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  • Vegan Strong

Muscle Building Sweet Potato & Roasted Chickpea Bowl

By Dani Taylor


1 15 oz can of chickpeas, drained

1 Tbsp fresh rosemary chopped

3 Tbsp olive oil

2 Tbsp balsamic vinegar

1 clove garlic, minced

½ tsp sale

4 c sweet potato, cubed

4 c. chopped kale

¼ walnuts, coarsely chopped


  1. Preheat oven to 400*F.

  2. In a bowl, add chickpeas. Drizzle 1 Tbsp olive oil over them. Add 2 tsp rosemary and toss to coat.

  3. Roast for 20-25 minutes, until crunchy.

  4. In a cup, whisk the remaining olive oil, balsamic vinegar, reserved teaspoon of rosemary, garlic and salt.

  5. Put the cubed sweet potato in a steamer and steam for about 8 minutes, until they are fork tender. Transfer to 4 low, wide bowls.

  6. Over the same steaming water, steam the chopped kale for about 2 minutes until bright green. Arrange the kale on top of the sweet potatoes in the four bowls.

  7. Arrange ¼ c. chickpeas atop each bowl and drizzle with 1 Tbsp dressing.

  8. Top with walnuts and serve.

Makes 4 servings

Nutritional Facts:

  • 714 calories

  • 107g carbohydrates

  • 22.6 g fat

  • 27.9 g protein


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