Winter Chickpea Power Bowls
A hearty and nutritious bowl perfect for winter, combining roasted sweet potatoes, chickpeas, and fresh kale topped with cranberries and pepitas.
Ingredients
Vegetables
- 2.5-3 cups chopped sweet potatoes (3/4” cubes)
- 1 can 15-ounce can chickpeas (drained and rinsed)
- 2 teaspoons avocado oil
- 1 teaspoon cumin
- 0.5 teaspoon cinnamon
- 0.5 teaspoon allspice
- 0.5 teaspoon salt
Greens
- 4 cups chopped kale
- 1-2 teaspoons olive oil
Toppings
- 2 Tablespoons pepitas
- 2 Tablespoons dried cranberries
- 2 teaspoons apple cider vinegar
- 3 Tablespoons olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon maple syrup
- pinch to taste salt and pepper
Instructions
- Preheat oven to 350°F (175°C).
- Toss sweet potatoes and chickpeas with oil and seasonings; roast for 15 minutes, stir, then bake 10 more minutes.
- Massage kale with olive oil and divide into 4 bowls.
- Whisk dressing ingredients until combined.
- Divide roasted sweet potatoes and chickpeas into bowls, top with cranberries and pepitas, then drizzle with dressing.
Notes
Feel free to customize toppings or add your favorite greens for extra flavor.