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I don’t know about you, but I’m starting to feel like myself again. After the craziness of the holidays it’s nice to get back into my regular routine. Basically, I’m all about my treadmill and power bowls at the moment. This week’s obsession is my Crunchy Roast Chickpea and Sweet Potato Power Bowl with Garlicky Kale. It’s a nourishing, comforting dish that leaves you feeling satisfied.
The combination of roast sweet potato and chickpeas came about by chance (as much of the yummy combos in my kitchen often do 😉 ). I find the contrast of textures so cool. While roasting sweet potato gives you a soft, sweet, and mellow vibe you get the opposite effect with the chickpeas. Think, crunchy, bold and totally awesome.
The kale is ready in a flash and you can used store-bought roast capsicum for convenience. Finish it off with some lovely, salty feta crumbled over the whole thing and you’ve got yourself a super yum dish that’ll leave your tummy feeling full and happy.
For me, this power bowl is a great example of an interesting veggie meal that’s cheap and easy to make. Great for when you’re on a budget or lack confidence in the kitchen.
Why don’t you give it a go, or better yet, pass it on to someone who’s in a food-rut. I just know you’re going to love it!
Crunchy Roast Chickpeas and Sweet Potato Power Bowl with Garlicky Kale
Serves 2
1 medium sweet potato (skin on, washed and diced)
1 cup cooked chickpeas
2tbs olive oil
4 cups kale leaves (washed, and broken into bite-size pieces)
1 clove of garlic (finely chopped)
1/3 cup roasted red capsicum (store-bought is fine, you can find it in the tinned veg section of the supermarket)
1/4 cup Australian feta (crumbled)
salt and pepper (to taste)
Method:
- Preheat your oven to 200C fan-forced. Line an oven tray with baking paper.
- Toss the diced sweet potato in 1 tbs olive oil and spread it out onto the oven tray.
- Sprinkle the chickpeas onto the oven tray around the sweet potato. Add a little salt and pepper and put the whole thing in the oven for around 30-35 minutes, or until the chickpeas are crispy and the potatoes golden.
- When the veggies have about 10 minutes to go in the oven you can get started on the kale. Gently heat a large non-stick frying pan on the stove with the remaining olive oil (1 tbs).
- Add your kale and push it around a bit with some tongs. Once the kale starts to wilt (after about 1 minute or 2) add the garlic and mix well. Your Garlicky Kale is ready when the kale is crispy and partially wilted and the garlic gently fried.
- Time to plate up. Divide the Garlicky Kale between two bowls. To one side add a generous serving of the roast chickpeas and sweet potato. In the middle of the bowl goes the red capsicum. Finally, sprinkle your crumbled feta over the whole thing.
Vegan: to make it vegan omit the feta.
