Plant-based proteins make for a simple but hearty meal loaded with fiber and heart-healthy polyunsaturated fats (1). Sweet potatoes serve as a comforting base for this flavor-packed bowl, laced with rosemary and tangy balsamic vinegar. Roasting chickpeas makes them crunchy and irresistible — the perfect topper for a colorful bowl of goodness.

Active time: 20 minutes | Total time: 35 minutes

Sweet Potato and Roasted Chickpea Bowl

Ingredients

• 1 15-oz. can low sodium chickpeas, drained and rinsed
• 3 tbsp olive oil, divided
• 1 tbsp fresh rosemary, chopped, divided
• 2 tbsp balsamic vinegar
• 1 clove garlic, pressed
• 1/2 tsp salt
• 4 cups cubed sweet potato, from about 2 medium potatoes
• 4 cups chopped kale
• 1/4 cup toasted walnuts, coarsely chopped

Directions

Preheat the oven to 400°F (205°C). Place the drained chickpeas on a kitchen towel and fold the towel over to enclose them. Rub gently to loosen the skins, then discard the skins. Transfer the chickpeas to a sheet pan.

Drizzle 1 tbsp olive oil over the chickpeas, add 2 tsp of the chopped rosemary, and toss to coat. Roast for 25–30 minutes, or until the chickpeas are crisp. Remove from the oven and let cool slightly.

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, remaining 1 tsp rosemary, garlic, and salt to make the dressing.

Cube the sweet potatoes and place them in a steamer basket set over simmering water. Steam for about 5 minutes, or until tender when pierced with a paring knife. 

Meanwhile, place the chopped kale in a large bowl and pour the dressing over it. Massage the kale with your hands for about 1–2 minutes, until slightly softened and well coated. Divide the dressed kale evenly among 4 bowls, then top each bowl with sweet potatoes.

Top each bowl with one-quarter of the roasted chickpeas and sprinkle with the chopped walnuts. Serve immediately.

Serves: 4 | Serving Size: About 2 1/2 cups per serving

Nutrition (per serving): Calories: 371; Total Fat: 17g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 493mg; Carbohydrate: 48g; Dietary Fiber: 12g; Sugar: 8g; Protein: 10g

Nutrition Bonus: Calcium: 15%; Iron: 18%; Potassium: 723mg; Vitamin A: 377%; Vitamin C: 45%

Originally published August 25, 2018; Updated March 2026

The post Sweet Potato and Roasted Chickpea Bowl appeared first on MyFitnessPal Blog.

If you ever resolved to eat more vegetables, this one-pan dish is right up your alley. The variety of vegetables contributes to hitting your vitamin A and calcium goals for the day just from this meal!

Crank up the oven and roast tofu, sweet potatoes, cauliflower and kale, and you have a veggie-rich meal. The easy tahini and lemon sauce is a tangy balance to the naturally sweet veggies.

Active time: 20 minutes | Total time: 50 minutes

Sheet Pan Tofu and Veggies in Sesame Sauce

Ingredients

• 1 14 oz. package extra-firm tofu, drained and pressed dry
• 2 cups (266g) sweet potatoes, cubed into 1/2-inch pieces
• 2 tbsp olive oil, divided
• 2 cups cauliflower florets
• 2 cups (50g) kale, chopped
• 2 tbsp tahini
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp tamari soy sauce
• 1 tbsp water
• 1 clove garlic, minced

Directions

Preheat the oven to 400°F (200°C). 

Cut the tofu into ½-inch cubes. On one rimmed baking sheet, arrange the tofu and sweet potatoes in a single layer and drizzle with 1 tbsp of the olive oil, tossing gently to coat. On a second rimmed baking sheet, arrange the cauliflower florets in a single layer and toss with the remaining 1 tbsp olive oil.

Place both pans in the oven and roast for 20 minutes, flipping the tofu and sweet potatoes once halfway through. After 20 minutes, add the kale to the cauliflower pan, toss to combine, and return to the oven. Continue roasting for an additional 8–10 minutes, until the sweet potatoes and cauliflower are tender and lightly browned and the kale is wilted and slightly crispy at the edges.

While the vegetables finish roasting, whisk together the tahini, lemon juice, tamari, water, and garlic in a small bowl until smooth. Pour the sauce over the warm vegetables and tofu and toss to coat evenly.

Serves: 4 | Serving Size: 1 3/4 cup

Nutrition (per serving): Calories: 305; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 407mg; Carbohydrate: 22g; Dietary Fiber: 6g; Sugar: 6g; Protein: 15g

Nutrition Bonus: Calcium: 14%; Iron: 20%; Potassium: 633mg; Vitamin A: 35%; Vitamin C: 84%

Originally published November 12, 2019; Updated May 2026

The post Sheet Pan Tofu and Veggies in Sesame Sauce appeared first on MyFitnessPal Blog.