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