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    Home » Salads and Bowls

    Vegan Tray Bake Dragon Bowl

    Published:Apr 3, 2021· Modified: Feb 27, 2022 by Keri Bevan

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    This dragon bowl tray bake is made with layers of roasted chickpeas and sweet potatoes and tossed with a creamy tahini dragon sauce. It's vegan and gluten free and comes together in under 45 minutes.

    dragon bowl.
    vegan tray bake dragon bowl
    Jump to:
    • What's A Dragon Bowl?
    • Ingredients In A Dragon Bowl
    • How To Make A Vegan Tray Bake Dragon Bowl
    • Download My Free Vegan Grocery List
    • Recipe

    If you've tried my sheet pan gnocchi, you'll know that I love a a good tray bake! Tray bake meals almost make themselves, and this dragon bowl is no exception.

    This is the kind of dish you can make in advance, throw together and eat over the kitchen counter .It's so full of textures and flavors and really packs a nutritional punch!

    What's A Dragon Bowl?

    You've probably heard of Buddha bowls or nourish bowls. A Dragon Bowl is similar, but there's a secret sauce, called a dragon sauce.

    Basically, much like Buddha or nourish bowls, dragon bowls are comprised of layers of raw and roasted veggies. Some dragon bowl recipes include a grain, such as rice, but my recipe is grain free.

    dragon bowl ingredients.
    dragon bowl ingredients

    Ingredients In A Dragon Bowl

    • Sweet Potatoes: This nutrition packed root veg with an earthy, sweet flavor is the perfect foil to slightly bitter kale. Roast it in extra virgin olive oil with a sprinkle of sea salt and ground black pepper.
    • Chickpeas: Chickpeas are roasted with cumin and smoked paprika in this multi-textured dragon bowl. If you want your chickpeas to be extra crispy, drain them and pat them dry. The drier they are, the crispier they will be once roasted.
    • Kale: Kale is a member of the cabbage family. It's a vitamin packed super food that makes the perfect base to this salad. To tone down kale's naturally bitter taste, massage it for a minute or two with a splash of olive oil and a squeeze of lemon juice.
    • Tahini Sauce: Creamy tahini sauce is a staple condiment in my fridge. Here I've made a creamy dragon sauce by adding a touch of maple syrup to complement the spiciness of the roasted chickpeas. Have a look at my detailed recipe tutorial for tahini sauce.

    How To Make A Vegan Tray Bake Dragon Bowl

    roasted sweet potatoes tray bake for dragon bowl.
    roasted sweet potato tray bake

    Preheat your oven to 425 F (220 C). Line two baking sheets with parchment paper for your tray bake.

    Chop the sweet potato into half inch pieces. The larger you leave them, the longer they'll take to cook. Toss them in a tablespoon of olive oil and a bit of salt and pepper. Spread them out evenly on a parchment lined baking sheet.

    • chickpeas and spices.
    • roasted chickpeas tray bake.
    chickpea tray bake

    Drain the chickpeas and pat them dry with a paper towel.

    Put them in a bowl and toss with one tablespoon of olive oil, cumin, paprika, sea salt and ground black pepper.

    Spread them out evenly on another lined baking sheet and pop them in the oven with the sweet potatoes.

    • dragon sauce in food processor
    • kale in dragon bowl.
    Making the dragon sauce and kale base

    Now, let's prepare the dragon sauce. Mix together the tahini, lemon juice, olive oil, sea salt and maple syrup in a food processor. Add water one tablespoon at a time until you get the consistency you like.

    While the chickpeas and sweet potatoes are roasting, remove the woody stems from the kale and put the leaves in a large bowl. Drizzle with a bit of olive oil and add a squeeze of lemon juice. Using both hands, massage the kale for a minute or two until it softens.

    Pile the roasted chickpeas and sweet potatoes on top of the kale, drizzle with tahini sauce and enjoy!

    *The full recipe is below.

    roasted chickpea salad
    vegan grocery list

    Download My Free Vegan Grocery List

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    Frequently Asked Questions

    Is this dragon bowl gluten free?

    Yes, this dragon bowl is vegan, gluten and grain free.

    How do I store leftover dragon bowl?

    Store the dragon bowl separate from the dragon sauce in an airtight container in the fridge for up to three days.

    Craving More Easy Vegan Salad Recipes?

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    Easy Sweet Potato Salad - Vegan and Gluten Free

    Recipe

    roasted chickpea salad

    Vegan Tray Bake Dragon Bowl

    Keri Bevan
    A multi layered dragon bowl with spicy chickpeas, roasted sweet potatoes, earthy kale and creamy tahini dragon sauce.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course dinner, lunch, Main Course, Salad
    Cuisine American, Middle Eastern
    Servings 4 servings
    Calories 688 kcal

    Ingredients
     
     

    For The Roasted Sweet Potatoes:

    • 2 sweet potatoes peeled and chopped into ½ inch pieces
    • 1 tablespoon olive oil
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper

    For The Roasted Chickpeas:

    • 14 ounce can chickpeas
    • 1 tablespoon olive oil
    • 1 teaspoon cumin
    • 1 teaspoon hot paprika
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper

    For The Kale:

    • 4 cups curly kale woody stems removed
    • 1 teaspoon olive oil
    • 1 teaspoon lemon juice

    For The Tahini Sauce:

    • 4 garlic cloves smashed
    • ⅔ cup tahini paste (160 grams)
    • ½ teaspoon sea salt
    • 2 tablespoons olive oil
    • ¼ cup lemon juice
    • 1 tablespoon maple syrup

    Instructions
     

    • Preheat the oven to 425 °F (220° C). Line two baking trays with parchment paper.
    • Chop the sweet potatoes into ½ inch pieces, spread out evenly on baking tray and drizzle with olive oil. Sprinkle with sea salt and ground black pepper. Roast for 25-30 minutes, turning once halfway through.
    • While the sweet potatoes are roasting, drain the chickpeas and pat dry with a paper towel. Put them in a small bowl, drizzle with olive oil and sprinkle with cumin, paprika, sea salt and ground black pepper. Spread out evenly on the second baking tray and roast for 25 minutes, turning once halfway through.
    • Make the dragon sauce by mixing the tahini paste with the lemon, garlic, lemon juice, sea salt and maple syrup until everything is smooth, well combined and creamy. Add water 1 tablespoons at a time until desired consistency is reached.
    • Remove the woody stems from the kale. In a medium sized bowl, add the kale with a drizzle of olive oil and lemon juice. Massage for a minute or two with both hands.
    • Divide the kale between 3-4 bowls and top with equal amounts of roasted chickpeas and sweet potatoes. Drizzle with dragon sauce and serve.

    Nutrition

    Calories: 688kcalCarbohydrates: 71gProtein: 21gFat: 40gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 20gSodium: 983mgPotassium: 1246mgFiber: 13gSugar: 13gVitamin A: 23033IUVitamin C: 93mgCalcium: 259mgIron: 7mg
    Keyword salads, tray bakes
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Anjali

      August 10, 2021 at 2:09 am

      5 stars
      Buddha bowls are one of my favorite meals and I can't wait to try your version! The roasted chickpeas look so crispy and delicious, I bet they add wonderful texture to this dish!

      Reply
    2. AISilva

      August 10, 2021 at 1:53 am

      5 stars
      Chickpeas and sweet potatoes are two of my favorite foods, so needless to say I loved this roasted chickpea salad with tahini sauce. Thanks for the recipe!

      Reply
    3. Irina

      August 10, 2021 at 1:29 am

      5 stars
      What a great salad recipe it is! I made it for our lunch today: there was no need for anything else! It serves as a good single meal!

      Reply
    4. Cathleen

      August 10, 2021 at 1:25 am

      5 stars
      I love roasted chickpeas, so I know I will be all over this salad!! Thanks so much for the recipe, bookmarked to make later this week 🙂

      Reply
    5. Caitlyn Erhardt

      August 10, 2021 at 1:17 am

      5 stars
      This looks like the perfect healthy dinner or lunch!

      Reply
    6. Biana

      June 11, 2021 at 3:14 am

      5 stars
      Yum! This chickpea salad looks so healthy and delicious.

      Reply
      • Keri Bevan

        June 11, 2021 at 7:40 am

        Thanks Biana, I hope it becomes a favourite!

        Reply
    7. Sharon

      June 11, 2021 at 2:56 am

      5 stars
      This is one delicious meal! The hearty sweet potatoes and the tahini dressing bring it all together.

      Reply
      • Keri Bevan

        June 11, 2021 at 7:41 am

        Thank you Sharon! It's one of my personal faves.

        Reply
    8. Chenée

      June 11, 2021 at 2:16 am

      5 stars
      Chickpea and tahini are the best combination! Such a yummy salad!

      Reply
      • Keri Bevan

        June 11, 2021 at 7:41 am

        Aren't they? Simplicity always wins! Thanks for your feedback!

        Reply
    9. maryanne

      June 11, 2021 at 1:59 am

      5 stars
      I love veggie salads with tahini sauce, and am always looking out for new recipes! This sounds so tasty!!

      Reply
      • Keri Bevan

        June 11, 2021 at 2:01 am

        I hope you like it!❣️

        Reply
    10. Joni

      June 11, 2021 at 1:50 am

      This sounds really delicious! I adore tahini.

      Reply
      • Keri Bevan

        June 11, 2021 at 1:54 am

        Thank you! Tahini is such a special ingredient that bumps flavours up a notch. Hope you enjoy it!

        Reply

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    I'm Keri.

    I'm the food photographer and recipe developer behind Daily Dish. I have a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London . Learn More

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