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Curry Chickpea Protein Bowl

Urban Accents Curry Protein Bowl Recipe
Curry Chickpea Protein Bowl

Layer in the veggies & superfoods for the ultimate protein bowl that packs a curry punch.


4 people
  • 1 tbsp Extra virgin olive oil
  • 1 14 oz can chickpeas, drained & rinsed
  • 1 tsp Urban Accents Curry Row
  • 1 tbsp Extra virgin olive oil
  • 2 sweet potatoes, peeled & cut into 1-inch chunks
  • 2 tsp Urban Accents Heartland Pepper & Garlic
  • 1 bunch kale, ribs & stems removed, cut into 2
  • 1/2 cup carrots, julinenned
  • 1/2 cup chopped red cabbage
  • 1 large avocado, peeled, pitted & sliced
  • 2 cups quinoa, cooked
  • 1 tbsp sesame seeds, for garnish
  • 1/2 cup Hummus, pick your favorite
  • 3/4 cup Greek Plain Yogurt
  • salt & pepper to taste


15 min
40 min
55 min




  1. In a skillet, add oil and chickpeas. Saute and add Curry Row. Stir until well combined. Set aside.
  2. Set oven to 400 degrees. Line a baking sheet with parchment paper. Drizzle oil over sweet potatoes & sprinkle Heartland Pepper & Garlic on the baking sheet. Mix until well combined. Bake in the oven for 30 minutes, or until potatoes are soft. Set aside.
  3. Put the hummus, yogurt and a few pinches of salt and pepper into a bowl. Vigorously stir the mixture until thoroughly blended. Serve immediately.
  4. In a large bowl, add kale, curry chickpeas, pepper & garlic roasted sweet potatoes, carrots, cabbage, avocado & quinoa. Drizzle hummus dressing over the salad. Garnish with sesame seeds.

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