Sweet Potato Kale Bowl (Printer-Friendly)
A nourishing bowl featuring roasted sweet potatoes, spiced chickpeas, wilted kale, and a maple tahini drizzle.
# The Ingredients You'll Need:
→ Vegetables
01 -
2 large sweet potatoes, halved
02 -
1 red onion, sliced into wedges
03 -
3 bunches fresh kale, stems removed and leaves chopped
→ Legumes & Pulses
04 -
2 (15-ounce) cans chickpeas, drained and patted dry
→ Oils & Condiments
05 -
3 tablespoons olive oil, divided
06 -
1/2 cup tahini
07 -
1 tablespoon maple syrup
08 -
2 tablespoons fresh lemon juice
09 -
2 tablespoons hot water
→ Spices & Seasonings
10 -
1 teaspoon salt, divided
11 -
1 teaspoon cumin
12 -
1 teaspoon chili powder
13 -
1 teaspoon garlic powder
14 -
1 teaspoon smoked paprika
15 -
1/4 teaspoon turmeric
16 -
Pinch cayenne pepper (optional)
# Step-by-Step Instructions:
01 -
Preheat oven to 425 °F. Drizzle 2 tablespoons olive oil over sweet potatoes and onion. Arrange on a baking sheet with sweet potatoes skin side down. Bake 10 minutes, flip sweet potatoes, and bake an additional 10 minutes until cooked but firm.
02 -
While roasting, place kale in a large skillet over medium heat. Sprinkle with half teaspoon salt, cover, and cook 5 minutes, stirring frequently until wilted and bright green. Remove from heat and set aside.
03 -
Pour off any liquid from the kale skillet. Add chickpeas, cumin, chili powder, garlic powder, smoked paprika, turmeric, cayenne pepper (if using), and remaining half teaspoon salt. Stir well with remaining 1 tablespoon olive oil and sauté, stirring frequently for 10 to 15 minutes until chickpeas are golden brown.
04 -
In a small bowl, whisk together tahini, maple syrup, and lemon juice. Gradually whisk in hot water until desired consistency is reached.
05 -
Cut roasted sweet potatoes into bite-sized cubes. Combine sweet potatoes, onion, kale, and chickpeas in a serving bowl. Drizzle with tahini dressing and serve immediately.
# Extra Tips:
01 -
For crispier chickpeas, drain and dry thoroughly before cooking. Add toasted nuts, seeds, crumbled feta, or avocado slices as toppings. Components can be prepared ahead and refrigerated up to 4 days; reheat sweet potatoes, kale, and chickpeas at 350 °F for 10 minutes before serving.