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Vegan Winter Spiced Chickpea Power Bowl
Vegan, Vegetarian, Gluten-Free
Course Main Course, Salad
Cuisine American
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Servings 2
Calories 473kcal
- 2 cups pre-cut sweet potatoes
- 15 oz. canned chickpeas
- 1 Tbsp coconut oil
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/8 tsp allspice
- 2 cups kale
- 2 Tbsp pumpkin seeds
- 2 Tbsp dried cranberries
- 1 Tbsp olive oil
- pinch salt/pepper
Preheat oven to 350 degrees.
Place the cut sweet potatoes on one pan and the chickpeas on another pan, spreading them out. Add coconut oil to both.
Top the sweet potatoes with salt/pepper. Evenly top the chickpeas with a mixture of the cumin, cinnamon, and allspice.
Place both cookie sheets in the oven and bake for 15-25 minutes (or until the sweet potatoes are soft), ensuring that the chickpeas don't overcook.
Combine the kale, sweet potatoes, chickpeas, pumpkin seeds, and dried cranberries into two bowls. Drizzle each bowl with olive oil.
Serve and enjoy!
Calories: 473kcal