This roasted sweet potato and kale bowl is a classic, everyday bowl packed with flavor, fresh ingredients, and nutrition. Made with massaged kale, sauteed spicy chickpeas, savory roasted potatoes, cherry tomatoes, pomegranate seeds, and a drizzle of lemon-tahini dressing. This is a great bowl to enjoy when you're in the mood for something simple, delicious, and cozy.
I've been making this bowl for well over a year now and have shared it on my Instagram feed in various forms. The response is always the same from my readers -- you all seem to love the combination (I don't blame you, it's one of my favorites)! I decided it was about time to add it to the good old blog.
So, on that note, I present to you one of my favorite and easiest bowls - the roasted sweet potato and kale bowl with a lemon-tahini dressing (which is oh so delicious and always a crowd-pleaser).
How to get more Excited about Cooking
Before we get into the bowl details, I want to share a quick story. Real talk -- when I first started cooking for myself, it was really challenging. Actually, that's probably an understatement. Let's just say I would do anything and everything to avoid the kitchen. Give me laundry, the vacuum, or even a dirty sink of dishes (oh I used to love doing the dishes). I would pretty much do anything to avoid getting my hands dirty in the kitchen. But after living with chronic illness for most of my adult life, I knew it was time for a change and my health was worth being open to a new way of living.
Bowl Ingredients
- Kale
- Sweet Potatoes
- Tomatoes
- Pomegranates
- Tahini
More Buddha bowl recipes
- Vegan Power Bowl with Lemon Tahini Dressing
- Roasted Vegetable Buddha Bowl
- Crispy Sweet Potato Black Bean Bowl
Other sweet potato recipes
- Sweet Potato and Kale Soup
- Vegan Sweet Potato Casserole
- Vegan Mashed Sweet Potatoes
- Sweet Potato Pancakes
- Sweet Potato Soup
I hope you love this Buddha bowl recipes as much as I do! Sign up for email updates to receive new recipes delivered to your inbox or check out my new cookbook Plant Power Bowls.
Ingredients
Roasted Sweet Potatoes
- 2 sweet potatoes, peeled and cubed
- 1 tablespoon avocado oil
- sea salt and black pepper, to taste
Spicy Chickpeas
- 1 can chickpeas, rinsed
- 1 tablespoon avocado oil
- ¼ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon paprika powder, or more, to taste
- sea salt and black pepper, to taste
Additional Bowl Ingredients
- 4 cups kale, washed and chopped
- ½ cup cherry tomatoes
- ¼ cup pomegranate seeds
Lemon-Tahini Dressing
- ¼ cup tahini
- ¼ cup water
- 2 tablespoon extra-virgin olive oil
- 1 lemon, juiced
- ½ teaspoon maple syrup
- ¼ teaspoon sea salt, to taste
- dash cayenne pepper
Instructions
- Preheat oven to 425F. In a bowl, combine the cubed sweet potatoes, 1 tablespoon of oil, salt, and pepper. Toss until the potatoes are well coated in oil. On a baking sheet, lay the sweet potatoes on a single layer. Bake for 30 minutes, flipping halfway.
- Prepare the chickpeas. In a medium pan, warm the oil on medium heat. Add the chickpeas, ground cumin, ground turmeric, paprika powder, sea salt, and pepper. Toss until the chickpeas are well coated. Cook for about 10 minutes and set aside.
- Make the tahini dressing. In a bowl, combine the tahini, extra-virgin olive oil, water, lemon juice, sea salt, maple syrup and cayenne pepper. Using a whisk or spoon, stir the ingredients until you have a smooth and creamy mixture. Feel free to add more water if until you get to the desired consistency.
- Massage the kale. In a bowl, add the kale. With your hands, slowly massage the oil into the kale for about 3 minutes. Season with salt, if desired.
- Assemble the bowls. Divide the kale, chickpeas, sweet potatoes, tomatoes, pomegranate seeds between the two bowls. Drizzle with the lemon-tahini dressing. Serve with additional dressing.
Caitlyn says
I’m making this tomorrow! I love the combination of ingredients. And I love what you wrote about focusing on the benefits. Such a great idea. Thanks for sharing your gift with the world.
Sapana Chandra says
Thank you, Caitlyn, means a lot to me! I hope you enjoyed the recipe!
Tricia says
Love the message of your post. People are always surprised when I tell them my age and ask me what I put on my skin to which I answer "It' not what you put on your skin, it's what you put in your mouth. Got to try your recipe!
Sapana Chandra says
Thank you, Tricia! Absolutely, skincare only takes our skin so far. It's what we put in our body that really makes a long-lasting difference. Let me know what you think of the recipe!
Taimy says
I am new to kale but I read somewhere that it's not a good idea to eat it raw. Any thoughts about this? Also, do you cook the chickpeas on the stove or oven?
Thanks!!!
🙂
Sapana Chandra says
Hi Taimy, welcome to the world of kale! I love eating raw kale, however, I always massage it with olive oil or a little avocado to make it much easier to digest - it transforms the kale from being bitter + tough to silky + sweeter. However, I also love sauteeing it on the stove for a few minutes when I'm craving something warmer. Sauteed kale would work great with this recipe!