Go Back
In recent years, power bowls have surged in popularity as a meal option that perfectly balances nutrition, flavor, and convenience. These versatile dishes are characterized by their ability to combine a variety of fresh, wholesome ingredients into a single bowl, catering to diverse dietary preferences and lifestyles. One shining example of this trend is the Colorful Chickpea & Potato Power Bowl, a vibrant and nutritious meal that is as satisfying to the eye as it is to the palate.

Veggie Bowl with Potatoes and Chickpeas

Discover the vibrant and nutritious Colorful Chickpea & Potato Power Bowl, a delightful meal that perfectly balances flavor, health, and convenience. Packed with protein-rich chickpeas, wholesome potatoes, and an array of colorful vegetables, this power bowl not only pleases the palate but also supports a sustainable, plant-based lifestyle. With easy preparation steps and endless customization options, you can create a satisfying dish that fits any dietary preference. Experience the benefits of eating the rainbow while enjoying a delicious and nourishing meal!
Print Recipe Pin Recipe

Ingredients
  

2 medium-sized potatoes, diced into 1-inch cubes

1 can (15 oz) chickpeas, drained and rinsed

1 cup kale, chopped

1 red bell pepper, diced

1 medium carrot, grated

1 cup cherry tomatoes, halved

1 avocado, sliced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

1 tablespoon lemon juice

Fresh herbs (like cilantro or parsley) for garnish

Optional: 1/4 cup tahini or yogurt for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Potatoes and Chickpeas: In a large bowl, combine diced potatoes and chickpeas. Drizzle with 1 tablespoon of olive oil, add smoked paprika, garlic powder, salt, and pepper. Toss until everything is well-coated.

      Roast: Spread the potato and chickpea mixture on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, until the potatoes are golden and crispy, stirring halfway through for even cooking.

        Sauté Kale and Veggies: In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped kale and diced red bell pepper. Sauté for 4-5 minutes until the kale is wilted and the bell pepper is tender. Stir in the grated carrot and cook for an additional 2 minutes. Season with a pinch of salt and pepper.

          Assemble the Bowl: Once the roasted potatoes and chickpeas are ready, take them out of the oven. In a large bowl or individual serving bowls, start by layering the sautéed kale and veggies, then add the roasted potatoes and chickpeas on top.

            Add Fresh Ingredients: Top each bowl with halved cherry tomatoes and sliced avocado. Drizzle with lemon juice and tahini or yogurt, if using.

              Garnish: Finish off with fresh herbs for a burst of flavor and color.

                Serve and Enjoy: Serve immediately while warm.

                  Prep Time, Total Time, Servings:

                    15 minutes | 35 minutes | 4 servings