Recipe

How to Make a Protein-Packed Vegan Sweet Potato, Kale, and Chickpea Bowl

By Megan Prendergast at University of Texas

There’s nothing more satisfying that a bowl packed with flavor, especially when it’s healthy AF. This sweet potato, kale and chickpea bowl is full of nutrients and is guaranteed to fill you up.

Sweet Potato, Kale and Roasted Chickpea Bowl

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Servings: 2
  • Easy
Ingredients
  • 2 partially roasted sweet potatoes, sliced lengthwise
  • 1/4 wedge red onion, sliced in half
  • 1 cup broccoli
  • 3 handfuls kale
  • 3-5 tablespoon olive oil
  • 1 15 oz can chickpeas
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 clove garlic, minced
  • Salt, to taste
  • Pepper, to taste

Photo by Megan Prendergast

Step 1

On a baking sheet, assemble partially roasted sweet potatoes and drizzle with one tablespoon olive oil. Bake for 5 minutes.

#SpoonTip: If you haven’t pre-roasted the sweet potatoes using this recipe, roast the sweet potatoes for an additional 20 minutes.

Step 2

Remove baking sheet from the oven and add broccoli and onion wedges. Drizzle with one tablespoon olive oil. Bake for 10 minutes.

Step 3

While vegetables are roasting, prepare roasted chickpeas. Drain and rinse chickpeas. In a bowl, combine one tablespoon olive oil, cumin, chili powder, salt and pepper.

Photo by Megan Prendegast

Step 4

In a frying pan, heat one tablespoon olive oil over medium heat. Add chickpeas and cook until slightly crispy, about 10 minutes. Transfer to paper towel.

Photo by Megan Prendergast

Step 5

Remove baking sheet from the oven and add kale. Bake for a final 4-5 minutes.

Photo by Megan Prendergast

Step 6

Assemble bowls and enjoy.

Photo by Megan Prendergast

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