Sweet Potato Kale Chickpea Bowl (GF + Vegan)
Roasted sweet potatoes, spicy chickpeas, and fresh kale paired with a maple-tahini dressing. This sweet potato kale chickpea bowl is the ultimate gluten free and vegan comfort food.
I know. I know.
On Monday I called out food bloggers for turning all healthy in January, before sliding back into regularly scheduled content.
And here I am, sharing a sweet potato kale chickpea bowl.
That is gluten free and vegan.
But my dinner category tends to run on the healthy side (no fried chicken around here – not that I don’t love some good friend chicken!), so this fits right in.
And you can follow it up with one of those delicious sprinkle sugar cookies from Monday. Balance, friends, balance. Life is all about balance.
So if you need to tip your scales a little bit towards the healthy category, come on over to my house, because I can’t stop making this sweet potato kale chickpea bowl!
It’s basically the perfect winter comfort food. Warm and filling – like eating a hug. (Is that a weird analogy?)
But unlike traditional pasta and cheese-laden comfort food, you don’t feel like groaning afterwards, even if you go back for seconds.
Which you probably will. Because it’s so good.
(It’s so good, in fact, that I made this for a friend the last week of December. Before I had a chance to share my recipe, he texted me a picture of his recreation, because he also can’t get enough.)
How to Make Sweet Potato Kale Chickpea Bowls
So let’s talk about how to make this delicious, nutritious, healthy sweet potato kale chickpea bowl, shall we? It’s suer easy. Roast some sweet potatoes and red onion. Wilt some kale. Sautee some chickpeas in a bunch of delicious spices.
And then make the true star of this dish: a maple tahini dressing, drizzled on top. I have a mild obsession with tahini and put it on all the things – it’s such a perfect earthy, nutty flavor and such a great way to add creaminess to something without cream or yogurt. (Examples of all the things: grilled tahini chicken, flourless chocolate tahini cake, brownies with salted tahini buttercream.)
I add just a little maple syrup to sweeten it up, but if you’re avoiding additional sugars, you can certainly skip the maple syrup. (But if you’re not, add it. It’s so good!)
Sidenote: Soom Tahini is my absolute favorite tahini – it’s woman-owned and it’s local to Philly, too! And also gluten free; if using another brand and concerned about gluten, please double check. (Not a sponsored post, but Amazon link is affiliate.)
If you’re part of a winter CSA in the northeast, you’re probably getting a lot of sweet potatoes and winter kale right now. Eating local, eating in season, and eating healthy? This sweet potato kale chickpea bowl is the ultimate comfort food trifecta.
More Vegan Dinner Recipes:
- Vegan Sweet Potato Peanut Soup
- Coconut Braised Chickpeas and Spinach
- Gnocchi Skillet with Tomatoes and Sausage
- Eggplant Curry
- Thai Peanut Noodle Stir Fry
Recipe adapted from Minimalist Baker As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information: Yield: 4
Amount Per Serving: Calories: 600Total Fat: 31gCarbohydrates: 68gFiber: 18gSugar: 17gProtein: 20g
Recipe adapted from Minimalist Baker
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.