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Looking for a meal prep-friendly healthy meal that you can add to your weeknight dinner rotation? You’re going to love these easy chickpea power bowls! They’re one of my favorite chickpea recipes.
Whenever I’m standing with my fridge open wondering what to make for dinner, I turn to power bowls. (Specifically, these easy chickpea power bowls!) It’s an easy formula for mixing and matching ingredients I have in the kitchen to create a healthy, balanced meal.
To build a healthy bowl meal like these chickpea bowls, you’ll start with a base of greens then pile on roasted veggies, protein, and a flavorful dressing to pull it all together. Every element is super simple to make and can even be meal-prepped in advance.
I also love that these bowls are mix-and-match so everyone can pick their own toppings – perfect for feeding a family where everyone has different preferences.
These bowls are vegetarian and gluten free; you can easily modify them to be nut free, dairy free, and vegan.
Check out even more low calorie meals that fill you up!
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Chickpea Power Bowl Ingredients
Use these simple and fresh ingredients packed with nutritional value to make this delicious chickpea power bowl recipe. Be sure to check out the recipe card for the exact amounts of each ingredient you’ll need.
- Sweet Potato: I love adding roasted sweet potatoes to bowls like this one to make them feel heartier. Plus, they’re a blue zone food!
- Chickpeas: roasting the chickpeas along with the sweet potatoes helps them brown and crisp up a bit – adding another crispy element to these bowls. You can use lentils instead of chickpeas if you’d like, just add at the end rather than roasting them.
- Seasonings (Garlic & Onion Powder, Smoked Paprika): you’ll use just a few simple seasonings for the roasted chickpeas and sweet potatoes. This spice blend is such a classic and I reach for it often when roasting a variety of veggies. Like heat? Add a dash of cayenne.
- Kale: to create a base for these bowls, you’ll add some massaged and chopped kale. I usually reach for lacinato kale (ie. dino kale) but you can use curly kale too. If kale isn’t your thing, use arugula or baby spinach instead.
- Goat cheese: love the creaminess a bit of crumbled goat cheese adds to these bowls. Use a dairy free goat cheese or feta cheese to make these bowls vegan.
- Pepitas: these little seeds add the perfect amount of crunch as well as some healthy fats. You can swap with other nuts or seeds like walnuts, pecans, slivered almonds, or pistachios.
- Dates: adds chewy texture and a lovely pop of sweetness to these bowls. Get medjool dates if you can find them, they have the softest texture.
- Simple Balsamic Dressing: to pull these bowls together, they’re topped with a simple balsamic vinaigrette with olive oil, balsamic vinegar, dijon mustard maple syrup, salt, and pepper. If you aren’t a fan of balsamic, you can swap the vinegar for apple cider vinegar, red wine vinegar, or even some fresh lemon juice.
Variations
Add Chicken or Fish: add more protein to your bowls by topping them with some cooked chicken breast or canned salmon.
Add Different Dried Fruit: instead of dates, add dried cranberries or raisins.
Add a Cooked Grain: these bowls are also delicious with some cooked quinoa, brown rice, or wild rice.
Swap the Dressing: I love the flavor combination of balsamic with the kale, sweet potatoes, and dates in this chickpea bowl. However, you can swap with another favorite dressing, either storebought or homemade.
These bowls would be yummy with this dressing from our wild rice salad or a simple tahini dressing. Or ditch the dressing altogether and add a spoonful of hummus.
How to Make this Chickpea Power Bowl
This healthy power chickpea bowl recipe is simple to put together in a few steps.
Roast the Sweet Potatoes & Chickpeas: Preheat the oven to 400 degrees Fahrenheit.
Add the sweet potatoes and chickpeas to a bowl and toss with the olive oil, garlic powder, onion powder, smoked paprika, salt and pepper. Spread into a single layer on a baking sheet and bake for 20-25 minutes until the potatoes are tender.
Make the Balsamic Dressing: While the potatoes are baking, make the dressing by adding all of the ingredients to a bowl and whisking (or to a mason jar and shaking well) to combine.
Build Your Bowls: Assemble the bowls by dividing the kale, roasted potato/chickpea mixture, pepitas, dates, and goat cheese between bowls. Drizzle with dressing to serve.
Tools You’ll Need
Meal Prep and Storage
Meal Prep: elements of these bowls can be prepped in advance to cut down on cooking time when you’re ready to eat them. They also make a great option for a packed lunch for work or school. The roasted sweet potatoes and dressing can be prepared and stored in the fridge for 3-4 days. You can also pre-chop the kale so that step is out of the way.
Storage: store assembled bowls in the fridge for up to 3-4 days (great for meal prep!). Since the base is kale, it holds up pretty well even when stored with the dressing already added. However, if you want to make sure nothing gets soggy, store the dressing separately.
More Healthy Chickpea Recipes
Chickpeas are a powerful nutrient-packed ingredient. Explore even more healthy recipes that incorporate chickpeas below.
- Crispy Ranch Roasted Chickpeas
- Golden Turmeric Chicken Soup
- Viral Jennifer Aniston Salad
- Healthy Cookie Dough Dip
- Healthier Pasta Salad
- Mediterranean Chopped Salad
Easy Chickpea Power Bowl
Equipment
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
Ingredients
For the Bowls
- 2 medium sweet potatoes, chopped into ¾” cubes (makes about 2 1/2-3 cups
- 1 15-oz can of chickpeas (drained and rinsed)
- 1 1/2 tablespoons olive oil, or avocado oil
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- Few pinches ground black pepper
- 5 cups chopped lacinato kale
- ¼ cup crumbled goat cheese
- ¼ cup pepitas
- ¼ cup chopped dates
For the Dressing
- ⅓ cup olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons dijon mustard
- ½ teaspoon maple syrup
- Pinch of salt and ground pepper, to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the sweet potatoes and chickpeas to a bowl and toss with the olive oil, garlic powder, onion powder, salt and pepper. Spread into a single layer on a baking sheet and bake for 20-25 minutes until the potatoes are tender.
- While the potatoes are baking, make the dressing by adding all of the ingredients to a bowl and whisking (or to a mason jar and shaking well) to combine.
- Assemble the bowls by dividing the kale, roasted potato/crispy chickpea mixture, pepitas, dates, and goat cheese between bowls. Drizzle with dressing to serve.
Nutrition
