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Sweet Potato Power Bowls

Vegan power bowls with quinoa, sweet potatoes, chickpeas, and a tahini dressing. Named power bowls because they are a complete source of protein.


Sweet Potatoes and Red Onion

  • 2 sweet potatoes scrubbed and diced
  • 1 teaspoon olive oil
  • 1/2 teaspoon chili powder
  • 1 red onion quartered
  • 1/2 teaspoon salt


  • 1 1/2 cups quinoa
  • 3 cups water
  • Pinch of Salt

Kale and Chickpeas

  • 1 teaspoon olive oil
  • 1 clove garlic minced
  • 1 bunch kale stemmed and chiffonade
  • Pinch of salt
  • 1/4 cup water
  • 1 can chickpeas drained and rinsed
  • 1/2 lemon juiced


  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/2 cup water plus more to thin as needed
  • 1 tablespoon maple syrup
  • 1/4 cup tahini
  • 1 clove garlic
  • Pinch of sea salt and pepper


  • 1/4 cup pecans chopped


For the sweet potatoes and red onion

  1. Preheat oven to 400F and line a large baking sheet with parchment paper.
  2. Toss sweet potatoes with 1 teaspoon olive oil, chili powder and 1?2 teaspoon salt. Arrange on large rimmed baking sheet, add the red onion, and roast for 40 minutes, tossing once halfway through.

For the Quinoa

  1. Cook the quinoa according to package directions.

For the kale and chickpeas

  1. In a large pan over medium-low heat, heat 1 teaspoon of olive oil, add the minded garlic and sauté until golden, about 1 minute.
  2. Add the kale and salt, and 1/4 cup water. Cook, stirring often with tongs, until the kale is tender, about 15 minutes.
  3. Stir in the chickpeas and sauté for 5 minutes. Remove from the heat and toss with lemon juice.

For the dressing

  1. Combine the ingredients in a high-speed blender and process until smooth.

To assemble

  1. Divide the quinoa, onions, kale, and chickpeas among 4 bowls. Top with the shaved cabbage, pecans and dressing.

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