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!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

Roast the sweet potatoes in the oven for 20-25 minutes, turning once halfway, until tender and lightly golden. Remove and set aside.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Transfer the roasted sweet potatoes into a large baking dish. Pour the spinach and chickpea mixture over the sweet potatoes, spreading it evenly.

Step 9

Sprinkle the top with nutritional yeast for a cheesy, nutty flavor.

Step 10

Bake in the oven at 400°F (200°C) for 15 minutes, until heated through and bubbling slightly at the edges.

Step 11

Garnish with fresh parsley before serving. Enjoy warm as a main dish or a hearty side!

Nutrition Facts

Serving size	(1822.2g)

Amount per serving	% Daily Value*
Calories	1803.4

Total Fat 56.1g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 3354.4mg	0%
Total Carbohydrate 275.1g	0%
Dietary Fiber 64.3g	0%
Total Sugars 69.1g
Protein 62.0g	0%

Vitamin D 0IU	0%
Calcium 690.0mg	0%
Iron 24.2mg	0%
Potassium 3522.4mg	0%

*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.

Source of Calories

Fat: 27.2%

Protein: 13.4%

Carbs: 59.4%