This vegan power bowl is loaded with roasted sweet potatoes and kale, spicy chickpeas and a creamy white bean and apple cider vinegar dressing. Vegan + Gluten-free

This recipe was inspired by Terra’s Kitchen, a meal delivery service that I used to use all the time. The business has since closed, but this recipe is still one of my favorites!

This vegan power bowl is loaded with roasted sweet potatoes and kale, spicy chickpeas and a creamy white bean dressing.

Alright, so let’s talk about this vegan power bowl! I was immediately drawn to it when placing my order because it reminded me of my kale and sweet potato brown rice bowls. For me anything with roasted sweet potatoes and kale = LOVE.

This vegan power bowl is loaded with roasted sweet potatoes and kale, spicy chickpeas and a creamy white bean dressing.

The bowls are definitely similar ingredient-wise, but the flavor, cooking preparations and dressing make vegan power bowl super unique. With this bowl I learned that white beans make such a creamy and delicious sauce and that browning chickpeas in a skillet with brown sugar makes them crazy good.

Roasted Sweet Potatoes and Kale

Fun facts about this recipe:

  • The kale and sweet potatoes are roasted on the same pan to save on time and clean up. Plus, the kale gets crispy, almost like kale chips.
  • 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.
  • You can turn the recipe into a meal prep bowl. See how I did it here.

This vegan power bowl is loaded with roasted sweet potatoes and kale, spicy chickpeas and a creamy white bean dressing.

I hope you enjoy this vegan power bowl as much as we do. I’ve had some of the white bean dressing left over every time I’ve made this. I recommend saving the leftover dressing in the fridge and using it over a salad or another roasted vegetable dish.

More Bowl Recipes You Might Enjoy:

If you try this vegan power bowl, please be sure to leave a comment and star rating below letting me know how it turns out! Your feedback is super helpful for the EBF team and other EBF readers.

Print

Vegan Power Bowl


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 2
  • Diet: Vegan

Description

This vegan power bowl is loaded with roasted sweet potatoes and kale, spicy chickpeas and a creamy white bean and apple cider vinegar dressing.


Ingredients

  • 3 Tablespoons + 2 teaspoons olive oil, divided
  • 1/4 teaspoon cumin
  • 1 lb sweet potato, peeled and chopped into chunks
  • 3 oz chopped curly kale
  • 1/4 cup diced red onion
  • 3/4 cup canned chickpeas
  • 1/2 Tablespoon brown sugar
  • 1/2 teaspoon chili powder
  • 3/4 cup cannellini beans
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon ground pepper, divided
  • 1 1/4 teaspoon sea salt, divided

Instructions

  1. Preheat oven to 400° F. Line a baking sheet with foil or parchment.
  2. Prep Vegetables: Chop sweet potatoes and kale.
  3. Roast Vegetables: 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.
  4. While vegetables are roasting, heat a skillet (we like cast iron) to medium.
  5. Season Chickpeas: 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.
  6. Cook Chickpeas: 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!
  7. Make dressing: 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.
  8. To Serve: Divide roasted vegetables between two bowls, top with chickpeas and drizzle with dressing (or serve dressing on the side).

Notes

  • Recipe from Terra’s Kitchen.
  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 585
  • Sugar: 15g
  • Fat: 27g
  • Carbohydrates: 80g
  • Fiber: 19g
  • Protein: 14g

Keywords: vegan power bowl

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    22 comments
  1. Delicious! Was easy to make, and came out better than I was expecting. Thanks for this recipe, will be a weekly staple for sure 🙂

  2. Just made this the other night and it was DELICIOUS!! One of the best vegan meals I’ve had. Meat-eating husband loved it too 🙂 Next time I’ll have to make more batches to save for leftovers!

  3. This recipe looks great!

    How much vinegar should be used? It just says “1 apple cider vinegar” Is that teaspoon or tablespoon?

    Thanks!

    • Hi Christina! I feel like I know you as well… maybe we met a conference way back in the day? Did you have a different blog name previously? And what is the new foodie comment pod?

  4. This looks wonderful…I am a huge sweet potato and kale fan. Do you have any suggestions on how to make it more While 30 dressing wise as beans are out (as are chick peas)? Enjoy Telum

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