Vegan Power Bowl

sweet potatoes, kale, onion, spicy chickpeas, cannellini bean dressing

1707 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 591 | Category: Gluten-Free, Pescatarian, Vegetarian | Excellent Source of: Fiber, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Iron


  • - Baking Sheet
  • - Blender
  • - Cast Iron Skillet or Other Heavy Skillet
  • - Chef's Knife
  • - Foil
  • - Measuring Spoons
  • - Mixing Bowl
  • - Spatula

What You Need:

  • - Coarsely Ground Black Pepper
  • - Cumin (optional)
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Apple Cider Vinegar
  • - Brown Sugar
  • - Cannellini Beans
  • - Chickpeas
  • - Chili Powder
  • - Kale
  • - Red Onion
  • - Sweet Potato Spears

Wine Pairings by @grapefriend

The floral and white peach notes of a Viognier are excellent with warm spices like the cumin in this recipe.

Beer Pairings

We love the power of an American Pale Ale with this bowl.

TK Table Talk:

Where’s the most unusual place you have eaten a meal?

What To Do:

1. Preheat oven to 400° F. Line a baking sheet with foil.

Vegan Power Bowl - Step 1

2. Prep Vegetables: Chop sweet potatoes and kale.

Vegan Power Bowl - Step 2

3. Roast Vegetables: Spread sweet potatoes, and onion onto the baking sheet and toss with 1 tablespoon of olive oil, ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon cumin (optional). Spread out in an even layer and roast for 10 minutes. Use a spatula to flip over and push to one side of the tray. Add kale to the empty side of the baking sheet and drizzle with 2 teaspoons olive oil and a pinch of salt and pepper. Roast for 10 minutes.

4. While vegetables are roasting, heat a skillet (we like cast iron) to medium.

5. Season Chickpeas: Add the chickpeas to a mixing bowl with the brown sugar, ½ teaspoon chili powder (save the rest for another use), ¼ teaspoon salt and a pinch of pepper. Use your hands to coat the chickpeas well.

Vegan Power Bowl - Step 3

6. Cook Chickpeas: Add 1 tablespoon olive oil to the hot skillet. When oil starts to shimmer, add seasoned chickpeas and cook, stirring occasionally, until browned (about 8 minutes). Note: Don’t be alarmed if they look like they are burning…they aren’t!

Vegan Power Bowl - Step 4

7. Make dressing: Into a blender, add beans, 2 tablespoons warm water, apple cider vinegar, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper and a pinch of ground cumin if desired. Blend until smooth and creamy. Add more water if necessary for a thinner dressing.

To Serve: Divide roasted vegetables between two bowls, top with chickpeas and drizzle with dressing (or serve dressing on the side).

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.