Kale Sweet Potato Chickpea Bowl Recipe

Sweet potato: Provides a sweet and hearty base for the bowl.

Chickpeas: Adds protein and a crispy texture when cooked.

Kale: A nutrient-dense leafy green that adds freshness.

Olive oil: Used for roasting and cooking to add richness.

Paprika: Adds a smoky flavor to the roasted sweet potatoes.

Cumin: Provides a warm, earthy spice to the dish.

Avocado: Adds creaminess and healthy fats.

Tahini: A sesame seed paste used to make the dressing.

Lemon juice: Adds acidity and brightness to the dressing.

Garlic: Adds a pungent, savory flavor to the dressing.

When roasting sweet potatoes, ensure they are cut into uniform cubes to promote even cooking. Tossing them with olive oil and spices in a large bowl before spreading them on the baking sheet helps to coat each piece thoroughly, resulting in a more flavorful and evenly roasted dish.

• sweet potato - Substitute with butternut squash: Both have a similar sweetness and texture when roasted, making them interchangeable in this recipe.

• chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor, which works well as a substitute for chickpeas.

• kale - Substitute with spinach: Spinach is a tender leafy green that can be used raw or lightly cooked, similar to kale.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good substitute for olive oil.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a slightly smoky flavor, enhancing the dish.

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices in the recipe.

• avocado - Substitute with hummus: Hummus provides a creamy texture and rich flavor, similar to avocado, and adds extra protein.

• tahini - Substitute with almond butter: Almond butter has a similar creamy consistency and nutty flavor, making it a good alternative to tahini.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and brightness, which can enhance the flavors in the dish.

• garlic - Substitute with shallots: Shallots provide a mild, sweet onion flavor that can replace the pungency of garlic.

• Allow the sweet potato cubes and chickpeas to cool completely before storing to prevent condensation, which can make them soggy.
• Store the roasted sweet potatoes and crispy chickpeas in separate airtight containers in the refrigerator. They will keep well for up to 4 days.
• Keep the kale in a separate container. If you’ve already massaged it with olive oil and salt, it should stay fresh for about 3 days in the fridge.
• Store the tahini dressing in a small jar or airtight container. It will keep in the refrigerator for up to a week. Shake or stir well before using.
• To freeze, place the roasted sweet potatoes and crispy chickpeas on a baking sheet in a single layer and freeze until solid. Then transfer them to freezer-safe bags or containers. They can be frozen for up to 3 months.
• When ready to eat, reheat the frozen sweet potatoes and chickpeas in the oven at 350°F (175°C) until warmed through and crispy, about 10-15 minutes.
• Avocado slices should be added fresh when assembling the bowl, as they do not freeze well and can turn brown if stored for too long.
• If you prefer, you can prepare the kale fresh each time you assemble the bowl to ensure it remains crisp and vibrant.
• For meal prep, you can assemble the bowls in advance without the avocado and tahini dressing. Add these components just before serving to maintain the best texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the sweet potato cubes and chickpeas on a baking sheet. Bake for about 10-15 minutes until heated through. Add the kale for the last 5 minutes to warm it slightly. This method helps retain the crispiness of the chickpeas and the roasted flavor of the sweet potatoes.

• Stovetop Method: In a skillet, heat a small amount of olive oil over medium heat. Add the sweet potato cubes and chickpeas, stirring occasionally until warmed through, about 5-7 minutes. Add the kale in the last 2 minutes to soften it slightly. This method is quick and keeps the textures distinct.

• Microwave Method: Place the sweet potato cubes, chickpeas, and kale in a microwave-safe dish. Cover with a damp paper towel to retain moisture. Microwave on high for 2-3 minutes, stirring halfway through. This method is the fastest but may slightly soften the chickpeas.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the sweet potato cubes and chickpeas in the basket and heat for about 5-7 minutes, shaking the basket halfway through. Add the kale for the last 2 minutes to warm it up. This method helps maintain the crispiness of the chickpeas and the roasted texture of the sweet potatoes.

• Steamer Method: If you prefer a softer texture, use a steamer basket. Place the sweet potato cubes and chickpeas in the steamer basket over boiling water. Steam for about 5 minutes until heated through. Add the kale for the last 2 minutes. This method is gentle and preserves the nutrients.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Spread the sweet potato cubes and chickpeas on the tray. Heat for about 10 minutes until warmed through. Add the kale for the last 3 minutes to warm it slightly. This method is convenient for small portions.

• Grill Method: For a smoky flavor, preheat your grill to medium heat. Place the sweet potato cubes and chickpeas on a grill-safe tray. Grill for about 5-7 minutes, stirring occasionally. Add the kale for the last 2 minutes to warm it up. This method adds a unique charred flavor.

• Oven: Used to roast the sweet potato cubes to bring out their natural sweetness and achieve a tender texture.

• Baking sheet: Provides a flat surface for spreading out the sweet potato cubes evenly for roasting.

• Skillet: Used to heat and crisp up the chickpeas, adding a delightful crunch to the bowl.

• Knife: Essential for peeling and cubing the sweet potato, as well as chopping the kale and slicing the avocado.

• Cutting board: Provides a safe and stable surface for chopping and slicing ingredients.

• Mixing bowl: Used to toss the sweet potato cubes with olive oil and spices before roasting.

• Measuring spoons: Ensures accurate measurement of spices, olive oil, tahini, and lemon juice for consistent flavor.

• Whisk: Helps to blend the tahini, lemon juice, garlic, and water into a smooth dressing.

• Spatula: Useful for tossing the sweet potato cubes on the baking sheet and stirring the chickpeas in the skillet.

• Serving bowls: Used to assemble and present the final kale sweet potato chickpea bowls.

Pre-cut vegetables: Chop the sweet potato and kale in advance and store them in the fridge.

Batch cook chickpeas: Cook a large batch of chickpeas and store them for multiple meals.

Pre-make dressing: Whisk the tahini dressing ahead of time and keep it in a sealed container.

Use canned chickpeas: Opt for canned chickpeas to skip the soaking and cooking process.

Roast in bulk: Roast extra sweet potatoes and use them in other dishes throughout the week.