Vegan Kale and Chickpea Power Bowl

Vegan Kale and Chickpea Power Bowl - EATS Park City - OMAD

Vegan Kale and Chickpea Power Bowl

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2 Servings

Serving Size: 1/2 of Recipe

Calories: 585
Fat: 27 grams
Carbohydrates: 80 grams
Protein: 15 grams
Allergens: None


  • 3 Tablespoons + 2 teaspoons olive oil, divided out
  • 1/4 teaspoon cumin
  • 1 lb sweet potato, peeled and chopped into chunks
  • 3 oz chopped kale
  • 1/4 cup diced red onion
  • 3/4 cup canned chickpeas
  • 1/2 Tablespoon brown sugar
  • 1/2 teaspoon chili powder
  • 3/4 cup cannellini beans
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon ground pepper, divided
  • 1 1/4 teaspoon sea salt, divided


  1. Preheat oven to 400° F. Line a baking sheet with foil or parchment paper.
  2. Prep vegetables: Chop sweet potatoes and kale.
  3. Roast vegetables: Spread sweet potatoes and onion onto the baking sheet and toss with 1 tablespoon of olive oil, ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon cumin. Spread out evenly on the pan and roast for 10 minutes. Use a spatula to flip over and push to one side of the tray. Add kale to the empty side of the baking sheet and drizzle with 2 teaspoons olive oil and a pinch of salt and pepper. Roast for 10 more minutes.
  4. While vegetables are roasting, heat a skillet (cast iron is great) to medium.
  5. Season chickpeas: Add the chickpeas to a mixing bowl with the brown sugar, ½ teaspoon chili powder, ¼ teaspoon salt and a pinch of pepper. Use your hands to coat the chickpeas well.
  6. Cook chickpeas: Add 1 tablespoon olive oil to the hot skillet. When oil starts to shimmer, add seasoned chickpeas and cook, stirring occasionally, until browned (about 8 minutes). Note: Don’t be alarmed if they look like they are burning…they aren’t!
  7. Make dressing: Into a blender, add beans, 2 tablespoons warm water, 1 Tablespoon apple cider vinegar, 1 Tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper and a pinch of ground cumin if desired. Blend until smooth and creamy. Add more water if you want or desire a thinner dressing.
  8. To serve: Divide roasted vegetables between two bowls, top with chickpeas and drizzle with dressing (or serve dressing on the side).