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Chickpea Sweet Potato Kale Bowl

Chickpea Sweet Potato Kale Bowl

Chickpea Sweet Potato Kale Bowl

Chickpea Sweet Potato Kale Bowl

Ingredients

⁣The Bowl:⁣

⁣1 tbsp extra virgin olive oil, divided⁣

2 small sweet potato, peeled & diced⁣

⁣1 small cauliflower, in florets⁣

⁣1 can chickpeas, drained and rinsed⁣

1 handfuls kale, torn into bite sized pieces ⁣

⁣1 tsp garlic powder⁣

⁣1 tsp smoked paprika⁣

⁣Salt, to taste⁣

⁣300g Israeli couscous⁣

⁣1 tbsp hemp hearts⁣

⁣2 tbsp almonds, toasted & roughly chopped⁣

The Vinaigrette:⁣

⁣1 tbsp tahini⁣

1 small lemon⁣ ⁣juice

⁣1 tsp dijon⁣

1 tsp maple syrup⁣

⁣1 cup avocado oil⁣

⁣1 tbsp fresh dill, chopped⁣

⁣Salt + pepper, to taste⁣

Directions

Preheat oven to 425 degrees. ⁣

⁣⁣

⁣In a small bowl, whisk together vinaigrette ingredients. Set aside. ⁣

⁣⁣

In a baking dish, toss bite sized pieces of sweet potato with 1 tbsp olive oil and salt. Roast for 25 minutes. ⁣

⁣⁣

⁣Remove baking dish from the oven and add cauliflower, chickpeas, remaining olive oil, garlic powder, paprika and a pinch of salt. Stir to combine. Roast for an additional 20 minutes. ⁣

⁣⁣

⁣Add kale and stir in. Roast for an another 5 minutes. ⁣

⁣⁣

⁣For the last 10 minutes while that roasts, cook couscous according to package instructions. Drain. ⁣

⁣⁣

⁣Removing baking tray from the oven. The sweet potato should be cooked, the cauliflower tender and the kale wilted and green. Stir in couscous and 1/2 or your vinaigrette. Adjust seasoning according to your personal preference. ⁣

⁣⁣

⁣Top with almonds and sprinkle with hemp hearts. Drizzle on remaining vinaigrette and enjoy!⁣

https://freerecipenetwork.com/chickpea-sweet-potato-kale-bowl/

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