Everyday kitchen · Easy
Roasted sweet potato & chickpea bowls with lemon yogurt
Golden sweet potato, tender chickpeas and wilted spinach with a cool lemon-yogurt spoonful. Most of the cooking happens in the oven, with a bright, simple sauce to bring the bowls together.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimated from USDA raw edible sweet potato and spinach, drained/rinsed canned chickpeas, regular skim-milk yogurt, peeled lemon, olive oil, salt and generic tap water. Cooked water loss changes weight, not the summed starting-ingredient calculation. All oil is assumed eaten. Missing chickpea sugar and cholesterol use the disclosed USDA drained/rinsed reference; saturated fat uses its saturated-to-total-fat ratio. Brands, rinsing and cooking losses vary. No added sugar is assumed for these plain ingredients, not measured as a laboratory zero.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 498 kcal | 1992 kcal |
| Protein | 19.8 g | 79.4 g |
| Carbs | 80.1 g | 320.2 g |
| Fiber | 16.6 g | 66.5 g |
| Sugars | 20.7 g | 83 g |
| Added sugars | 0 g | 0 g |
| Fat | 12.7 g | 50.6 g |
| Saturated fat | 1.6 g | 6.4 g |
| Sodium | 712 mg | 2849 mg |
| Cholesterol | 2 mg | 6 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) · 800 g in the original batch
USDA food referenceChickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed · 600 g in the original batch
Missing sugar and cholesterol use the USDA SR drained/rinsed chickpea reference. Missing saturated fat uses that reference’s saturated-to-total-fat ratio applied to the primary total fat.
USDA food reference USDA supplementary referenceSpinach, raw · 240 g in the original batch
USDA food referenceYogurt, plain, skim milk · 300 g in the original batch
USDA food referenceLemons, raw, without peel · 60 g in the original batch
USDA food referenceOil, olive, salad or cooking · 30 g in the original batch
USDA food referenceSalt, table · 2 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 40 g in the original batch
Generic USDA tap water reference; local sodium and mineral content varies.
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Oven · Two large rimmed baking sheets · Large skillet with lid · Mixing bowl · Knife · Cutting board · Kitchen scale · Colander · Food thermometer
- 1
Prepare the sweet potatoes
Heat the oven to 425°F / 220°C. Wash hands and clean the preparation area. Rinse the sweet potatoes before peeling and weigh 800 g prepared sweet potato; cut into even 1.5 cm cubes. Toss with 20 g olive oil and 1 g salt. Spread in a single layer on a large rimmed baking sheet, using a second sheet if crowded. Roast for 20 minutes, turning once halfway through.
- 2
Warm and lightly roast the chickpeas
While the sweet potatoes roast, drain, rinse and weigh 600 g canned chickpeas, then pat dry. Toss with 10 g olive oil and 1 g salt on a separate baking sheet. After the sweet potatoes have roasted for 20 minutes, add the chickpeas to the oven. Cook both for another 10–15 minutes, turning the chickpeas once and rotating the sheets if needed. The sweet potatoes should be easy to pierce with a fork and the chickpeas hot and still tender inside; do not roast them into hard crunchy beans. Larger batches need more sheets or separate batches and may take longer. Keep the same oven temperature.
- 3
Stir the lemon yogurt
During the final roasting time, rinse the lemon before peeling. Remove seeds and finely chop 60 g lemon flesh with its juices. Stir it into 300 g plain nonfat yogurt. Keep this sauce refrigerated until serving. It may be pourable rather than thick; no straining is needed.
- 4
Wilt the spinach
During the final few minutes of roasting, put 240 g washed spinach and 40 ml water in a large skillet. Cover and cook over medium heat for 2–4 minutes, stirring once or twice, until the leaves have collapsed and are tender. Uncover briefly if excess liquid remains; keep an eye on the pan so it does not dry out.
- 5
Build the bowls
Divide the roasted sweet potatoes, chickpeas and spinach among the number of portions selected. Add the cold lemon yogurt just before eating. For packed lunches, keep the yogurt in a separate covered container and transport everything cold with ice packs. Cool each serving to a comfortable eating temperature and adapt the texture before offering it to a young child.
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Make it work for you
For kids & different preferences
Whole chickpeas can be a choking hazard. For young children, mash the tender chickpeas and sweet potatoes, chop the spinach finely, and adjust the texture to their development. Do not serve hard roasted chickpeas. Check carefully for lemon seeds. Have children sit upright and supervise them throughout eating, never in a moving car or stroller. Contains milk; this is a general meal, not infant-feeding guidance.
Storage & packed lunches
Refrigerate the cooked components in shallow containers at 40°F / 4°C or colder within 2 hours, or within 1 hour above 90°F / 32°C. Keep the yogurt sauce covered and separate. Use refrigerated leftovers within 3–4 days, or sooner if the yogurt label requires it. For packed lunches, transport cold with ice packs.
Freezing & reheating
For best texture, freeze only the cooked sweet potato, chickpeas and spinach, promptly after cooling, for up to 2 months for best quality. Thaw in the refrigerator. Make the yogurt sauce fresh; freezing can make it separate.
Reheat the cooked components until a food thermometer reads 165°F / 74°C throughout, stirring and checking several spots. Add the refrigerated yogurt sauce afterward; do not warm the whole batch of sauce repeatedly.
If something looks different
If the sweet potatoes are still firm, roast longer and test again with a fork. Crowded pans steam rather than brown; spread the food onto more sheets. If chickpeas begin to harden before the potatoes finish, remove their sheet. Regular yogurt makes a loose sauce; a little separation is normal, so stir it before serving.
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Version 1 · Updated 2026-10-24
Bethany’s Kitchen · /recipes/roasted-sweet-potato-chickpea-bowls · Original instructions and generated food illustration created for this project. Not physically kitchen-tested or human-reviewed.