Sweet Potato Spinach and Chickpea Bake
Hearty, wholesome, and packed with vibrant flavors, this Sweet Potato Spinach and Chickpea Bake is the ultimate comfort food with a healthy twist. Tender roasted sweet potatoes form the base, coated in warm spices like cumin and paprika, while a fragrant mix of sautéed chickpeas, garlic, and fresh spinach is layered over top. A creamy blend of coconut milk and diced tomatoes ties everything together, and a sprinkle of nutritional yeast adds a cheesy, savory finish—all baked to perfection. Perfect as a plant-based main dish or a filling side, this nutrient-rich casserole is both dairy-free and gluten-free, making it an ideal choice for weeknight dinners or meal preps. Garnish with fresh parsley for a burst of freshness, and let this easy recipe bring bold flavors to your table in under an hour!
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Recipe Information
Ingredients
- 3 large sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 can (15 oz), rinsed and drained chickpeas
- 6 cups, fresh spinach
- 0.5 cup coconut milk
- 1 can (14 oz) diced tomatoes
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons nutritional yeast
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into 1-inch cubes. Place them on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the sweet potatoes in the oven for 20-25 minutes, turning once halfway, until tender and lightly golden. Remove and set aside.
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, remaining 1/2 teaspoon of cumin, and 1/2 teaspoon of paprika to the skillet. Cook for 1 minute until fragrant.
Stir in the chickpeas and cook for 2-3 minutes, allowing them to absorb the flavors. Then add the spinach, a handful at a time, cooking until wilted.
Pour in the canned diced tomatoes (with their juices) and coconut milk. Stir everything together and simmer on low heat for 5 minutes to allow the flavors to blend. Season with the remaining salt and black pepper to taste.
Transfer the roasted sweet potatoes into a large baking dish. Pour the spinach and chickpea mixture over the sweet potatoes, spreading it evenly.
Sprinkle the top with nutritional yeast for a cheesy, nutty flavor.
Bake in the oven at 400°F (200°C) for 15 minutes, until heated through and bubbling slightly at the edges.
Garnish with fresh parsley before serving. Enjoy warm as a main dish or a hearty side!
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 69.1 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3522 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
