Vegan Kale Bowl (Printable Version)

Nutrient-rich kale, roasted veggies, chickpeas, and creamy tahini bring vibrant flavors and texture.

# What You'll Need:

→ Vegetables

01 - 7 oz kale, stems removed and chopped
02 - 1 medium sweet potato, peeled and diced (about 9 oz)
03 - 1 red bell pepper, sliced
04 - 1 small red onion, sliced

→ Legumes

05 - 1 can (15 oz) chickpeas, drained and rinsed

→ Grains

06 - 2 cups cooked quinoa (about 1 cup uncooked)

→ Dressing

07 - 3 tbsp tahini
08 - 2 tbsp lemon juice
09 - 2 tbsp water (plus more to thin if needed)
10 - 1 tbsp maple syrup
11 - 1 clove garlic, minced
12 - 1/2 tsp ground cumin
13 - Salt and pepper, to taste

→ Toppings (optional)

14 - 2 tbsp pumpkin seeds
15 - 2 tbsp chopped fresh parsley

# How To Make:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Spread the diced sweet potato, bell pepper, and red onion on the tray. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
04 - While vegetables roast, massage the chopped kale with a pinch of salt for 2-3 minutes until it softens and darkens in color.
05 - Toss the chickpeas with olive oil, salt, pepper, and cumin. Spread on a second baking tray.
06 - Roast chickpeas for 15-20 minutes until crispy and golden.
07 - Whisk together tahini, lemon juice, water, maple syrup, minced garlic, cumin, salt, and pepper until smooth. Add more water to reach desired consistency.
08 - Divide cooked quinoa among four bowls. Top with massaged kale, roasted vegetables, and crispy chickpeas. Drizzle with tahini dressing.
09 - Sprinkle with pumpkin seeds and fresh parsley if desired. Serve immediately while chickpeas remain crispy.

# Expert Advice:

01 -
  • Meal prep friendly and actually gets better as the flavors meld together
  • That moment when the crispy chickpeas meet the creamy dressing is pure magic
  • You can customize it based on whatever's in your fridge or on sale
02 -
  • Dont overcrowd the baking sheets or the vegetables will steam instead of roast
  • The kale massage might seem unnecessary but it completely changes the texture
  • Let the roasted vegetables cool slightly so they dont wilt the kale
03 -
  • Double the roasted vegetables and chickpeas for even more meals throughout the week
  • Add a pinch of red pepper flakes to the dressing if you like some heat

Go Back