Description
A nourishing and vibrant vegan bowl featuring caramelized sweet potatoes, crispy spiced chickpeas, and a creamy lemon-tahini dressing.
Ingredients
2 large sweet potatoes, cubed
1 can (15 oz) chickpeas, rinsed and dried
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
4 cups chopped kale
1 cup cooked quinoa (optional)
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1-2 tablespoons warm water to thin
Salt and pepper to taste
Optional toppings: Avocado, hemp seeds, pickled onions
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on one half of the baking sheet.
Step 3: In the same bowl, toss the dried chickpeas with the remaining olive oil, smoked paprika, cumin, and garlic powder. Spread them on the other half of the baking sheet.
Step 4: Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are crispy.
Step 5: While the vegetables roast, prepare the dressing by whisking together the tahini, lemon juice, maple syrup, and warm water until smooth.
Step 6: Place the kale in a bowl with a drizzle of lemon and olive oil; massage for 2 minutes until softened.
Step 7: Assemble the bowl by layering the kale, quinoa (if using), roasted sweet potatoes, and chickpeas. Drizzle with the tahini dressing and add your favorite toppings.
Notes
Ensure the chickpeas are bone-dry before roasting for maximum crispiness.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Vegetarian & Vegan
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 465 kcal
- Sugar: 9g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
