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Roasted sweet potato nourish bowl with chickpeas, quinoa, and kale in a bowl.

Roasted Sweet Potato Nourish Bowl

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5 from 1 review

  • Author: Allie
  • Total Time: 50 minutes
  • Yield: 5 servings 1x
  • Diet: Vegan


This roasted sweet potato nourish bowl with kale and chickpeas is a hearty meal that’s topped with a smoky tahini dressing.  It’s vegan, gluten-free, oil-free, and works great for meal prep!


  • 1 large sweet potato (about 1.73 lbs (785 g)) scrubbed clean, diced into bite-size pieces
  • 1 large red onion, peeled and cut into wedges or large dice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chili powder (the spice blend not cayenne pepper or chili flakes)
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 5-6 cups fresh kale (or your favorite greens), stems removed and torn into bite-size pieces
  • 1 can (15 ounces (426 g)) chickpeas or your favorite can of beans, drained and rinsed
  • 1 cup uncooked quinoa

Smoky Tahini Dressing

  • ½ cup tahini (stir well before measuring)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons tamari 
  • ½ teaspoon garlic powder
  • ¾ teaspoon smoked paprika (or ⅛ teaspoon liquid smoke and ½ teaspoon paprika)
  • -½ cup water


  • Pepitas (raw pumpkin seeds)


  1. Preheat the oven to 425 F (220 C).
  2. For oil-free roasting, add sweet potatoes with apple cider vinegar, chili powder, cumin, salt, and pepper to a bowl and toss to coat.  Lift the vegetables out of the bowl (don’t dump them out), leaving any extra liquid behind, and spread them out on a silicone mat or parchment paper-lined baking tray (for oil-free roasting).  Or use oil and skip the apple cider vinegar.
  3. Add the red onion to the tray and toss with the sweet potato.
  4. Roast for 30-35 minutes or until the potatoes are easily pierced with a knife, stir them halfway through.
  5. While the vegetables are roasting, cook your quinoa according to the package directions and make your tahini dressing.  Start with 1/3 cup of water for the dressing, then add more if needed.  The thickness of the tahini determines how much water is needed.
  6. Use 1-2 tablespoons of the tahini dressing to massage into the kale to tenderize it.
  7. When ready to assemble, add your desired amount of roasted vegetables, quinoa, chickpeas, and greens to a bowl.  Then top with tahini dressing.


The sweet potatoes may take longer to roast, it depends on how large you cut the pieces.

If you are using oil to roast the sweet potatoes, skip the apple cider vinegar for the potatoes.  The veggies can be placed on the baking tray and tossed with the oil and seasonings.

Nutritional information is a rough estimate.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: main course
  • Method: oven
  • Cuisine: American