These Winter Spiced Chickpea Power Bowls are simple and easy to make, but so full of flavor! This has been one of my top go-to healthy dinner recipes for winter for YEARS and it's still one of my favorites today. They come together in just 35 minutes and are so nourishing! Made with roasted sweet potatoes and chickpeas tossed in a hearty spice blend and served over massaged kale with pepitas and cranberries, every bite of these vegan power bowls is SO good!

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 Bowls

Calories: 371 kcal

Ingredients

Bowls

• ▢ 2 1/2-3 cups chopped sweet potatoes (3/4” cubes)
• ▢ 1 15-ounce can chickpeas (drained and rinsed)
• ▢ 2 teaspoons avocado oil
• ▢ 1 teaspoon cumin
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/2 teaspoon allspice
• ▢ 1/2 teaspoon salt
• ▢ 4 cups chopped kale
• ▢ 1-2 teaspoons olive oil
• ▢ 2 Tablespoons pepitas
• ▢ 2 Tablespoons dried cranberries

Dressing

• ▢ 2 teaspoons apple cider vinegar
• ▢ 3 Tablespoons olive oil
• ▢ 1 Tablespoon Dijon mustard
• ▢ 1 Tablespoon maple syrup
• ▢ pinch of salt and pepper

Instructions

• Preheat the oven to 350 degrees F.

• Add the sweet potatoes and chickpeas to a baking sheet. Drizzle with the oil and sprinkle on the seasonings. Rub the oil and seasonings into the chickpeas and sweet potatoes.

• Bake for 15 minutes, stir, then bake for 10 minutes more.

• Meanwhile, massage the kale with the oil and divide it between 4 Bowls.

• In a small bowl, combine the dressing ingredients and whisk until fully combined.

• Once the sweet potatoes and chickpeas are done, divide them between the four bowls, top with the cranberries and pepitas, and drizzle on the dressing.

• Serve and enjoy!

Notes

This recipe makes 3 hearty bowls or 4 smaller bowls!

Nutrition

Serving: 1 Bowl | Calories: 371 kcal | Carbohydrates: 44 g | Protein: 9 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 12 g | Trans Fat: 0.003 g | Sodium: 706 mg | Potassium: 592 mg | Fiber: 9 g | Sugar: 12 g | Vitamin A: 13920 IU | Vitamin C: 22 mg | Calcium: 138 mg | Iron: 3 mg

Comments

1. Kellyn says:

   What a nutrient filled, delicious, easy meal! The dressing was FANTASTIC and I loved how healthy and easy this recipe is. We don’t have kale in the country where I live, so I resorted to lettuce, and it still turned out perfectly. I added sliced grilled chicken to the top for a protein boost and can’t wait to make it again. It has cozy fall flavors, but I will absolutely make it year round. Another winner!

2. Katie says:

   I made these a few nights ago, and they were unbelievably delish! The combination of flavors, between the cranberries, the warm spices, and the dressing, was so unexpected and sophisticated. We grilled some chicken breasts and sliced them to go on top for extra protein, but it was equally yummy without the chicken. Thanks so much for this recipe—it has earned a sure spot on our dinner rotation for fall and winter!

3. Sarah @ Accidentally Crunchy says:

   This looks so yummy! I love the addition of the cranberries and pumpkin seeds!