Winter Glow Bowl With Lemon-Tahini Dressing
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
A nourishing winter bowl with roasted sweet potatoes, spiced chickpeas, kale, avocado, and pomegranate seeds, drizzled with a lemon-tahini dressing. Packed with antioxidants and healthy fats for glowing skin.
Ingredients
- 2 sweet potatoes peeled and cubed
- 14.8 ml avocado oil
- 1.23 ml sea salt
- 1.23 ml black pepper freshly ground
- 14.8 ml avocado oil
- 473 ml cooked chickpeas
- 1.23 ml ground cumin
- 1.23 ml ground turmeric
- 2.46 ml ground sweet paprika
- 1.23 ml sea salt
- 1.23 ml black pepper freshly ground
- 473 ml kale stemmed and chopped
- 4.93 ml extra-virgin olive oil
- sea salt
- 1 medium carrot shaved into ribbons
- 1 medium avocado sliced
- 59.1 ml pomegranate seeds
- 118 ml Lemon-Tahini Dressing
Nutrition (per serving, estimated)
Estimated based off 10 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 177 mg
- Iron: 2.87 mg
- Magnesium: 97.6 mg
- Phosphorus: 189 mg
- Potassium: 1375 mg
- Zinc: 1.45 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml avocado oil
- 1.23 ml sea salt
- 14.8 ml avocado oil
- 473 ml cooked chickpeas
- 1.23 ml ground cumin
- 1.23 ml ground turmeric
- 2.46 ml ground sweet paprika
- 1.23 ml sea salt
- 4.93 ml extra-virgin olive oil
- sea salt
- 59.1 ml pomegranate seeds
- 118 ml Lemon-Tahini Dressing
Prepare
- 2 sweet potatoes, peeled and cubed
- 1.23 ml black pepper, freshly ground
- 1.23 ml black pepper, freshly ground
- 473 ml kale, stemmed and chopped
- 1 medium carrot, shaved into ribbons
- Slice 1 medium avocado
Let's Cook
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Step 1.
Preheat the oven to 425°F. In a medium bowl, combine the peeled and cubed sweet potatoes, 1 tablespoon avocado oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss until the potatoes are well coated. Arrange them in a single layer on a baking sheet. Roast for 30 minutes, flipping halfway through, until they start to brown and crisp.
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Step 2.
While the sweet potatoes roast, prepare the chickpeas. In a medium skillet over medium heat, warm 1 tablespoon avocado oil. Add 2 cups cooked chickpeas, ¼ teaspoon cumin, ¼ teaspoon turmeric, ½ teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir until well coated. Cook for about 10 minutes, stirring occasionally, until the chickpeas start to crisp and turn light golden brown. Set aside.
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Step 3.
In a medium bowl, combine 2 cups stemmed and chopped kale with 1 teaspoon extra-virgin olive oil and a pinch of sea salt. Using your hands, massage the kale for about 2 minutes until it becomes tender and shiny. Taste and adjust seasoning if desired.
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Step 4.
Assemble each bowl with half of the kale, chickpeas, roasted sweet potatoes, shaved carrot ribbons, sliced avocado, and pomegranate seeds. Drizzle with Lemon-Tahini Dressing.