Healthy Roasted Sweet Potato Kale Bowl
This vibrant bowl features caramelized roasted sweet potatoes, massaged kale, protein-rich chickpeas, and a zesty lemon-tahini dressing. It’s a wholesome meal that’s naturally gluten-free, vegetarian, and Mediterranean-friendly, ideal for lunch or dinner.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Bowl
2 medium sweet potatoes, peeled & cut into 1-inch cubes
1 can (15 oz / 400 g) chickpeas, drained & rinsed
4 cups kale, stems removed & chopped
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
Salt & black pepper, to taste
¼ cup crumbled feta cheese (optional for topping)
2 tbsp pumpkin seeds or sunflower seeds (optional for crunch)
For the Lemon-Tahini Dressing
¼ cup tahini
2 tbsp olive oil
2 tbsp fresh lemon juice
1 clove garlic, minced
1–2 tbsp water, to thin as needed
½ tsp honey or maple syrup (optional for sweetness)
Salt, to taste
Instructions
1. Roast the Sweet Potatoes & Chickpeas
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Toss sweet potatoes and chickpeas with olive oil, paprika, cumin, garlic powder, salt, and pepper.
3. Spread evenly on the baking sheet. Roast for 22–25 minutes, flipping halfway, until potatoes are golden and tender.
2. Massage the Kale
1. Place kale in a large bowl. Drizzle with a tiny bit of olive oil and a pinch of salt.
2. Massage with your hands for 1–2 minutes until the leaves soften and darken.
3. Make the Dressing
1. In a small bowl, whisk together tahini, olive oil, lemon juice, garlic, honey (if using), and salt.
2. Add water gradually until creamy but pourable.
4. Assemble the Bowl
1. Divide kale among 4 bowls.
2. Top with roasted sweet potatoes and chickpeas.
3. Drizzle with lemon-tahini dressing.
4. Sprinkle with feta and seeds, if using
Notes & Tips
Protein Boost: Add grilled chicken, salmon, or tofu for extra protein.
Meal Prep Friendly: Store components separately in the fridge; assemble just before eating.
Extra Flavor: Add roasted red onions or bell peppers for more color and taste.
Make It Vegan: Skip the feta and use maple syrup in the dressing.
❓ Frequently asked questions FAQ
Q: Can I use spinach instead of kale?
A: Yes, but skip the massaging step — spinach is tender enough.
Q: How long does it keep?
A: Up to 3 days in the fridge. Store dressing separately for best results.
Q: Can I roast the potatoes in an air fryer?
A: Absolutely! Cook at 380°F (193°C) for 15–18 minutes, shaking halfway.
Nutrition information
Calories: 340
Protein: 10g
Fat: 16g
Carbs: 42g
Fiber: 9g
Sodium: 420mg