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A vegan power bowl drizzled with creamy white bean dressing. A gold fork rests in the bowl.
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4.47 from 39 votes

Vegan Power Bowl

This vegan power bowl is loaded with roasted sweet potatoes and kale, spicy chickpeas and a creamy white bean and apple cider vinegar dressing.
Prep Time10 minutes
Cook Time28 minutes
Total Time38 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: vegan power bowl
Servings: 2


  • 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.
    Chopping kale and sweet potatoes. A bowl of chopped red onion is nearby.
  • 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.
    A parchment lined sheet pan. One half contains the chopped sweet potatoes and red onion, the other half contains the chopped kale. Olive oil is being poured overtop of the kale.
  • While vegetables are roasting, heat a skillet (we like cast iron) to medium.
    A cast iron skillet with various spices laid around it as well as a bowl of 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.
    Two hands are coating chickpeas in a bowl with brown sugar, chili powder, salt and pepper.
  • 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!
    Seasoned chickpeas sautéing in a cast iron skillet.
  • 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.
    A high powered blender containing cannellini beans, water, apple cider vinegar, olive oil, salt, pepper and cumin.
  • Divide roasted vegetables between two bowls, top with chickpeas and drizzle with dressing (or serve dressing on the side).
    All the ingredients to build a vegan protein bowl displayed together. A sheet pan with roasted sweet potatoes, red onion and kale, a cast iron skilled with sautéed chick peas and a mason jar filled with creamy homemade white bean dressing.


  • Recipe from Terra’s Kitchen.


Serving: 1bowl | Calories: 630kcal | Carbohydrates: 86g | Protein: 16g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 2059mg | Potassium: 1208mg | Fiber: 16g | Sugar: 16g