Roasted Sweet Potato and Chickpea Kale Bowl
Roasted Sweet Potato and Chickpea Kale Bowl
Ingredients
For the Roasted Vegetables and Beans
- 2 butter beans, cans, 15-ounce each, drained and rinsed
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 sweet potatoes, medium, peeled and diced
- 1 tablespoon smoked paprika
For the Massaged Kale
- 4 cups kale, finely chopped
- 1 lemon, juiced
- 2 teaspoons olive oil
- 1/4 teaspoon salt
For the Creamy Tahini Dressing (Optional)
- 2/3 cup hulled tahini
- 2 lemon, juiced
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- water, as needed, to reach desired consistency
For Serving
- 1/2 red onion, sliced
- 2 tablespoons sesame seeds
- 2 avocado, sliced or diced (optional)
- 1 pomegranate, seeds (optional)
- 1 cucumber, diced (optional)
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
On one prepared baking sheet, combine the diced sweet potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and the smoked paprika. Toss until the sweet potatoes are evenly coated. Spread them in a single layer.
⏱️ 5 min
- 3
On the second prepared baking sheet, combine the drained and rinsed butter beans with the remaining 2 tablespoons of olive oil, garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the beans are evenly coated. Spread them in a single layer.
⏱️ 5 min
- 4
Place both baking sheets in the preheated oven. Position the sweet potatoes on the top rack and the butter beans on the bottom rack. Roast for 35 minutes, or until the sweet potatoes are tender and slightly caramelized, and the beans are golden and slightly crisp. You may stir them halfway through for even cooking.
⏱️ 35 min•🌡️ 400
- 5
While the vegetables and beans are roasting, prepare the massaged kale. In a large bowl, combine the finely chopped kale, juice from 1 lemon, 2 teaspoons of olive oil, and 1/4 teaspoon of salt. Using clean hands, massage the kale vigorously for 2-3 minutes until it softens and becomes more tender.
⏱️ 5 min
- 6
If making the creamy tahini dressing, combine the hulled tahini, juice from 2 lemons, maple syrup, and 1/4 teaspoon of salt in a small bowl. Whisk well, then gradually add water, 1 tablespoon at a time, until the dressing reaches a smooth, creamy, pourable consistency.
⏱️ 5 min
- 7
Once the sweet potatoes and butter beans are ready, remove them from the oven.
- 8
To assemble the bowls, spread a generous amount of the creamy tahini dressing (or your preferred hummus/tahini dip) at the bottom of each serving bowl. Top with the massaged kale, then arrange the roasted sweet potatoes and butter beans over the kale. Garnish with sliced red onion, sesame seeds, and any optional toppings like avocado, pomegranate seeds, or diced cucumber. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Sweet Potato and Chickpea Kale Bowl
Ingredients
For the Roasted Vegetables and Beans
- 2 butter beans, cans, 15-ounce each, drained and rinsed
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 sweet potatoes, medium, peeled and diced
- 1 tablespoon smoked paprika
For the Massaged Kale
- 4 cups kale, finely chopped
- 1 lemon, juiced
- 2 teaspoons olive oil
- 1/4 teaspoon salt
For the Creamy Tahini Dressing (Optional)
- 2/3 cup hulled tahini
- 2 lemon, juiced
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- water, as needed, to reach desired consistency
For Serving
- 1/2 red onion, sliced
- 2 tablespoons sesame seeds
- 2 avocado, sliced or diced (optional)
- 1 pomegranate, seeds (optional)
- 1 cucumber, diced (optional)
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
On one prepared baking sheet, combine the diced sweet potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and the smoked paprika. Toss until the sweet potatoes are evenly coated. Spread them in a single layer.
⏱️ 5 min - 3
On the second prepared baking sheet, combine the drained and rinsed butter beans with the remaining 2 tablespoons of olive oil, garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the beans are evenly coated. Spread them in a single layer.
⏱️ 5 min - 4
Place both baking sheets in the preheated oven. Position the sweet potatoes on the top rack and the butter beans on the bottom rack. Roast for 35 minutes, or until the sweet potatoes are tender and slightly caramelized, and the beans are golden and slightly crisp. You may stir them halfway through for even cooking.
⏱️ 35 min•🌡️ 400 - 5
While the vegetables and beans are roasting, prepare the massaged kale. In a large bowl, combine the finely chopped kale, juice from 1 lemon, 2 teaspoons of olive oil, and 1/4 teaspoon of salt. Using clean hands, massage the kale vigorously for 2-3 minutes until it softens and becomes more tender.
⏱️ 5 min - 6
If making the creamy tahini dressing, combine the hulled tahini, juice from 2 lemons, maple syrup, and 1/4 teaspoon of salt in a small bowl. Whisk well, then gradually add water, 1 tablespoon at a time, until the dressing reaches a smooth, creamy, pourable consistency.
⏱️ 5 min - 7
Once the sweet potatoes and butter beans are ready, remove them from the oven.
- 8
To assemble the bowls, spread a generous amount of the creamy tahini dressing (or your preferred hummus/tahini dip) at the bottom of each serving bowl. Top with the massaged kale, then arrange the roasted sweet potatoes and butter beans over the kale. Garnish with sliced red onion, sesame seeds, and any optional toppings like avocado, pomegranate seeds, or diced cucumber. Serve immediately and enjoy!
⏱️ 5 min