If you’re looking for a vibrant, wholesome, and flavor-forward dish that comes together easily, this Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini is exactly what you need.
It’s the perfect blend of sweet, savory, creamy, and crunchy — making it a standout weeknight dinner, meal-prep favorite, or holiday side dish.
With warming spices, caramelized sweet potatoes, crispy chickpeas, creamy feta, and bright pomegranate arils, every bite feels balanced and satisfying.
And the maple-tahini drizzle? It ties everything together with a silky, nutty sweetness that elevates the entire dish.
Why You’ll Love This Recipe
This dish is a beautiful example of how simple, whole ingredients can create something bold and memorable.
Everything roasts on one sheet pan, making cleanup easy, and the presentation alone is impressive enough for entertaining.
It’s naturally gluten-free, like this Easy Gluten-Free Lentil Pasta Recipe, easily adaptable, and packed with protein, fiber, and healthy fats thanks to the chickpeas, tahini, and sweet potatoes.
Even better — it tastes just as good warm as it does at room temperature, which makes it versatile for gatherings, lunches, and make-ahead meals.
Protein, Fiber & Healthy Fats Breakdown
Chickpeas provide plant-based protein and fiber to keep you full. Sweet potatoes offer complex carbs and additional fiber for steady energy.
Tahini brings healthy fats that add creaminess and richness. Feta contributes extra protein and savory flavor.
Together, these ingredients create a well-rounded meal that feels both indulgent and energizing.
Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini
2 pounds sweet potatoes, cut into 1-inch cubes (peeled or unpeeled)
1 – 15 oz can chickpeas, drained and rinsed
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
For The Maple Tahini
3 tablespoons tahini
3 teaspoons pure maple syrup
2 tablespoons water
salt, to taste
Garnishing
1/3 cup crumbled feta cheese
1/3 cup pomegranate arils
3 tablespoons finely chopped fresh parsley
3 tablespoons chopped pistachios
Before you start cooking, consider these recipe tips for your best results
Spread everything out on the pan: This helps the sweet potatoes caramelize and the chickpeas crisp.
Dry the chickpeas well: Excess moisture prevents crisping.
Taste the dressing: Adjust maple syrup or salt to balance sweetness and richness.
Add garnishes last: They keep their texture and brightness when added just before serving.
Preheat your oven to 400 degrees.
Add the sweet potatoes and chickpeas to a large bowl, drizzle with olive oil, and toss to coat.
Season with smoked paprika, garlic powder, cumin, salt, and pepper, tossing until evenly coated.
Spread everything onto a large baking sheet in a single layer.
Place in preheated oven and roast for 30 to 35 minutes, tossing once halfway through, until the sweet potatoes are tender and the chickpeas turn lightly crispy. Taste and adjust salt if needed.
Add the tahini, maple syrup and salt to a small bowl. While whisking, drizzle water (up to 2 tablespoons) until a pourable and creamy consistency is achieved.
If the dressing is too thick (after adding the complete 2 tablespoons) add a splash of water; if too thin, add a bit more tahini.
Transfer the roasted sweet potatoes and chickpeas to a large serving platter. Drizzle with maple tahini.
Add crumbled feta, pomegranate arils, parsley, and pistachios. Serve warm or at room temperature.
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