Vegan Power Bowl
Published Jan 19, 2022, Updated Jul 24, 2023
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This vegan power bowl is loaded with roasted sweet potatoes, kale, spicy chickpeas and topped with a creamy white bean and apple cider vinegar dressing. Vegan + Gluten-free.
I love bowl recipes. If there’s a bowl on the menu at a restaurant, there’s a good chance I’m getting it! I love that they are typically packed with vegetables and amazing flavor. I don’t think I’ve ever had a bad “bowl” but this has got to be one of my all time faves!
Why You’ll Love This Recipe
- The kale and sweet potatoes are roasted on the same pan to save on time and clean up. #winwin Plus, the kale gets crispy, almost like kale chips. I love the texture this adds to the bowl!
- The dressing is made from white beans and apple cider vinegar so it’s super creamy with a subtle flavor. Once blended, you’d never guess that there are white beans in the sauce.
- The chickpeas are sautéed with a little brown sugar, chili powder, salt and pepper. It gives them a marvelous semi-crunchy texture and a sweet and spicy flavor.
Here’s What You Need
- sweet potato – when shopping for sweet potatoes, look for firm, unwrinkled skins. There’s no need to peel your sweet potato for this recipe, just make sure to scrub your potato well and then cut into cubes.
- curly kale – any type of kale will work here but I like using curly kale!
- red onion – adds a ton of savory flavor to this dish! You’ll roast the onion and sweet potato together.
- chickpeas – after draining and rinsing your canned chickpeas, you’ll coat with a little brown sugar, chili powder, salt and pepper. Then you’ll sauté them in a hot skillet for a delicious crunchy texture.
- cannellini beans – these beans are actually part of the dressing! After draining and rinsing, you’ll blend the beans with a few other ingredients to make the creamiest dressing ever.
- apple cider vinegar – part of the dressing. When shopping for ACV, look for a brand that’s unpasteurized with the “mother” included. This is where all the nutrients are. I personally recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best.
- olive oil – for roasting the vegetables and for the dressing. Avocado oil would work as well.
- brown sugar – adds a little sweetness to the chickpeas. You could also use coconut sugar.
- cumin – roast the sweet potatoes with a little cumin for added flavor depth.
- chili powder – add a hint of spice to the chickpeas for a savory-sweet flavor combination!
- salt and pepper – to season the vegetables and bring all of the ingredients together.
How to Make Vegan Power Bowls
There are a few steps to this recipe. Let’s start with the vegetables! Start by chopping the sweet potatoes, onion and kale. Spread the sweet potatoes and onion onto a baking sheet and toss with olive oil, salt, pepper and cumin. Spread out on an even layer and roast at 400ºF for 10 minutes. After 10 minutes, flip the potatoes and move them to one side of the tray. Add the kale to the other side and drizzle with olive, salt and pepper. Roast for another 10 minutes or until the potatoes are cooked.
While the veggies roast, it’s time to focus on the chickpeas. Start by draining and rinsing the chickpeas and then coat with brown sugar, chili powder, salt and pepper in a mixing bowl. Use your hands to mix and make sure the chickpeas are well coated. Add olive oil to a large skillet over medium heat. When the oil starts to shimmer, add the seasoned chickpeas and cook, stirring occasionally, until browned. If they look like they’re browning, they aren’t! It’s the spices!
The last step is to make the dressing. Add the drained and rinsed cannellini beans, water, apple cider vinegar, olive oil, salt and pepper. Blend until smooth and creamy. If you prefer a thinner dressing, you can add more water.
It’s assembly time! Divide the roasted vegetables between two bowls, top with the chickpeas and drizzle with dressing. Enjoy!
Variations & Tips
The best thing about bowl meals is that they are completely customizable! I love this recipe as is but if you want to switch it up, here are some ideas:
- Add grains – if you feel like you need grains to make your meal more filling, feel free to add them in as a base! I would recommend brown rice, quinoa or farro for this recipe.
- Swap vegetables – want to use different vegetables or add in more? Go for it! Any vegetable that roasts well (carrots, beets, brussels sprouts, etc.) would all be delicious.
- Add protein – add more protein if you’d like by adding in tofu or tempeh if you want to keep this vegan. If you don’t need this recipe to be vegan my apple cider vinegar chicken would be delicious.
- Swap dressing – I’m completely hooked on this creamy dressing but if you have another one on hand, that will work! If you’re looking for different dressing recipes, my garlic tahini dressing or nutritional yeast dressing would both be delicious!
How to Meal Prep This Vegan Power Bowl
This recipe is great for meal prep! Here’s what I would do:
- Roast the sweet potatoes and kale and store in an airtight container.
- Sauté the chickpeas until crispy and allow to cool before storing in an airtight container.
- Blend the dressing and store in a mason jar or airtight container.
When you’re ready to enjoy this meal, I would reheat the potatoes and kale in a toaster oven or conventional oven. Assemble the bowls and drizzle with dressing!
More Bowl Recipes You Might Enjoy
- Egg Roll in a Bowl
- Greens and Grains Bowl
- Falafel Bowls
- Vegan Burrito Bowl
- Maple Mustard Tempeh Meal Prep Bowls
- Pesto Salmon Bowl
- Acai Bowl
- Roasted Harvest Bowls
- Asian Noodle Bowl (for Meal Prep)
- Buddha Bowl
- Poke Bowl
- Mashed Avocado Bowl
- Coconut Curry SunButter Noodle Bowl
- Mediterranean Quinoa Bowl
- Mother Earth Bowl (Flower Child Copycat)
- Salmon Burrito Bowl
Be sure to check out all the vegan recipes here on EBF!
Vegan Power Bowl
- 3 Tablespoons + 2 teaspoons olive oil, divided
- 1 lb sweet potato, peeled and chopped into chunks
- ¼ cup diced red onion
- ¼ teaspoon cumin
- 3 oz chopped curly kale (about 1 ¼ cup)
- ¾ cup canned chickpeas, drained and rinsed
- ½ Tablespoon brown sugar
- ½ teaspoon chili powder
- ¾ cup cannellini beans, drained and rinsed
- 1 Tablespoon apple cider vinegar
- ½ teaspoon ground pepper, divided
- 1 ¼ teaspoon sea salt, divided
- Preheat oven to 400° F. Line a baking sheet with foil or parchment.
- Chop sweet potatoes and kale.
- Spread sweet potatoes and onion onto the baking sheet and toss with 1 tablespoon of olive oil, ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon cumin. Spread out in an even layer and roast for 10 minutes. Use a spatula to flip over and push to one side of the tray. Add kale to the empty side of the baking sheet and drizzle with 2 teaspoons olive oil and a pinch of salt and pepper. Roast for 10 minutes more.
- While vegetables are roasting, heat a skillet (we like cast iron) to medium.
- Add the chickpeas to a mixing bowl with the brown sugar, ½ teaspoon chili powder, ¼ teaspoon salt and a pinch of pepper. Use your hands to coat the chickpeas well.
- Add 1 tablespoon olive oil to the hot skillet. When oil starts to shimmer, add seasoned chickpeas and cook, stirring occasionally, until browned (about 8 minutes). Note: Don’t be alarmed if they look like they are burning…they aren’t!
- Into a blender, add beans, 2 tablespoons warm water, 1 Tablespoon apple cider vinegar, 1 Tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper and a pinch of ground cumin if desired. Blend until smooth and creamy. Add more water if necessary for a thinner dressing.
- Divide roasted vegetables between two bowls, top with chickpeas and drizzle with dressing (or serve dressing on the side).
- Recipe from Terra’s Kitchen.
Nutrition information is automatically calculated, so should only be used as an approximation.