Description
A hearty and healthy plant-based bowl featuring roasted sweet potatoes, seasoned chickpeas, massaged kale, and a creamy tahini lemon dressing, great for meal prep or easy dinners.
Ingredients
2 medium sweet potatoes, diced
1 can chickpeas, rinsed
1 tsp smoked paprika
1 tsp cumin
Salt and pepper to taste
2 tbsp olive oil
1 bunch kale, chopped
1 cup cooked quinoa or brown rice
1/4 cup tahini
Juice of 1 lemon
1 clove garlic, minced
2 tbsp water
Optional: pumpkin seeds, pickled onions, sliced radish
Instructions
Preheat oven to 400°F. Toss sweet potatoes and chickpeas with oil and spices. Roast for 25 minutes, flipping halfway.
Massage kale with a pinch of salt and set aside.
Cook quinoa or brown rice according to package instructions.
Mix tahini, lemon juice, garlic, and water in a small bowl to make dressing.
Assemble bowl: start with grains, top with kale, sweet potatoes, chickpeas, optional toppings. Drizzle with tahini sauce.
Notes
Store ingredients separately for best freshness during meal prep.
Double the recipe for a full week’s lunch plan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Roasted
- Cuisine: American
Nutrition
- Calories: 380
- Fat: 17g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
Keywords: healthy bowl, vegan meal prep, sweet potato chickpea kale bowl