Roasted Sweet Potato + Kale Bowl

A classic, everyday bowl packed with flavor, fresh ingredients, and nutrition. Made with massaged kale, sauteed spicy chickpeas, savory roasted potatoes, tomatoes, pomegranate seeds, and a drizzle of lemon-tahini dressing, this is a great bowl to eat when you’re in the mood for something simple and delicious.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 Bowls


Roasted Sweet Potatoes

  • 2 sweet potatoes, peeled and cubed
  • 1 tbsp avocado oil
  • sea salt and black pepper, to taste

Spicy Chickpeas

  • 1 can chickpeas, rinsed
  • 1 tbsp avocado oil
  • 1/4 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika powder (or more, to taste)
  • sea salt and black pepper, to taste

Additional Bowl Ingredients

  • 4 cups kale, washed and chopped
  • 1 tsp extra-virgin olive oil
  • 1/2 cup cherry tomatoes
  • 1/4 cup pomegranate seeds

Lemon-Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tbsp extra-virgin olive oil
  • 1 lemon, juiced
  • 1/2 tsp maple syrup
  • 1/4 tsp sea salt (adjust to taste)
  • dash cayenne pepper


  1. Preheat oven to 425F. In a bowl, combine the cubed sweet potatoes, 1 tbsp 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. 

  2. 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.

  3. 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.

  4. Massage the kale. In a bowl, add the kale and drizzle with olive oil. With your hands, slowly massage the oil into the kale for about 3 minutes. Season with salt, if desired.

  5. 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.