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kale and sweet potato vegan bowl
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5 from 4 votes

Kale and Sweet Potato Bowl

A delicious bowl of sweet potatoes, beets, kale, hummus, and sprouts topped with a light citrusy dressing.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Cuisine: American
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

  • ¼ C Lemon Juice
  • 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.


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