4 from 2 votes
vegan power bowl
Vegan Power Bowl with Sweet Potato and Kale + Terra’s Kitchen Review
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Super hearty and healthy vegan power bowls made with roasted sweet potatoes, kale, red onions, charred chickpeas and topped with a creamy cannellini bean dressing. Gluten-Free too.
Course: Dinner
Cuisine: American, Healthy, Vegan
Servings: 2
Calories: 580 kcal
Author: Vicky
Ingredients
  • 3 tablespoons olive oil divided
  • 1/2 teaspoon cumin
  • 14.5 ounces sweet potato spears
  • 3 ounces curly kale
  • 2 ounces red onions
  • 6 ounces canned chickpeas
  • .2 ounces brown sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 6 ounces canned cannellini beans
  • .5 ounces apple cider vinegar
Instructions
  1. Preheat oven to 400 degrees F.
  2. Chop sweet potatoes into cubes and roughly chop kale.
  3. In a large bowl toss sweet potatoes and red onions with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cumin. Place on a baking sheet in a single layer and cook for 10 minutes.
  4. In the same bowl toss the kale with 1/2 tablespoon olive oil, and a pinch of salt. Place on a baking sheet and cook for 10 minutes, in the oven with the sweet potatoes.
  5. Heat a cast iron pan over medium heat. In a bowl combine chickpeas, with brown sugar, crushed red pepper flakes, salt and pepper to taste. Mix.
  6. Add 1 tablespoon olive oil to cast iron pan. Cook chickpeas over medium-high heat for 8 minutes, stirring occasionally.
  7. To make the dressing in the blender combine cannellini beans, 2 tablespoons warm water, apple cider vinegar, 1 tablespoon olive oil, salt, pepper and cumin to taste. Blend until smooth.
  8. Serve bowls with sweet potatoes, red onions, kale, chickpeas and topped with cannellini bean dressing.