January is the perfect time to reset with meals that feel both nourishing and satisfying. This Roasted Sweet Potato and Chickpea Power Bowl checks all the boxes—plant-forward, full of flavour, and easy enough for busy weeknights. It’s a simple way to fuel your day while keeping things light and balanced.
What You’ll Need
• 2 large sweet potatoes, cubed
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and black pepper, to taste
• 2 cups baby spinach or arugula
• Tahini or lemon yogurt dressing
How to Make It
1. Preheat your oven to 425°F (220°C).
2. On a baking sheet, toss the sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
3. Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
4. Serve warm over fresh greens and finish with a drizzle of tahini or lemon yogurt dressing.
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