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In recent years, power bowls have emerged as a staple in the healthy eating landscape, gaining popularity among health enthusiasts and food lovers alike. These nourishing bowls combine a variety of nutrient-dense ingredients, often featuring a base of grains or greens topped with proteins, vegetables, and flavorful dressings. The Sweet Potato Chickpea Power Bowl exemplifies this trend, offering a vibrant and satisfying meal that can be easily prepared at home. Not only is this dish visually appealing, but it also packs a nutritional punch, making it an ideal choice for anyone looking to enhance their diet with wholesome ingredients.

Sweet Potato Chickpea Power Bowl

Looking to boost your meals with vibrant flavors and nutrition? Try the Sweet Potato Chickpea Power Bowl! This easy recipe combines roasted sweet potatoes and chickpeas, both packed with essential vitamins and protein, for a satisfying and colorful dish. Perfect for meal prep, it's customizable with your favorite greens, healthy fats, and spices. Whether you're a busy professional or a health enthusiast, this power bowl is a delicious way to enjoy wholesome ingredients any day of the week.
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) chickpeas, rinsed and drained

3 tablespoons olive oil, divided

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

4 cups kale, stems removed and chopped

1 avocado, sliced

1 cup cherry tomatoes, halved

1/4 cup tahini

2 tablespoons lemon juice

2 tablespoons water

1 tablespoon maple syrup (optional)

Sesame seeds, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Sweet Potatoes and Chickpeas:

      - In a large mixing bowl, toss the cubed sweet potatoes and chickpeas with 2 tablespoons of olive oil, smoked paprika, ground cumin, salt, and pepper.

        - Spread them out in a single layer on a baking sheet lined with parchment paper.

          - Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and chickpeas are slightly crispy.

            Sauté the Kale:

              - While the sweet potatoes and chickpeas are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

                - Add the chopped kale and sauté for about 5-7 minutes, until wilted and tender. Season with a pinch of salt and pepper.

                  Prepare the Tahini Dressing:

                    - In a small bowl, whisk together the tahini, lemon juice, water, and maple syrup (if using) until smooth. Adjust the consistency with more water if needed; it should be pourable but thick.

                      Assemble the Power Bowl:

                        - Once roasted, remove the sweet potatoes and chickpeas from the oven. In four bowls, layer the sautéed kale, followed by the sweet potatoes, chickpeas, sliced avocado, and cherry tomatoes.

                          Drizzle and Garnish:

                            - Drizzle each bowl generously with tahini dressing and sprinkle with sesame seeds for an extra crunch.

                              Serve & Enjoy: Serve immediately, or pack in a meal prep container for a delicious lunch on the go!

                                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings