Rainbow Veggie Power Bowls
This Rainbow Veggie Power Bowl is a vibrant, nutrient-packed meal loaded with roasted sweet potatoes, crispy chickpeas, and tender kale, all topped with creamy avocado and a zesty lemon-tahini dressing. It’s the perfect balance of flavor, texture, and nourishment.
Ingredients
- For the Bowl:
- 1 large sweet potato peeled and diced into 1-inch cubes
- 1 can chickpeas 15 oz. chickpeas, rinsed, drained, and patted dry
- 4 oz. kale about 2 large leaves, stems removed and chopped
- 1 ripe avocado sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- For the Lemon Tahini Dressing:
- ¼ cup tahini
- 2 tbsp. lemon juice about 2 tablespoons
- 1 tablespoon maple syrup or agave
- 1 garlic clove minced
- 2-3 tbsp. water to thin the dressing
- Salt to taste
Instructions
- Ingredients
- Roast the Sweet Potatoes and Chickpeas:
- Preheat oven to 425°F (220°C).
- On a baking sheet, toss sweet potatoes and chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Spread evenly and roast for 15 minutes until tender and crispy.
- Prepare the Kale:
- Place chopped kale in a large bowl.
- Add a squeeze of lemon juice and a pinch of salt.
- Massage for about 1 minute until softened.
- Make the Lemon Tahini Dressing:
- In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water.
- Start with 2 tablespoons of water and add more to reach desired consistency.
- Season with salt to taste.
- Assemble the Bowls:
- Divide massaged kale between two bowls.
- Top with roasted sweet potatoes, crispy chickpeas, and sliced avocado.
- Drizzle with Lemon-Tahini Dressing.
- Serve and Enjoy
Notes
Sprinkle with toasted sesame seeds or nuts for extra crunch.
