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.
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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.
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
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.
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.
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.
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Frequently Asked Questions
Yes, this dragon bowl is vegan, gluten and grain free.
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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Recipe
Vegan Tray Bake Dragon Bowl
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.
Anjali
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!
AISilva
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!
Irina
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!
Cathleen
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 🙂
Caitlyn Erhardt
This looks like the perfect healthy dinner or lunch!
Biana
Yum! This chickpea salad looks so healthy and delicious.
Keri Bevan
Thanks Biana, I hope it becomes a favourite!
Sharon
This is one delicious meal! The hearty sweet potatoes and the tahini dressing bring it all together.
Keri Bevan
Thank you Sharon! It's one of my personal faves.
Chenée
Chickpea and tahini are the best combination! Such a yummy salad!
Keri Bevan
Aren't they? Simplicity always wins! Thanks for your feedback!
maryanne
I love veggie salads with tahini sauce, and am always looking out for new recipes! This sounds so tasty!!
Keri Bevan
I hope you like it!❣️
Joni
This sounds really delicious! I adore tahini.
Keri Bevan
Thank you! Tahini is such a special ingredient that bumps flavours up a notch. Hope you enjoy it!