Easy Chickpea Power Bowl
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.
Servings: 5 bowls
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
Serving: 1bowl | Calories: 410kcal | Carbohydrates: 41g | Protein: 10g | Fat: 24g | Fiber: 8g | Sugar: 13g