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The Eureka! Bowl. Peanut Kale Smoky-Maple Chickpea Sweet Potato Avocado

This dinner-sized bowl is loaded with kale, peanut sauce, chickpeas, cheezy sprinkle, citrus, sweet potatoes and more.
Prep Time59 mins
Cook Time25 mins
Total Time1 hr 24 mins
Servings: 2 big bowls
Author: Kathy Patalsky



  • 1 bunch kale (I used dino kale) + 1/2 cup red onion, diced
  • 1/8 - 1/4 cup peanut sauce

Skillet Chickpeas:

  • 16oz can chickpeas, drained/rinsed
  • 1/2 - 3/4 tsp smoked paprika
  • 1-2 tsp nutritional yeast
  • 2 tsp tamari
  • 2 tsp maple syrup, grade B
  • 1/2 tsp extra virgin olive oil (for the pan)

Other Toppings:

  • 1 small sweet potato, baked, skin peeled and diced
  • 1 small tangerine/citrus, peeled and segmented
  • 1 small avocado or 1/2 large avocado, diced
  • 1/2 lemon, sliced into wedges (for squeezing on top to serve)

Peanut Sauce:

  • 1/3 cup peanut butter
  • 1/4 cup water
  • 1 Tbsp maple syrup

Cheezy Sprinkle: (you will have leftovers)

  • 3/4 cup raw walnuts
  • 1/2 cup nutritional yeast


  • Bake your sweet potato an hour ahead of time in a 400 degree oven for 30-50 minutes -- or until cooked through. Allow to cool a bit before peeling and cubing. You could also microwave your sweet potato -- or boil.
  • Prepare your peanut sauce by blending the peanut butter, maple syrup and water in a blender until smooth.
  • Kale: Remove the thick stalk of each kale leaf. Rinse leaves well in very hot water to help soften the kale a bit. I use a fruit and veggie wash. Chop your kale into small bits and place kale in a large mixing bowl. Add the 1/2 cup red onion.
  • Pour about 1/4 cup of the peanut sauce over your washed and dried kale. Toss well. Place the kale in the fridge to marinate for at least 20 minutes before building bowls. Note: If you want, you can add additional avocado and fold it into the kale salad now.
  • Chickpeas: Add the olive oil to your skillet, over high heat. Add the chickpeas and saute for 2-4 minutes until they start to brown a bit. Add the smoked paprika, nutritional yeast, tamari and maple syrup. Toss chickpeas a bit and cook for an additional 2 minutes or until the chickpeas are nicely caramel-brown in color and absorbed all the spices and flavors. Turn off heat and set chickpeas aside.
  • Cheezy Sprinkle: Blend the walnuts and nutritional yeast in a blender for about 30 seconds or pulse until it blends into a fine powder. Pour into a small bowl. Store the leftovers, covered, in the fridge.
  • Start building your bowls: Add the peanut kale. Avocado. Sweet potato, citrus, chickpeas and as much cheezy sprinkle as you want. Then drizzle extra peanut sauce over top if desired. Serve with a squeeze of fresh lemon juice over top.