Chickpeas are tossed with a blend of spices and then sauteed until crispy, adding vegan protein to these power bowls of kale and roasted veggies. The best easy, cheap, and healthy lunch or dinner!
Spiced Chickpea Power Bowls
To make 4 bowls, you will need:
- 1 bag shredded kale (I used a cruciferous veggies mix from Trader Joe's)
- 3 cups of broccoli florets
- 2 sweet potatoes, halved (longways)
- 1 red onion, quartered
- 1 can chickpeas, drained, rinsed and patted dry
- 1/2 t black pepper
- 1/2 t onion powder
- 1/2 t turmeric
- 1 t cumin
- 1/4 t red chili pepper
- Olive oil, for drizzling
- Balsamic glaze, for dressing
Begin by preheating your oven to 400F and lining a baking sheet with aluminum foil. Arrange your halved sweet potatoes and quartered red onion in one corner of the baking sheet, then drizzle in olive oil. Bake for 15 minutes, then remove the pan from the oven. Flip the sweet potatoes and add the broccoli, then return the pan to the oven for another 10-15 minutes, until the sweet potatoes are fork tender.
While the vegetables are roasting, prepare your spiced chickpeas. In a small bowl, toss your rinsed and drained chickpeas with the spices. Heat a nonstick skillet over medium heat and add the chickpeas. Cook, stirring frequently, until they begin to get crispy and are very fragrant. Transfer to a bowl.
To assemble the power bowls, add a bed of shredded kale to a bowl. Dice up one sweet potato half, and add this on top with one red onion quarter and approximately 1/4 of the roasted broccoli and chickpeas. Dress with balsamic glaze and any other dressing you wish to use, then serve!
The picture of health. Except for those 478329 drinks I had this weekend... but hey, it was my birthday! There are worse things I could do?