Save A vibrant, nourishing bowl featuring caramelized sweet potatoes, crispy chickpeas, and tender kale, all tossed with a zesty tahini dressing. Perfect for a healthy lunch or light dinner.
This recipe quickly became a favorite for weeknight dinners and meal prep because of its simplicity and bold flavors.
Ingredients
- Sweet Potatoes: 2 large, peeled and cut into 1-inch cubes
- Kale: 1 large bunch, stems removed and chopped
- Red Onion: 1, sliced
- Chickpeas: 1 (15 oz/425 g) can, drained and rinsed
- Olive Oil: 3 tbsp, divided
- Smoked Paprika: 1 tsp
- Ground Cumin: 1/2 tsp
- Garlic Powder: 1/2 tsp
- Salt and Pepper: to taste
- Tahini: 1/4 cup
- Lemon Juice: 2 tbsp (about 1 lemon)
- Maple Syrup or Honey: 1 tbsp
- Water: 2 tbsp (more as needed for consistency)
- Optional Toppings: 2 tbsp toasted pumpkin seeds, 1/4 cup crumbled feta cheese (omit for vegan)
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss Vegetables:
- In a large bowl, toss sweet potato cubes and red onion with 1.5 tbsp olive oil, smoked paprika, cumin, garlic powder, salt and pepper. Spread in a single layer on half of the baking sheet.
- Prepare Chickpeas:
- Toss chickpeas with 1/2 tbsp olive oil, a pinch of salt, and pepper. Spread on the other half of the baking sheet.
- Roast:
- Roast for 25 30 minutes, stirring halfway, until sweet potatoes are tender and browned, and chickpeas are crisp.
- Massage Kale:
- Meanwhile, massage chopped kale with remaining 1 tbsp olive oil and a pinch of salt for 1 2 minutes until softened.
- Make Dressing:
- For the dressing, whisk together tahini, lemon juice, maple syrup or honey, water, and salt until smooth and pourable. Add more water as needed.
- Serve:
- Divide massaged kale among four bowls. Top with roasted sweet potatoes, chickpeas, and red onion. Drizzle with tahini dressing. Garnish with pumpkin seeds and feta if using.
Save This dish always brings the family together around the table, enjoyed by vegetarians and meat-eaters alike.
Notes
For extra protein, add grilled chicken or tofu. Swap kale for baby spinach or mixed greens if preferred. For a spicy kick, add a pinch of cayenne to the chickpeas before roasting. To make vegan, omit feta or use a plant-based alternative.
Required Tools
Large baking sheet, mixing bowls, whisk, chefs knife, cutting board
Nutritional Information
Calories: 390, Total Fat: 17 g, Carbohydrates: 49 g, Protein: 10 g per serving
Save This flavorful bowl is perfect for meal prep and tastes even better the next day.
Recipe FAQs
- → Can I substitute kale with another green?
Yes, baby spinach or mixed greens work well as alternatives, offering a softer texture and subtle flavors.
- → How do I make the chickpeas extra crispy?
Ensure chickpeas are well drained and patted dry before tossing with oil and spices, then roast at high heat stirring halfway through.
- → Is there a way to adjust the tahini dressing consistency?
Add water gradually to the dressing while whisking until it reaches your desired smooth and pourable texture.
- → Can I prepare parts of this bowl ahead of time?
Yes, sweet potatoes and chickpeas can be roasted in advance and the dressing prepared ahead; kale is best massaged and assembled just before serving.
- → How can I add more protein to this bowl?
Consider adding grilled chicken, tofu, or extra chickpeas to boost the protein content.