Make the ingredients for this kale and sweet potato vegan power bowl today and you'll have a delicious dinner and lunch this week.
This is such an easy meal to make, and having leftovers will help you to stay on track if you're participating in the Daniel Fast or simply trying to eat healthier.
If you like this, I'm betting you'll love this lentil dahl recipe, too.
Once you try this recipe, you'll realize doubling the batch is the way to go, especially if you are feeding a family.
If you've ever thought about growing your own veggies, check out vegetables to grow at home. Not only will you know exactly what you're getting, but growing your own can also save you money. When we lived in Maryland we grew a lot of our own. I miss that!
Don't you just love veggie bowls? I had one when I was in Ireland last year that was so good, but when I looked at the ingredients, I realized it had sugar in the dressing.
Sugar is not allowed on the Daniel Fast, so I decided to make one I could eat on the Fast.
Making a dressing without sugar is easy if you simply replace the sugar with date paste.
You can also just purée pitted dates in your food processor along with the rest of the dressing ingredients, but date paste is more concentrated and lends more flavor to the dressing.
What You Need to Make a Vegan Power Bowl
I made this scrumptious veggie bowl with a few of my favorite things; roasted beets, roasted sweet potatoes, sautéed kale, hummus, assorted sprouts, and an edible flower - just for fun.
Sweet potatoes are so good for you. Full of vitamin C, B vitamins, and a host of minerals, they are delicious and high in fiber so they really fill you up.
I remember the first time I made a bowl with sweet potatoes, and I was thinking I should have made more food. My husband is 6'2" and hungry, but all four of us had leftovers. You'll be surprised!
Kale is also very filling and is a good source of vitamins A, C, K, and folate. You'll also get a good dose of several minerals when eating kale.
Beets are one of my favorite foods, and they contain vitamin C, B6, and magnesium. They are also thought to have anti-inflammatory benefits.
If you haven't added beets to a salad, you really should give them a try. They lend so much flavor, making them a wonderful addition to this vegan power bowl.
Hummus is made from chickpeas, which are high in fiber and add a little fat to the salad, important for brain health.
But chickpeas don't stop there as they also give you a dose of B vitamins, vitamin C, and several minerals.
We eat this vegan hummus all the time. Enjoy it with veggies if you're on the Fast.
Mung beans lend a little crunch and are full of vitamin A, vitamin C, and iron. Alfalfa sprouts also have vitamin C, vitamin K, manganese, copper, and folate. Beet sprouts are a great source of antioxidants, too.
A Word of Caution for Sprouts
If you have a compromised immune system, it's better to eat any kind of sprouts cooked first.
I have personally never gotten sick from sprouts, but if they are left unrefrigerated they can easily harbor bacteria. Wash them well, check the date when buying, and use them right after purchasing.
A Pretty Meal is More Enjoyable!
Isn't the flower pretty? I believe that aesthetics are an important part of meals. Just because we are cutting out foods that aren't good for us doesn't mean we need to suffer through meals that don't look appetizing.
Sitting down to a beautiful meal simply makes dining more enjoyable.
I topped this superfoods bowl with a delicious citrus dressing.
How to Make a Kale and Sweet Potato Bowl
Make the vegan hummus.
Chop the sweet potatoes and roast with a little olive oil. Wrap beets in foil and roast along with the sweet potatoes.
You can also chop the beets, but I like them roasted individually better. They just hold more flavor.
Sauté kale in a little olive oil until it is just wilted. Set aside.
Wash and dry sprouts. This bowl has alfalfa, and beet sprouts, and a couple of mung bean sprouts. You may be able to find an assortment packaged together. I got these at Fresh Market.
This recipe makes two bowls, but I'd suggest making extra as you can use these ingredients throughout the week for more bowls.
Assemble the bowl.
Enjoy! Wasn't that easy?
You could use any veggies in this salad. Just keep in mind that softer veggies should be cooked for less time.
I've replaced the veggies in this bowl with combinations of zucchini and yellow squash, butternut squash, cauliflower, carrots, and parsnips.
A sliced avocado is also fantastic with this bowl.
Replace the beets with whatever you like. In fact, when my daughter is joining us, I serve the beets in a separate bowl as she doesn't care for them.
You can even let everyone build their own bowl with their favorite veggies.
You can use a premade dressing, but it may be hard to find one with no sugar (or sugar substitutes.)
This dressing is super easy to make and I really think you'll love it with this salad.
Eat Healthier with this Vegan Power Bowl
Getting healthier is always on my mind, especially with a new year looming. I lost my mom this year and it was primarily lifestyle choices that took her from me.
I want to stay as healthy as I can and be a good example to my daughters.
Whether you've decided to eat vegan or vegetarian a few times per week, or you're joining me for the Daniel Fast in January, I hope you enjoy this delicious kale and sweet potato salad.
More Daniel Fast Recipes
If you're considering the Daniel Fast, you will need to be prepared with recipes for all meals. Read preparing for the Daniel Fast for more information.
Just because it's vegan does not make it Daniel Fast friendly, but all the recipes below were made with the Daniel Fast in mind.
Vegan Breakfast Recipes
I have a whole list of Daniel Fast breakfast recipes.
Vegan Lunch and Dinner Recipes
One of the most popular on this site is this Roasted Vegetable Soup. It hearty and so flavorful!
This easy roasted beet salad recipe is super easy to make and delicious.
Another favorite is this Moroccan Vegetable Stew.
You can learn more about the spiritual aspect of the Daniel Fast in Susan Gregory's book, the original book about this fast. I will be going through the workbook in January.
There are many books out about this fast, but I have seen some that allow sugar, meat, and other additives that were not meant for the Daniel Fast.
This is the original book I used when I started participating in the fast more than 10 years ago, and I feel it's the best.
Have questions about the Daniel Fast? Leave your comment below.
- 2 Sweet Potatoes
- 2 beets
- 4 cups kale
- 2 T alfalfa sprouts
- 2 T beet sprouts
- 2 T hummus
- edible flowers (optional)
- ¼ C Lemon Juice
- ⅓ C Olive oil
- ¼ C mint
- ¼ C parsley
- 3 T date paste
- Salt to taste
- Prepare the vegan hummus (or use a store-bought brand with no sugar.)
- Make the dressing by combining the olive oil, lemon juice, date paste, mint, parsley, and salt. (My favorite is Maldon salt!) See measurements below.
- Chop three sweet potatoes and roast with a little olive oil. Wrap two large beets in foil and roast along with beets.
- You can chop the beets and roast them together with the sweet potatoes but I like the beets roasted individually better. They just hold more flavor and and don't dry out.
- Sauté kale in a little olive oil until it is just wilted.
- Wash and dry sprouts. This bowl has alfalfa, mung bean, and beet sprouts.
- Arrange the ingredients. Add dressing.
Double or triple the ingredients if you want extra leftovers.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 705Total Fat: 39gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 0mgSodium: 519mgCarbohydrates: 87gFiber: 13gSugar: 43gProtein: 11g