Vegan Power Bowl
User Reviews
4.5
Vegan Power Bowl
Description
This dish starts with roasting chunks of sweet potato and diced red onion tossed with cumin, salt, pepper, and olive oil. Halfway through roasting, kale is added separately with oil and seasoning, allowing it to wilt without overcooking. Meanwhile, chickpeas are seasoned with brown sugar, chili powder, and spices, then pan-fried in olive oil until browned, adding a textured and flavorful protein element.
Alongside, cannellini beans provide a creamy vessel of protein and texture. Apple cider vinegar adds a subtle acidity that brightens the overall bowl. The final combination balances sweet roasted vegetables with spicy, caramelized chickpeas and tender greens for a satisfying vegan meal option.
This power bowl can be served as a filling lunch or dinner, offering varied textures from soft sweet potatoes to crisp-tender kale and browned chickpeas. It’s nutrient-dense and relies on the layering of spices and roasting to build depth of flavor.
Ingredients
- 3 Tablespoons olive oil divided, 2 teaspoons
- 1 lb sweet potato peeled and chopped into chunks
- ¼ cup red onion diced
- ¼ teaspoon cumin
- 3 oz kale curly, chopped, about 1 ¼ cup
- ¾ cup chickpeas drained and rinsed, canned
- ½ Tablespoon brown sugar
- ½ teaspoon chili powder
- ¾ cup cannellini beans drained and rinsed
- 1 Tablespoon apple cider vinegar
- ½ teaspoon black pepper divided, ground
- 1 ¼ teaspoon salt divided, sea salt
Instructions
- Preheat oven to 400° F. Line a baking sheet with foil or parchment.
- Chop sweet potatoes and kale.
- Spread sweet potatoes and onion onto the baking sheet and toss with 1 tablespoon of olive oil, ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon cumin. Spread out in an even layer and roast for 10 minutes. Use a spatula to flip over and push to one side of the tray. Add kale to the empty side of the baking sheet and drizzle with 2 teaspoons olive oil and a pinch of salt and pepper. Roast for 10 minutes more.
- While vegetables are roasting, heat a skillet (we like cast iron) to medium.
- Add the chickpeas to a mixing bowl with the brown sugar, ½ teaspoon chili powder, ¼ teaspoon salt and a pinch of pepper. Use your hands to coat the chickpeas well.
- Add 1 tablespoon olive oil to the hot skillet. When oil starts to shimmer, add seasoned chickpeas and cook, stirring occasionally, until browned (about 8 minutes). Note: Don’t be alarmed if they look like they are burning…they aren’t!
- Into a blender, add beans, 2 tablespoons warm water, 1 Tablespoon apple cider vinegar, 1 Tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper and a pinch of ground cumin if desired. Blend until smooth and creamy. Add more water if necessary for a thinner dressing.
- Divide roasted vegetables between two bowls, top with chickpeas and drizzle with dressing (or serve dressing on the side).
Notes
- This recipe originates from Terra’s Kitchen, ensuring tested ingredient combinations and roasting steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 630kcal | 32% |
| Carbohydrates | 86g | 29% |
| Protein | 16g | 32% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Sodium | 2059mg | 86% |
| Potassium | 1208mg | 26% |
| Fiber | 16g | 64% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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