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Kale and Sweet Potato Vegan Power Bowl

Make the ingredients for this kale and sweet potato vegan power bowl today and you’ll have a delicious dinner and lunch this week.

Pinterest image of kale and sweet potato vegan power bowl

This is such an easy meal to make, and having leftovers just makes life easier. If you like this Power Bowl, I’m betting you’ll love this lentil dahl recipe and this cold beet soup.

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Once you try this recipe, you’ll realize doubling the batch is the way to go, especially if you’re feeding a family.

Don’t you 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 the dressing had quite a bit of sugar.

Making a dressing without sugar is easy if you 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.

We eat sweet potatoes a lot because they are so good for you and so flavorful. Try these sweet potato fries for a wonderful side dish with burgers, sandwiches, or seafood. Full of vitamin C, B vitamins, and a host of minerals, they are delicious and high in fiber, so they really fill you up.

sweet potato

I remember the first time I made a veggie bowl with sweet potatoes and realized I should have made more food. My husband is 6’2″ and hungry, but my family of four all 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.

kale used in vegan salad bowl

Beets are one of my favorite foods containing 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. They lend so much flavor, making them a wonderful addition to this vegan power bowl.

beets used in 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. They also provide a dose of B vitamins, vitamin C, and several minerals.

We eat this vegan hummus all the time. Enjoy it with veggies for a snack.

hummus in black bowl with chips

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 only eat sprouts that have been 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. Sitting down to a beautiful meal makes dining more enjoyable. I topped this superfood bowl with a delicious citrus dressing.

How to Make a Kale and Sweet Potato Bowl

Make the vegan hummus.

Make the dressing by combining olive oil, lemon juice, date paste, mint, parsley, and salt. (My favorite is Maldon salt!) See measurements below.

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.

vegan power bowl with dressing on side

Assemble the bowl.

kale and sweet potato bowl

Add dressing.

kale and sweet potato vegan power bowl in yellow bowl

Enjoy! Wasn’t that easy?

What Other Vegetables Could I Use?

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.

Do I Have to Add Beets?

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.

Can I Use a Bottled Dressing?

You can use a premade dressing, but I urge you to try our homemade version.

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.

More Vegan Recipes

Vegan Breakfast Recipes

Breakfast is easy to eat healthier as you can make this easy muffin recipe, healthy oatmeal variations, Blueberry Banana Smoothie or this almond milk smoothie.

Vegan Lunch and Dinner Recipes

One of the most popular on this site is this Roasted Vegetable Soup. It is hearty and really flavorful! Try this black-eyed pea soup recipe, or this Italian Bean Soup.

This Beet and Feta Salad is super easy to make and delicious. Another favorite is this Moroccan Vegetable Stew.

kale and sweet potato vegan bowl

Kale and Sweet Potato Bowl

A delicious bowl of sweet potatoes, beets, kale, hummus, and sprouts topped with a light citrusy dressing.
5 from 4 votes
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Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 2 Servings
Calories: 705kcal


Bowl Ingredients

  • 2 Sweet Potatoes
  • 2 beets
  • 4 cups kale
  • 2 T alfalfa sprouts
  • 2 T beet sprouts
  • 2 T hummus
  • edible flowers optional

Dressing Ingredients

  • 1/4 C Lemon Juice
  • 1/3 C Olive oil
  • 1/4 C mint
  • 1/4 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.


Serving: 1 | Calories: 705kcal | Carbohydrates: 87g | Protein: 11g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 32g | Sodium: 519mg | Fiber: 13g | Sugar: 43g
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