Packed with a million different flavors and plenty of health benefits, this power bowl is a must for your meal plan! Warm kale, roasted veggies, tangy tahini dressing, and crunchy chickpeas are a few of the things that make this meal so amazing!
Kale and Sweet Potato Power Bowl
3 Sweet Potatoes, peeled and cubed
1 Red Onion, sliced
1 Cup frozen broccoli, or fresh
1 large bunch Kale
1 can Chickpeas, drained and rinsed
1 cup Lentils
3 small Radishes, sliced into rounds
1 Head of Garlic
2 Lemons
1/3 cup Tahini
1 TSP Maple Syrup
Olive oil, balsamic vinegar, salt, pepper, seasonings (I used garlic powder, herbs de provonce)
Preheat oven to 400. Cook lentils according to package – this is usually simmering 1 cup lentils with 2 cups boiling water.
Place chickpeas on a baking sheet and toss with olive oil and seasonings. Bake for 18-20 minutes. Spread cubed sweet potatoes, onions, and garlic cloves (still in skin, reserve 1-2 cloves) on a baking sheet and drizzle with olive oil, balsamic vinegar, salt, pepper, and seasonings (I used herbs de provonce here). Bake for about 10 minutes, then add broccoli, flip veggies, and bake another 10 minutes.
Meanwhile, wash and dry kale. Rip leaves off the stem into small, bite sized pices, discarding the stem. Toss with olive oil, a splash of balsamic vinegar, and salt. Bake on a sheet for about 5 minutes.
Make dressing. Add tahini, 1-2 cloves minced garlic, juice from half a lemon (more if you’d like!), 2 TBSP olive oil, maple syrup, 1 TBSP balsamic vinegar, and 3-4TBSP hot water (to thin). Mix and store in fridge,
Plate kale on a plate/bowl and top with lentils, vegetables, and chickpeas together and serve with a cut lemon and radishes to garnish. Drizzle dressing. Enjoy!
You are going to love this meal! It is filling and great for you, what’s more to love?! This meal serves great the next day for lunch, or even as meal prep. Let me know below if you try this recipe!
Foodie & Co. 