Sweet Potato, Kale & Chickpea Bowls with Garlic Tahini Sauce

by Eat Spin Run Repeat
Sweet Potato, Kale & Chickpea Bowls with Garlic Tahini Sauce


For the Bowl:
·Extra virgin olive oil, in a mister
·1 sweet potato, sliced into rounds
·1/4 red onion, sliced
·1 cup zucchini, sliced
·1.5 cups cooked chickpeas, patted dry to remove moisture
·1 teaspoon curry powder
·1/2 teaspoon turmeric
·1 lime
·5 cups stemmed kale, chopped
·Fresh parsley, roughly chopped
·Sea salt & ground black pepper, to taste
Garlic Tahini Sauce:
·1 lime, juiced
·2 tablespoons tahini
·2 garlic cloves
·2 tablespoon water, plus more for thinner consistency


Preheat the oven to 400F. On a lined baking sheet, spread out sweet potato, zucchini and red onion. Toss with olive oil and salt/pepper to coat. In a bowl, combine chickpeas with 1 tablespoon olive oil, curry powder, turmeric and juice of 1/2 lime. Mix well, then spread onto a separate lined baking sheet. Place both pans in the oven. Vegetables will need about 25 minutes, while chickpeas will take about 30 minutes to become golden and crispy. Shake chickpea pan every 10 minutes or so to roast evenly. For the sauce, blend all ingredients until smooth. Steam kale for 3 minutes, or until wilted and vibrant. Then, toss in a bit of olive oil, a squeeze of lime juice and a sprinkle of salt and divide between 2 bowls. Arrange sweet potato, roasted zucchini, onion and crispy chickpeas on top of kale. Adjust seasoning to taste and generously drizzle with garlic tahini sauce. Garnish with parsley, sprouts, pepitas, and/or lime wedges, if desired. Then, serve!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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