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–+ servings
Roasted sweet potato and kale bowl 1

Roasted Sweet Potato and Kale Bowl

A nutrient-dense meal combining caramelized sweet potatoes and sautéed kale, topped with a creamy tahini dressing for a satisfying and healthy lunch or dinner option. One serving provides over 400% of your daily vitamin A requirements!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch, Main Course
Cuisine Vegan, Vegetarian
Servings 2 bowls
Calories 380 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Large Pan
  • Small Bowl

Ingredients
  

For the roasted sweet potatoes

  • 2 medium sweet potatoes cubed (about 3 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional for heat
  • salt and black pepper to taste

For the kale

  • 1 large bunch kale stems removed and chopped (about 4 cups)
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • salt to taste

For the tahini dressing

  • 3 tablespoons tahini
  • 1 tablespoon maple syrup or honey
  • 2 tablespoons lemon juice
  • 1 small garlic clove minced
  • 3-4 tablespoons water to thin
  • salt to taste

Optional toppings

  • 1/2 cup cooked quinoa or brown rice
  • 1/4 cup roasted chickpeas
  • 1/4 cup pomegranate seeds
  • 1/4 cup sliced avocado
  • 2 tablespoons pumpkin seeds
  • fresh herbs cilantro or parsley

Instructions
 

  • Preheat your oven to 425°F (220°C). Wash and cube your sweet potatoes into roughly 3/4-inch pieces, ensuring they're uniform in size for even cooking.
  • In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, cumin, garlic powder, optional cayenne, salt, and pepper until well coated.
  • Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, turning halfway through, until the edges are crispy and centers are tender.
  • While the sweet potatoes roast, wash your kale thoroughly and tear the leaves away from the tough stems. Chop into bite-sized pieces.
  • In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
  • Add the kale to the pan with a pinch of salt. Stir frequently until the kale begins to wilt, about 3-4 minutes. Finish with a squeeze of fresh lemon juice.
  • In a small bowl, whisk together tahini, maple syrup, lemon juice, and garlic. Gradually add water until you reach your desired consistency. Season with salt to taste.
  • Assemble your bowls by starting with a base of cooked grain if using, then arrange the roasted sweet potatoes and sautéed kale. Drizzle with tahini dressing and add your chosen toppings.

Notes

- For meal prep, store all components separately and assemble just before eating for optimal texture.
- This bowl is naturally vegan, gluten-free, and can be made nut-free by ensuring your tahini is processed in a nut-free facility.
- Add more protein with roasted chickpeas, tofu, tempeh, or for non-vegans, a poached egg or grilled chicken.
- The cayenne pepper is optional - adjust according to your spice preference.
- Butternut squash works beautifully in place of sweet potatoes, and spinach can substitute for kale.

Nutrition

Calories: 380kcalCarbohydrates: 42gProtein: 9gFat: 22gFiber: 7gSugar: 12gVitamin A: 430IUVitamin C: 170mgCalcium: 10mgIron: 15mg
Keyword Sweet Potato, Kale, Tahini, Buddha Bowl, Meal Prep, Healthy, Plant-Based
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