Maple Chili Chickpea Grain Bowls

maple chili roasted chickpea grain bowl with roasted sweet potatoes, arugula, avocado and tahini dressing in a white bowl with another bowl in the background.

These plant based grain bowls topped with crispy maple chili roasted chickpeas and drizzled with a maple tahini dressing are nourishing and delicious. They’re perfect for meal prep! (vegan, gluten-free option)



For the chickpeas:

  • 1 (15 oz) can chickpeas
  • 1 tbsp pure maple syrup from Canada
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt

For the Roasted Sweet Potatoes and Onion:

  • 4 cups cubed sweet potato (about 2 medium)
  • 3 tsp olive oil, divided
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1 red onion, sliced

For the Maple Tahini Dressing:

  • 1 clove garlic, finely grated
  • Juice from 1 lemon
  • 2 tbsp pure maple syrup from Canada
  • 1/4 tsp kosher salt
  • 1/3 cup tahini
  • warm water as needed (3-6 tbsp)

For the Bowls:

  • 2 cups cooked farro (or other whole grain)
  • 3 oz baby arugula
  • 1 small avocado, sliced


  1. Cook farro or other grain according to package directions. 
  2. Heat oven to 400°F. Line two baking sheets with parchment or silicone baking mats. 
  3. Drain and rinse the chickpeas and spread them on a clean towel. Dry them well. 
  4. Place chickpeas in a large bowl with maple syrup, olive oil and spices. Stir to coat well. Spread on one of the baking sheets and roast 25-30 minutes, stirring once halfway through. 
  5. Toss sweet potatoes with olive oil, salt, pepper and paprika. Spread onto the other baking sheet, leaving room for the onion. 
  6. Toss sliced onion in olive oil and spread onto the baking sheet with the sweet potatoes. Roast at 400°F for 25-30 minutes, or until onions are soft and sweet potatoes are crispy. 
  7. Make the dressing. Whisk the lemon juice, maple syrup, salt and tahini in a bowl. Add warm water as needed to thin until you reach a dressing consistency. 
  8. Assemble the bowls. Add ½ cup cooked farro to each bowl with a handful of arugula. Top each with sweet potatoes, roasted onion, chickpeas, and avocado. Drizzle with tahini dressing.


  • Tahini dressing recipe from Minimalist Baker. Store extra dressing in a sealed container in the refrigerator.
  • For more crispy chickpeas, roast up to 40 minutes. 
  • Leftovers can be stored in the refrigerator for up to 4 days.
  • For gluten-free, use your favorite gluten-free grain, such as brown rice or quinoa.
  • If you don’t have smoked paprika, use regular paprika.


Keywords: vegan chickpea grain bowl, maple chili chickpea bowl, grain bowl with chickpeas and sweet potatoes