Servings
Font
Back
0 from 126 votes

Vegan Power Bowl

This vegan power bowl is loaded with roasted sweet potatoes and kale, spicy chickpeas and a creamy white bean and apple cider vinegar dressing.

Prep Time
10 mins
Cook Time
10 mins
Total Time
38 mins
Servings: 2
Calories: 630 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 3 Tablespoons + 2 teaspoons olive oil divided
  • 1 lb sweet potato peeled and chopped into chunks
  • ¼ cup diced red onion
  • ¼ teaspoon cumin
  • 3 oz chopped curly kale (about 1 ¼ cup)
  • ¾ cup canned chickpeas drained and rinsed
  • ½ Tablespoon brown sugar
  • ½ teaspoon chili powder
  • ¾ cup cannellini beans drained and rinsed
  • 1 Tablespoon apple cider vinegar
  • ½ teaspoon ground pepper divided
  • 1 ¼ teaspoon sea salt divided

Instructions

    Cup of Yum
  1. Preheat oven to 400° F. Line a baking sheet with foil or parchment.
  2. Chop sweet potatoes and kale.
  3. 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.
  4. While vegetables are roasting, heat a skillet (we like cast iron) to medium.
  5. 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.
  6. 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!
  7. 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.
  8. Divide roasted vegetables between two bowls, top with chickpeas and drizzle with dressing (or serve dressing on the side).

Notes

  • Recipe from Terra’s Kitchen.

Nutrition Information

Serving 1bowl Calories 630kcal (32%) Carbohydrates 86g (29%) Protein 16g (32%) Fat 27g (42%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 18g Sodium 2059mg (86%) Potassium 1208mg (35%) Fiber 16g (64%) Sugar 16g (32%)

Nutrition Facts

Serving: 2Serving

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.