4.5 from 126 votes
Vegan Power Bowl
The Vegan Power Bowl combines roasted sweet potatoes and kale with spiced chickpeas and cannellini beans for a hearty plant-based meal. Seasoned with cumin, chili powder, and apple cider vinegar, this bowl offers a balance of roasted vegetable sweetness, smoky and spicy chickpeas, and creamy beans. Olive oil contributes richness, while fresh kale adds a tender leafy green component.
Prep Time
10 mins
Cook Time
28 mins
Total Time
38 mins
Servings:
2
Calories:
630 kcal
Course:
Lunch
Cuisine:
American
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).
Cup of Yum
Notes
- This recipe originates from Terra’s Kitchen, ensuring tested ingredient combinations and roasting steps.
Nutrition Information
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 630
% 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.