Description
A vibrant and nutrient-dense bowl that perfectly balances earthy roasted sweet potatoes with protein-packed chickpeas and crisp, fresh kale. This satisfying meal is tied together with a zesty lemon-sriracha dressing, making it a perfect plant-based lunch or dinner. It is simple to prepare, visually appealing, and ideal for meal prep, ensuring you have a healthy and delicious option ready at a moment’s notice.
Ingredients
2 cups fresh kale (washed and stems removed)
10 oz sweet potato, diced into small cubes
1 tablespoon avocado oil
15 ounce can chickpeas (rinsed and drained)
1/2 avocado, thinly sliced
1/2 red onion, thinly sliced
1/3 cup plant-based sour cream or plain vegan yogurt
1 1/2 tablespoon sriracha
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon finely ground sea salt
Juice from 1 lemon
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with avocado oil, half of the garlic powder, half of the sea salt, and half of the paprika on a baking sheet.
Roast the sweet potatoes for 20-25 minutes until tender and slightly browned.
In a separate small bowl, toss the rinsed chickpeas with the remaining garlic powder, paprika, salt, and black pepper.
Add the chickpeas to the oven tray during the last 15 minutes of roasting time.
While the vegetables roast, whisk together the plant-based sour cream, sriracha, and lemon juice until smooth.
Massage the kale leaves lightly to soften them and divide into serving bowls.
Top the kale with the roasted sweet potatoes, chickpeas, sliced avocado, and red onion.
Drizzle the creamy sriracha dressing generously over each bowl before serving.
Notes
Store the dressing separately if prepping for lunch boxes to keep the kale crisp. You can substitute sweet potato with butternut squash if desired.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg