This Kale Sweet Potato Chickpea Bowl is a vibrant and nutritious meal that combines roasted sweet potatoes, crispy chickpeas, and fresh kale. Topped with creamy avocado slices and a tangy tahini dressing, it's a perfect blend of flavors and textures. Ideal for a healthy lunch or dinner, this bowl is both satisfying and delicious.
Some ingredients in this recipe might not be staples in every household. Tahini, a paste made from sesame seeds, and kale, a leafy green vegetable, might require a trip to the supermarket. Ensure you also have sweet potatoes and chickpeas on hand, as these form the base of the dish.
Ingredients For Kale Sweet Potato Chickpea Bowl
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
- 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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Kale Sweet Potato Chickpea Bowl Recipe
Ingredients
Main Ingredients
- 1 large sweet potato peeled and cubed
- 1 can chickpeas drained and rinsed
- 2 cups kale chopped
- 2 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 avocado sliced
- ¼ cup tahini
- 2 tablespoon lemon juice
- 1 clove garlic minced
- Water as needed
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with 1 tablespoon olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add chickpeas and cook until crispy, about 10 minutes.
- Massage kale with a little olive oil and a pinch of salt until softened.
- For the dressing, whisk together tahini, lemon juice, garlic, and water until smooth.
- Assemble bowls with roasted sweet potatoes, crispy chickpeas, kale, and avocado slices. Drizzle with tahini dressing.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Dish
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