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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

Ingredients

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

Instructions

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.

Nutrition

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