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Sweet potato, chick peas and kale on two white plates, sitting on a wooden cutting board.

Vegan Power Bowl

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


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


  • 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


  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).


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


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

Keywords: vegan power bowl