Macro Veggie Bowls

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An easy, go-to vegetarian dinner recipe for Macro Veggie Bowls. Made with sweet potato, quinoa, crunchy chickpeas and greens topped with a tahini dressing, this dinner recipe will quickly become a staple at your healthy dinner table.


  • 1 cup dry quinoa
  • 2 large sweet potatoes, chopped
  • 1 can chickpeas, rinsed and drained
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 small head of kale, destemmed and chopped
  • 1 tbsp olive oil
  • 1 1/2 tsp apple cider vinegar
  • 1/2 cup pumpkin seeds

For the Sauce:

  • 3 tbsp tahini
  • 1 tbsp maple syrup
  • 1 ½ tsp apple cider vinegar
  • juice, 1 lemon
  • 2 garlic cloves, minced
  • pinch of sea salt
  • Water as needed


  1. Preheat oven to 400 degrees F.
  2. Drain and rinse quinoa and cook according to package instructions. Set aside.
  3. Place chickpeas AND sweet potato on a baking sheet and drizzle with olive oil.
  4. Top with chili powder and cumin.
  5. Bake for 30-40 mins or until chickpeas are crispy.
  6. Add kale to a large bowl and top with olive oil and apple cider vinegar.
  7. Massage kale for 3-5 mins or until fully wilted.
  8. Divide kale amongst bowls and top with quinoa.
  9. Once sweet potatoes and chickpeas are done divide evenly among bowls.
  10. Sprinkle bowls with pumpkin seeds.

For the Sauce:

  1. Combine all ingredients in a medium bowl until well-combined. Sauce will thicken up so add water 1 tbsp at a time to reach desired consistency.
  2. Drizzle each bowl with sauce*.

*Feel free to double or triple and keep in the fridge. I love this sauce on everything!