tahini dressing for extra protein and lush texture.

Wyatt’s Real-Talk Kitchen Notes

This recipe evolved from my infamous “kitchen sink” phase—I once added roasted broccoli stems because zero-waste guilt! 🌎 Now, I keep frozen prepped sweet potatoes and cooked quinoa in the freezer for 15-minute emergency bowls. The dressing? It went through 12 iterations (my friends were tahini’d out). Lesson learned: warm water is KEY. Also, if your chickpeas lose crispness in leftovers? Re-toast ’em in a skillet! Finally, this bowl tastes even better shared. My neighbor Dave, who “doesn’t do rabbit food,” now requests it monthly. Victory!

Your Questions—Answered!

Q: Why are my chickpeas NOT crispy?
A: Three culprits: 1) Didn’t dry them enough (pat like they owe you money!), 2) Overcrowded the pan (spread in a single layer!), 3) Skipped the oil (a light coat conducts heat!). Still soft? Roast 5-10 mins longer!

Q: Can I meal prep this?
A: Absolutely! Store components separately: dressing in a jar, greens undressed, roasted veggies/chickpeas in containers. Assemble day-of. Dressed bowls get soggy after ~4 hours.

Q: My tahini dressing is bitter/thick/chunky—help!
A: Bitterness? Add more maple syrup or lemon. Too thick? Whisk in warm water 1 tsp at a time. Chunky? Your tahini might be separated—stir the jar vigorously first! If it’s still gritty, strain it.

Q: No oven? Can I air-fry?
A: Yes! Air-fry sweet potatoes at 380°F for 15 mins (shake once). Chickpeas at 400°F for 10-12 mins. Work in batches if needed!

Nutritional Spotlight 💡

Final Thoughts

These Macro Veggie Bowls are more than just a pretty plate—they’re your weeknight secret weapon for feeling good without sacrificing flavor. Whether you’re nourishing your body after a long day, impressing friends with your plant-powered prowess, or simply cleaning out your fridge, this recipe delivers every time. It’s customizable, craveable, and packed with textures that keep your fork coming back for more. So the next time you’re staring into your pantry wondering what to cook, remember: a humble sweet potato, some crispy chickpeas, and a dreamy tahini drizzle might just be your next bowl of magic.

Macro Veggie Bowls 🌿