Pin I started making breakfast bowls on weeknights when I realized mornings didn't have to be toast or nothing. This one happened by accident when I had leftover roasted sweet potatoes and a can of chickpeas I'd been meaning to use. I tossed them together with whatever greens were in the crisper, and suddenly breakfast felt like something I actually looked forward to. Now it's my Sunday ritual: roast a sheet pan of vegetables and legumes, and the week ahead feels a little more manageable.
The first time I served this to a friend who swore she hated healthy breakfasts, she went quiet for a solid minute, then asked for the recipe. She'd been stuck in a cereal rut and didn't realize how satisfying a bowl of real food could be in the morning. We ended up eating these together most Saturdays that winter, experimenting with different dressings and toppings. It became less about the food and more about starting the day intentionally, without rushing.
Ingredients
- Mixed greens (spinach, arugula, or kale): Use whatever greens you have on hand, the heartier ones like kale hold up better under warm toppings and won't wilt immediately.
- Cucumber: Adds a cool, crisp contrast to the roasted elements, and I like slicing it thin so it blends into every forkful.
- Cherry tomatoes: Halving them releases their sweetness, and they burst with juice when you bite into them alongside the creamy tahini.
- Avocado: Slice it just before serving so it stays green and creamy, it's the buttery element that ties everything together.
- Sweet potato: Dice it small and uniform so the pieces roast evenly and get those caramelized edges.
- Carrot: Shredding it adds a pop of color and a slight crunch that balances the softer roasted vegetables.
- Chickpeas: Pat them really dry before roasting or they'll steam instead of crisp, and that crispy texture is what makes them addictive.
- Olive oil: Divided between the sweet potatoes and chickpeas, it helps everything roast golden and prevents sticking.
- Smoked paprika: This gives the chickpeas a subtle smoky depth that makes them taste almost bacon-like.
- Ground cumin: Earthy and warm, it pairs perfectly with the sweetness of the roasted potato.
- Tahini: The base of the dressing, it's nutty and rich and turns silky when you whisk in lemon and water.
- Lemon juice: Brightens the tahini and keeps the dressing from feeling too heavy.
- Maple syrup: Just a tablespoon balances the bitterness of tahini and adds a hint of sweetness.
- Garlic: One small clove is enough, minced fine so it distributes evenly and doesn't overpower.
Instructions
- Get the oven ready:
- Preheat your oven to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup is easy. This high heat is key for getting crispy chickpeas and caramelized sweet potatoes.
- Season the sweet potatoes:
- Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper, then spread them on half of the baking sheet in a single layer. Give them space so they roast instead of steam.
- Prep the chickpeas:
- Pat the chickpeas completely dry with a paper towel, then toss them with the remaining olive oil, smoked paprika, cumin, salt, and pepper. Spread them on the other half of the baking sheet.
- Roast until golden:
- Slide the sheet into the oven and roast for 25 to 30 minutes, stirring everything halfway through so it cooks evenly. The sweet potatoes should be fork-tender and the chickpeas should be golden and crunchy.
- Make the tahini dressing:
- While everything roasts, whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt in a small bowl. Add water one tablespoon at a time until the dressing is smooth and pourable, it should coat the back of a spoon.
- Build the bowls:
- Divide the mixed greens between two bowls, then arrange the roasted sweet potatoes, crispy chickpeas, cucumber slices, cherry tomatoes, shredded carrot, and avocado on top. Don't just dump it all in, make it look like something you'd order at a cafe.
- Finish and serve:
- Drizzle the tahini dressing generously over each bowl and serve immediately while the roasted vegetables are still warm. The contrast between warm and cool is part of what makes this so satisfying.
Pin One morning I made this for my sister who was going through a stressful work phase and barely eating real meals. She sat at my kitchen counter, ate the entire bowl without looking at her phone once, and said it was the first time all week she'd felt like herself. That's when I realized these bowls aren't just about nutrition or convenience, they're about creating a moment of calm before the day pulls you in every direction.
Make It Your Own
This bowl is endlessly adaptable depending on what's in your fridge or what you're craving. I've swapped sweet potatoes for roasted butternut squash in the fall, added soft-boiled eggs when I need extra protein, and even stirred in leftover quinoa to make it more filling. Sometimes I skip the tahini dressing entirely and use a lemon-olive oil vinaigrette if I want something lighter. The base formula works with almost anything: greens, a roasted starch, a crispy legume, fresh vegetables, and a creamy dressing.
Storing and Reheating
If you're meal prepping, store the roasted sweet potatoes and chickpeas in separate airtight containers in the fridge for up to four days. Keep the greens, fresh vegetables, and dressing separate too, then assemble each bowl fresh when you're ready to eat. The chickpeas will lose some crunch in the fridge, but you can recrisp them in a hot skillet for a minute or two. I don't recommend assembling the full bowl ahead of time because the greens get soggy and the avocado browns.
Serving Suggestions
These bowls are substantial enough to eat on their own, but they pair beautifully with a glass of freshly squeezed orange juice or a cup of green tea. If you want to make it even more filling, serve it with a slice of toasted sourdough or a small handful of roasted nuts on the side. I've also served these at brunch gatherings by setting out all the components in separate bowls and letting everyone build their own, it turns breakfast into something interactive and fun.
- Sprinkle toasted sesame seeds or sunflower seeds on top for extra crunch and visual appeal.
- Add a dollop of hummus or a scoop of sauerkraut if you want more flavor complexity.
- If you're not strictly vegan, crumbled feta or a poached egg makes this feel even more indulgent.
Pin This bowl has become my answer to mornings when I want something nourishing but don't want to think too hard. It's proof that breakfast can be colorful, satisfying, and entirely yours.
Recipe FAQ
- → Can I prepare the roasted components in advance?
Yes, you can roast the sweet potatoes and chickpeas up to 3 days ahead. Store them in separate airtight containers in the refrigerator and reheat briefly before assembling your bowl.
- → What vegetables work best as substitutions?
Butternut squash, regular potatoes, or roasted bell peppers make excellent substitutes for sweet potatoes. You can also add shredded red cabbage, sliced radishes, or steamed broccoli for extra variety.
- → How do I store leftovers?
Store components separately in airtight containers. Keep the dressing in a small jar and add fresh when serving. The roasted vegetables and chickpeas will keep for 3-4 days refrigerated.
- → Can I make this bowl higher in protein?
Add soft-boiled eggs, grilled tofu, or leftover roasted chicken. You can also increase the chickpeas to 1.5 cups or incorporate hemp seeds and nutritional yeast into the tahini dressing.
- → What if my tahini dressing is too thick?
Simply add warm water one tablespoon at a time, whisking continuously until you reach your desired consistency. The dressing should be pourable but still coat the back of a spoon.
- → Is this suitable for gluten-free diets?
Naturally gluten-free and nut-free, this bowl works well for many dietary restrictions. Always check your tahini label for cross-contamination warnings if you have severe allergies.