Description
A grounding and vibrant plant-based bowl that celebrates seasonal bounty. This dish features caramelizing roasted sweet potatoes and butternut squash paired with hearty, nutrient-dense kale and crispy, protein-rich chickpeas. Served with a zesty, creamy tahini-lemon dressing, it provides a perfect balance of earthy sweetness and savory depth. Ideal for a cozy, nourishing meal that leaves you feeling energized and satisfied without any heavy, processed ingredients.
Ingredients
2 medium sweet potatoes, cubed
1 small butternut squash, peeled and cubed
1 can (15 oz) chickpeas, drained and patted dry
3 tablespoons olive oil
1 teaspoon smoked paprika
4 cups curly kale, stems removed and chopped
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Place the sweet potato and squash cubes on a large sheet pan.
Toss the vegetables with 2 tablespoons of olive oil, salt, and pepper.
Roast for 20 minutes, then add the chickpeas to the pan, tossing them with remaining oil and smoked paprika.
Continue roasting for another 15-20 minutes until everything is tender and lightly browned.
While roasting, whisk together tahini, lemon juice, maple syrup, and a splash of water until creamy.
Massage the kale with a little dressing to soften it.
Assemble the bowls by layering the kale, roasted vegetables, and chickpeas.
Drizzle with the remaining dressing and serve warm.
Notes
Add cooked quinoa or brown rice for extra heartiness. You can store leftovers in an airtight container for up to 3 days. If the dressing is too thick, add water one teaspoon at a time until desired consistency is reached.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg