This nourish bowl is a delightful mix of wholesome ingredients, combining the earthy flavors of chickpeas, sweet potatoes, and kale with the nutty Israeli couscous and tangy lemon tahini vinaigrette. It’s a balanced and satisfying meal that’s perfect for lunch or dinner. Feel free to customize the toppings based on your preferences for a nourishing and delicious bowl!

OVERVIEW

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: Approximately 400 kcal per serving

INGREDIENTS

For the Bowl:

• 1 cup Israeli couscous
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, stems removed and chopped
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Lemon Tahini Vinaigrette:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• 1 teaspoon maple syrup or agave syrup
• Salt and pepper to taste

Optional Toppings:

• Toasted pumpkin seeds
• Sliced avocado
• Cherry tomatoes, halved
• Fresh parsley, chopped
• Lemon wedges

INSTRUCTIONS

For the Bowl:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the Israeli couscous, reduce heat to low, cover, and simmer for about 10-12 minutes, or until couscous is tender and liquid is absorbed. Remove from heat and fluff with a fork.
2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. In a mixing bowl, combine the drained and rinsed chickpeas, cubed sweet potatoes, olive oil, smoked paprika, salt, and pepper. Toss until the sweet potatoes and chickpeas are evenly coated.
4. Spread the sweet potato and chickpea mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until sweet potatoes are tender and chickpeas are crispy.
5. In a separate large skillet, heat a bit of olive oil over medium heat. Add the chopped kale and sauté for 4-5 minutes until kale is wilted. Season with salt and pepper to taste.

For the Lemon Tahini Vinaigrette:

1. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, salt, and pepper until smooth and creamy. Adjust the consistency with more water if needed.

Assembly:

1. Divide the cooked Israeli couscous among serving bowls.
2. Top each bowl with the roasted sweet potato and chickpea mixture, sautéed kale, and any optional toppings such as toasted pumpkin seeds, sliced avocado, cherry tomatoes, and chopped parsley.
3. Drizzle the lemon tahini vinaigrette over each bowl.
4. Serve the chickpea sweet potato kale nourish bowls with Israeli couscous and lemon tahini vinaigrette immediately, with lemon wedges on the side.
5. Enjoy this vibrant and nutritious bowl packed with flavors and textures!