Sweet Potato Bowl
These roasted broccoli sweet potato bowls are filled with delicious vegetables and topped with a creamy tahini dressing.
Servings: 4 people
Ingredients
Roasted Vegetables
- 4 medium sweet potatoes cut into 1/2 inch cubes
- 2 tablespoons extra virgin olive oil or avocado oil
- 12 oz broccoli florets
- kosher salt and black pepper
Tahini Dressing
- 1/3 cup tahini (drippy, not hard)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons toasted sesame oil
- 2 teaspoons honey or maple syrup
- 1/4 cup distilled white vinegar
- 1 garlic clove, minced
- 2 teaspoons ground ginger
- kosher salt as needed
- 2-3 tbsp 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 1/2 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 1/2 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
Nutrition
Calories: 560kcal | Carbohydrates: 60g | Protein: 10g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Sodium: 162mg | Potassium: 1175mg | Fiber: 11g | Sugar: 14g | Vitamin C: 84mg | Calcium: 166mg | Iron: 4mg
