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+ servings

Power Veggie Dinner Bowl

Full of  goodness, this “Dinner Bowl” will be your new favorite meal!
Course Main Course
Cuisine American
Keyword brown rice, chickpeas, dairy free, dinner bowl, gluten-free, kale, sweet potato, vegetarian, Veggies
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 471kcal


For the Sunflower Brittle

  • 1/2 cup sunflower seeds
  • 2 tablespoons honey
  • salt & pepper

For the Bowl

  • 3 tablespoon olive oil
  • 2 cloves garlic finely chopped
  • 1 can (15 oz) chickpeas drained and dried
  • 1 large baked sweet potato peeled and cut into chunks
  • 2 tablespoon honey
  • 2 tablespoon Braggs aminos or soy sauce
  • 4-5 cups kale chopped
  • 1 lemon freshly juiced
  • 1 1/2 cups cooked brown rice or quinoa


For the Sunflower Brittle

  • In a small skillet over medium low heat, roast sunflower seeds with honey. Season to taste with salt and pepper.
  • Once aromatic, spoon sunflower and honey mixture onto a piece of parchment paper in a thin layer. Place in the refrigerator so the brittle will set while you make the bowl.

For the Bowl

  • In a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add garlic and chickpeas, frying chickpeas for 1-2 minutes.
  • Add sweet potatoes to skillet, continue to cook until sweet potato and chickpeas are golden brown. Add honey and Braggs aminos, stir and cook until caramelized, about 3-4 minutes. Set aside.
  • In a large serving bowl, massage kale with lemon juice and 1 Tbsp olive oil until tender. To assemble bowl, place kale and chickpea-sweet potato mixture over brown rice or quinoa. Top with sunflower brittle. Enjoy hot or cold.


Calories: 471kcal | Carbohydrates: 62g | Protein: 12g | Fat: 22g | Sodium: 319mg | Fiber: 9g | Sugar: 20g