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Curried Chickpea and Sweet Potato Quinoa Power Bowl

This curried chickpea and sweet potato quinoa power bowl is great for meal prep or for using up leftovers. Don't forget to top it with my favorite lemon tahini dressing. Gluten-free, dairy-free and vegan. 
5 from 2 votes
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Course: Main Course
Cuisine: American, Mediterranean
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 642kcal
Author: Megan


For the Sweet Potatoes

  • 2 large sweet potatoes (sliced in half)
  • 1 tbsp coconut oil
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt

For the Zucchini

  • 2 zuchinni (cut into rounds)
  • 1 tbsp coconut oil (melted)
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt

For the Quinoa

  • 1 1/2 cup uncooked quinoa (rinsed)
  • 3 cups cooking liquid (vegetable broth or water*)
  • 1/2 tsp salt

For the Chickpeas

  • 15 oz chickpeas (canned, rinsed and drains)
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
  • 1 tbsp coconut oil (melted)

For the Kale

  • 2 cups kale (stems removed)
  • 1 tbsp coconut oil (melted)
  • 1 clove garlic (minced)
  • pinch of salt

For the Lemon Tahini Sauce

  • 1/2 cup tahini
  • 1 clove garlic (minced)
  • 1/3 cup lemon juice
  • 1-2 tbsp water
  • pinch of salt

For topping

  • 2 avocados


  • Preheat oven to 400F.
  • Toss sweet potatoes in coconut oil, salt and pepper. Place flesh side down on a baking sheet. Bake for about 20-25 minutes, flipping half way through (FYI: we will be adding the zuchhini in at the 10 minute mark).
  • While the sweet potatoes are baking, combine quinoa, salt and cooking liquid (water or broth) to a medium sauce pan. Bring to a boil. Once boiling, cover with a lid and bring down to a simmer. Allow to cook for 20 minutes.
  • Toss zucchini in coconut oil, salt and pepper. Once the sweet potatoes are at the 10 minute mark, add them to the baking sheet in a single layer and cook for about 15 minutes, flipping half way through.
  • While the quinoa, sweet potatoes and zucchini are cooking, get the chickpeas started. Heat coconut oil in a large skillet. Add chickpeas, curry powder, cumin and salt. Cook until chickpeas are a little crispy, about 10 minutes, making sure to stir occasionally. Remove chickpeas from pan.
  • Add more coconut oil to the skillet and the kale, minced garlic and salt. Stir until the kale wilts, about 3-5 minutes.
  • Somewhere in that time (probably while the chickpeas are cooking), make the tahini lemon sauce. Add tahini, lemon juice, garlic, and salt to a food processor. You can also do this in a bowl with a whisk if you don't mind small bits of garlic in your sauce. Process until combined and smooth. Add 1-2 tablespoons of water until you reach a thin consistency that will be able to be drizzled over bowl.
  • To assemble, add quinoa to bottom of the bowl. Then layer with sweet potatoes, zucchini, chickpeas, kale and avocado. Drizzle with lemon tahini sauce. Serve while everything is still warm.


Calories: 642kcal | Carbohydrates: 71g | Protein: 19g | Fat: 34g | Saturated Fat: 11g | Sodium: 838mg | Potassium: 1302mg | Fiber: 15g | Sugar: 7g | Vitamin A: 8640IU | Vitamin C: 53.5mg | Calcium: 152mg | Iron: 6.3mg
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