Vegan Chickpea Sweet Potato Kale Nourish Bowl

Here’s a delicious and nutritious Vegan Chickpea Sweet Potato Kale Nourish Bowl recipe:


For the Roasted Sweet Potatoes:

  • 2 medium sweet potatoes, peeled and cubed
  • 1-2 tablespoons olive oil
  • 1 teaspoon paprika
  • Salt and pepper, to taste

For the Chickpeas:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste

For the Kale:

  • 4 cups kale, stems removed and chopped
  • 1 tablespoon olive oil
  • 1-2 cloves garlic, minced
  • Juice of 1 lemon
  • Salt and pepper, to taste

For the Tahini Dressing:

  • 1/4 cup tahini
  • 2-3 tablespoons lemon juice
  • 2 tablespoons warm water
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Optional Toppings:

  • Avocado slices
  • Cherry tomatoes, halved
  • Red onion, thinly sliced
  • Toasted sesame seeds
  • Fresh cilantro or parsley, for garnish


1. Roast the Sweet Potatoes:

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, toss the cubed sweet potatoes with olive oil, paprika, salt, and pepper until they are well coated.
  • Spread the sweet potatoes on a baking sheet and roast in the oven for about 25-30 minutes or until they are tender and slightly crispy. Make sure to turn them once or twice during cooking for even browning.

2. Prepare the Chickpeas:

  • In a separate bowl, mix the chickpeas with olive oil, ground cumin, smoked paprika, salt, and pepper.
  • Spread the seasoned chickpeas on a baking sheet and roast in the oven for about 15-20 minutes, or until they are slightly crispy. Stir them once or twice during cooking.

3. Saute the Kale:

  • In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds or until fragrant.
  • Add the chopped kale and lemon juice to the skillet. Sauté for 3-4 minutes or until the kale is wilted and tender. Season with salt and pepper.

4. Make the Tahini Dressing:

  • In a small bowl, whisk together tahini, lemon juice, warm water, minced garlic, salt, and pepper. Adjust the consistency with more warm water if needed.

5. Assemble the Nourish Bowl:

  • In serving bowls, start with a bed of sautéed kale.
  • Add the roasted sweet potatoes, chickpeas, and any optional toppings of your choice (avocado, cherry tomatoes, red onion, sesame seeds, fresh herbs).
  • Drizzle the tahini dressing over the top.

6. Enjoy!

Serve your Chickpea Sweet Potato Kale Nourish Bowl immediately, and enjoy a well-balanced, hearty, and vegan meal packed with flavors and nutrients.

I can provide a general overview of the nutritional values for this Vegan Chickpea Sweet Potato Kale Nourish Bowl. Keep in mind that the specific quantities of ingredients used and any optional toppings can affect the nutritional content. Here’s an approximate breakdown for a typical serving:

Nutritional Values (Approximate) for one serving of the Vegan Chickpea Sweet Potato Kale Nourish Bowl (excluding optional toppings):

  • Calories: 400-450 kcal
  • Protein: 11-13 grams
  • Carbohydrates: 60-65 grams
  • Dietary Fiber: 12-15 grams
  • Sugars: 6-8 grams
  • Fat: 16-18 grams
  • Saturated Fat: 2-3 grams
  • Vitamin A: Approximately 400-500% of the Daily Value (DV)
  • Vitamin C: Approximately 150-200% of the DV
  • Vitamin K: Approximately 600-800% of the DV
  • Iron: Approximately 20-25% of the DV
  • Calcium: Approximately 15-20% of the DV

Please note that these values are approximate and can vary based on the specific quantities and brands of ingredients you use. The nutritional content can also be influenced by optional toppings and variations in portion sizes. This Nourish Bowl is rich in fiber, vitamins, and minerals, making it a healthy and satisfying vegan meal. If you have specific dietary goals or restrictions, it’s advisable to calculate the exact nutritional values using a nutrition calculator or app for precise information.

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