This Broccoli Sweet Potato Bowl with Tahini Sauce is like a buddha bowl that has roasted sweet potatoes and broccoli with the most amazing creamy tahini dressing. Perfect for a filling Meatless Monday!
Roasted sweet potatoes and broccoli are cooked on one sheet pan and combined with rice or quinoa, green onion, and a creamy tahini sauce.
This broccoli sweet potato bowl is a whole meal in one dish, but you can change up the base of brown rice with quinoa, cauliflower rice, or farro. Pair with a sparkling pear mocktail for a healthy meal! And if you'd like to add more protein, I bake these chicken kabobs without the veggies.
Sweet Potato Bowl Recipe
Sometimes these sweet potato bowls are also called "Buddha bowls", but generally it's a mixture of a lot of different elements in a bowl that all tastes amazing together. For this recipe, broccoli is added later to the sweet potato sheet pan, so it's all roasted together.
While the sweet potatoes and broccoli are roasting, it gives you time to make the tahini dressing, which is really great on almost everything. You'll love these sweet potato bowls because:
- Healthy - Packed with lots of different vegetables, it's a great way to support gut and brain health.
- Special diet friendly - This recipe fits a gluten free, vegetarian, migraine diet, and dairy free diet. It is also plant based.
- Filling - For a plant-based meal, this one is extremely filling with lots of vegetables and fiber.
- One pan - Easy clean up with roasting the sweet potatoes and broccoli together.
Ingredients
- Sweet potatoes - For this recipe I use the traditional sweet potato, which has a deep reddish orange or brown skin and an orange interior. Avoid using white sweet potatoes here.
- Broccoli - Broccoli florets or broccolini can be used.
- Extra virgin olive oil - You could also use avocado oil for roasting.
- Tahini - Use a drippy tahini that's well blended and not hard. Krinos is one of my favorites.
- Honey - Can be substituted with maple syrup for dietary restrictions, but recommend using honey.
- Toasted Sesame Oil - Make sure you purchase the toasted kind - this can be found in the Asian section of most grocery stores.
- Garlic and Ginger - Great for seasoning the sauce, but you can also season the veggies with garlic powder if you'd like.
- Grains - You can make this a purely sweet potato base or add quinoa, farro, or rice to the bottom. On busy nights, I like to use microwavable frozen brown rice from Trader Joe's.
- Additional toppings - green onions, bell pepper, mushrooms or any other vegetable you love.
How to Make
Step 1: Roast sweet potatoes and broccoli
Preheat oven to 425 degrees Fahrenheit and prepare a sheet pan with parchment paper for easy clean up. Toss chopped sweet potatoes with olive oil, salt and pepper and spread out on the baking sheet, making sure the potatoes don't overlap. You will need a large sheet pan for this if you want to make the broccoli on the same pan.
Bake for 20 minutes, then flip/toss the potatoes so they'll brown evenly. Toss the broccoli with olive oil, salt and pepper, then add them to the same sheet pan or a smaller sheet pan, if needed. Bake another 20 minutes or until both broccoli and sweet potatoes are golden brown and crispy in parts.
Step 2: Make the tahini sauce
While the vegetables are roasting, combine all the ingredients for the tahini sauce in a food processor or by whisking together in a bowl. Add 2-3 tablespoons of cold water until desired consistency is reached. Taste and see if it needs salt or sweetness- some tahini are more salty than others. Set aside.
Step 3: Build the sweet potato bowl
Decide what else you'd like as a base for the sweet potato bowl - quinoa, brown rice, farro all make good options. Add the broccoli and sweet potatoes to the bottom. Then add any additional vegetables like chopped bell pepper, mushrooms, and green onion. Top with the tahini sauce and sesame seeds.
Building A Broccoli Sweet Potato Bowl
This is very much a clean-out-the-fridge type meal. I happened to have a red pepper I needed to use, and for these pictures I didn't have green onion so I used a sautéed shallot instead. Feel free to mix it up however you like. Here are some suggestions for bases and toppings.
- Base - Brown rice, quinoa, bulgur, or cauliflower rice.
- Broccoli - Broccolini, rapini, or regular broccoli florets. You could also use cauliflower.
- Additional vegetables - Carrots, mushrooms, bell pepper, green onion, shallots, zucchini would all be good here.
- Protein - If you'd like to add protein I recommend a flank steak, simple baked chicken, or grilled chicken, shrimp or salmon.
Sauce Substitutions
If you're not a fan of a creamy tahini sauce, try one of these instead:
Storage and Reheating
This sweet potato bowl will last up to 5 days in the fridge, covered in an airtight container.
To reheat - Microwave in 30 second increments until warm. Or, for a more crisp texture, spread the broccoli and sweet potatoes on a sheet pan and place in the oven. Preheat the oven to 350 degrees Fahrenheit. When ready, it should be warmed through.
Air fryer - Place sweet potatoes and broccoli in the basket for about 5-7 minutes on 400 degrees F.
Meal Prep
This broccoli sweet potato bowl is a wonderful recipe for meal prepping and storing throughout the week. Adjust the amount of servings by clicking on "servings" in the recipe card and using the slider to the portion you'd like to make.
Place the bowl ingredients into glass containers and separate the sauce to store on the side.
Sweet Potato Recipes
For similar recipes like these sweet potato bowls, check out the vegetarian dishes below. And if you love these bowl recipes, check out my Spicy Salmon Bowls and Ground Beef Stir Fry Bowls.
If you make this, tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And if you love the recipe, please leave a review below! Follow along on my Pinterest for more great recipes.
Sweet Potato Bowl
Ingredients
Roasted Vegetables
- 4 medium sweet potatoes cut into ½ inch cubes
- 2 tablespoons extra virgin olive oil or avocado oil
- 12 oz broccoli florets
- kosher salt and black pepper
Tahini Dressing
- ⅓ cup tahini (drippy, not hard)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons toasted sesame oil
- 2 teaspoons honey or maple syrup
- ¼ cup distilled white vinegar
- 1 garlic clove, minced
- 2 teaspoons ground ginger
- kosher salt as needed
- 2-3 tablespoon cold water to thin out, if needed
Other
- 2 cups Pre-cooked brown rice, quinoa, or farro
- 3 green onions chopped
- 1 red bell pepper or carrots, chopped (optional)
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat oven to 425 degrees Fahrenheit and prep a sheet pan with parchment paper for easy clean up. Toss chopped sweet potatoes with 1 tablespoon of olive oil and salt and pepper to your taste, then spread out on the baking sheet evenly so no pieces are overlapping. Bake the sweet potatoes for 20 minutes, then flip/toss the potatoes so they'll brown evenly.
- Meanwhile, prep the broccoli by mixing with olive oil, salt and pepper. If there's enough room, after the first 20 minutes, place the broccoli on the pan with the sweet potatoes or place on a separate sheet pan. Roast another 15-20 minutes until sweet potatoes and broccoli are crisp on edges.
- While the potatoes and broccoli roast, prep the tahini sauce by combining all the ingredients in a small food processor or by whisking together in a bowl. Add 2-3 tablespoons of cold water until desired consistency is reached. Taste and adjust any seasonings - some tahini are more salty than others. I add about ½ teaspoon of kosher salt.
- Chop any extra veggies you plan to add like pepper, green onion, etc. Microwave or cook rice/grains as well. Then begin to build the bowl with ½ cup cooked rice, sweet potatoes, and broccoli on the bottom. Top with tahini sauce, green onion, and toasted sesame seeds.
Notes
- The base of this needs to be sweet potatoes, but other vegetables can be subbed out. I do like to use broccoli, but the red bell pepper or green onions can be subbed with shallots, chives, mushrooms - any vegetables you like or have on hand.
- If you don't love tahini dressing, try this with ranch or a creamy basil dressing.
- Protein Ideas - Salmon, shrimp, chicken, flank steak, beans, or cook grain in bone broth.
- To toast sesame seeds - Place in a dry skillet on medium heat and stir them, watching very carefully
Courtney says
This recipe was soo good and pretty easy to make! You could easily swap out some of the veggies to change it up a bit. I loved the dressing so much I think I'll put it over roasted vegetables for a side. Thanks again for another great recipe 🙂
Alicia says
Sure thing! Thank you, Courtney - you're so right about swapping the veggies!
Marybeth says
I really enjoyed this! The dressing is so delicious and different from what I usually make. It was so nice and filling. I can’t wait to have the leftovers for lunch tomorrow!!
Wenda Schoppert says
I LOVE this! I switch the veggies out for anything on hand. The tahini sauce is also great on Collard Green Wraps! You are fantastic Alicia! Keep them coming PLEASE!
Alicia says
I love your brilliant idea for the wraps! Thanks, Wenda!
Vera says
Love everything about this dish. Have made this several times and my kids enjoy it too. Thank you for the great recipe
Alicia says
Thank you Vera!!
Blair says
I am very new to the VM world am so thankful I found your site! I’m going to start implementing the HYH diet and want to start with this recipe. It looks amazing! Do you think it would do well as a freezer meal to have through out the week?
I can’t put into words how much I appreciate you! I am extremely thankful for you!
Monica says
This was so good and healthy! Came together easily and was light and refreshing. I'll definitely be making this more as the weather warms up!
Bridget says
I saw this recipe on the website for several months. However, I made it for the first time a few months ago. It is delicious! And so simple???? It’s a regular meal now for us!
Alicia says
Thanks, Bridget!!
Karen R Mizrach says
Just making this for lunch. The dressing is so delicious I'm not sure I can wait til noon to eat!! Bought sweet potatoes cut into fry shape, and just roasted and cut into pieces, so that was easy. Adding roasted broccoli, red pepper, brown rice and green onions. Another favorite!
Kelly says
This recipe is amazingly good and I highly recommend to other vegetarians and well, everyone! If you love tahini, this dressing is incredible. Such a delicious combination of flavours!
Toby says
This is one of my new favorite recipes! The flavor combination is so unique and delicious. It was easy to make and even great for leftovers the next day. I paired with baked chicken!