Description
This vegan power bowl is packed with high protein, featuring crispy chickpeas, roasted sweet potatoes, kale, and a creamy white bean dressing. A perfect example of high protein vegan bowls for healthy meal prep.
Ingredients
3 tbsp + 2 tsp olive oil, divided
1 lb sweet potato, peeled and chopped
1/4 cup diced red onion
1/4 tsp ground cumin
3 oz chopped curly kale (about 1 1/4 cups)
3/4 cup canned chickpeas, drained and rinsed
1/2 tbsp brown sugar
1/2 tsp chili powder
3/4 cup cannellini beans, drained and rinsed
1 tbsp apple cider vinegar
1/2 tsp ground black pepper, divided
1 1/4 tsp sea salt, divided
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Toss sweet potatoes and onion with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp cumin. Roast for 10 minutes.
3. Push veggies to one side. Add kale with 2 tsp olive oil, a pinch of salt and pepper. Roast 10 more minutes.
4. Mix chickpeas with brown sugar, chili powder, 1/4 tsp salt, and pepper. Sauté in 1 tbsp olive oil until crispy, about 8 minutes.
5. Blend cannellini beans, 2 tbsp water, 1 tbsp apple cider vinegar, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and a pinch of cumin until smooth.
6. Divide roasted veggies and chickpeas between two bowls. Drizzle with dressing or serve it on the side.
Notes
Add roasted Brussels sprouts or quinoa for even more protein.
Dressing can be stored up to 5 days in the fridge.
Bowls taste great warm or cold.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Vegetarian & Vegan Bowls
- Method: Roasting, Sautéing
- Cuisine: American, Plant-Based