Sweet Potato and Roasted Chickpea Bowl

Plant-based proteins make for a easy however hearty meal loaded with fiber and heart-healthy monounsaturated fat. Candy potatoes function a comforting base for this flavor-packed bowl, laced with rosemary and tangy balsamic vinegar. Roasting chickpeas makes them crunchy and irresistible — the proper topper for a colourful bowl of goodness.

Lively time: 20 minutes | Whole time: 35 minutes

Candy Potato and Roasted Chickpea Bowl

Components

• 1 15-oz. can low sodium chickpeas, drained and rinsed
• 1 tbsp contemporary rosemary, chopped, divided
• 3 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• 1 clove garlic, pressed
• 1/2 tsp salt
• 4 cups cubed candy potato, from about 2 medium potatoes
• 4 cups chopped kale
• 1/4 cup toasted walnuts, coarsely chopped

Instructions

Preheat the oven to 400°F (205°C). Place the drained chickpeas on a kitchen towel and fold the towel over to surround them. Rub gently to loosen the skins, then discard the skins. Switch the chickpeas to a sheet pan.

Drizzle 1 tbsp olive oil over the chickpeas, add 2 tsp of the chopped rosemary, and toss to coat. Roast for 25–half-hour, or till the chickpeas are crisp. Take away from the oven and let cool barely.

In a small bowl, whisk collectively the remaining olive oil, balsamic vinegar, remaining 1 tsp rosemary, garlic, and salt to make the dressing.

Dice the candy potatoes and place them in a steamer basket set over simmering water. Steam for about 5 minutes, or till tender when pierced with a paring knife. 

In the meantime, place the chopped kale in a big bowl and pour the dressing over it. Therapeutic massage the kale together with your palms for about 1–2 minutes, till barely softened and nicely coated. Divide the dressed kale evenly amongst 4 bowls, then high every bowl with candy potatoes.

Prime every bowl with one-quarter of the roasted chickpeas and sprinkle with the chopped walnuts. Serve instantly.

Serves: 4 | Serving Dimension: About 2 1/2 cups per serving

Diet (per serving): Energy: 371; Whole Fats: 17g; Saturated Fats: 2g; Monounsaturated Fats: 8g; Polyunsaturated Fats: 5g; Ldl cholesterol: 0mg; Sodium: 493mg; Carbohydrate: 48g; Dietary Fiber: 12g; Sugar: 8g; Protein: 10g

Diet Bonus: Calcium: 15%; Iron: 18%; Potassium: 723mg; Vitamin A: 377%; Vitamin C: 45%

Initially printed August 25, 2018; Up to date March 2026