This Broccoli Sweet Potato Bowl is a healthy, balanced, nutrient-dense power bowl finished with a homemade ginger tahini dressing. Perfect for meal prep, or any time you need a nice recharge to your week!
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You can’t go wrong with roasted sweet potatoes and broccoli. Throw in some chickpeas, avocado and a creamy dressing, and your tastebuds will go crazy for this one!
Why You’ll Love This Recipe
- Colorful and packed with nutrients!
- Customize it based on what you have in your pantry and fridge.
- Flavorful and texturally appealing to keep you and your tastebuds satisfied!
- Stores beautifully, giving you a jumpstart to your week.
What is a Power Bowl?
Whether you refer to it as a power bowl, grain bowl, nourish bowl, macro bowl or Buddha bowl, the main purpose is to achieve balance in the food proportions, and as a result, your health, too.
Not matter what you call them, they all usually contain 5 main components – grain, protein, vegetable, dressing and ‘sprinkles’ (nuts and seeds).
Fun fact: The name ‘Buddha’ bowl may originate from the story of Buddha carrying his food bowl around the village. He would then fill it with small portions of different types of food the villagers would offer him.
Recipe Ingredients
This sweet potato bowl is layered and scattered with ingredients you probably already have on hand. We will need:
Sweet Potato Broccoli Bowls:
- grain of choice – I used farro, but this could be brown rice or quinoa to keep it gluten-free. Cook it according to package directions.
- chickpeas – for plant-based protein. I also love how crispy the chickpeas get when roasted in the oven.
- olive oil – to add richness and allow the seasonings to stick. You can also use avocado oil.
- seasonings – a simple yet savory mix of cumin, turmeric, garlic powder, salt and pepper adds warming spice.
- broccoli – every power bowl needs some greens – and the broccoli gets nice and crispy in the oven.
- red onion – for color and savory bite.
- sweet potato – complex carbs are your best friend, and sweet potatoes are one of my favorites. Swap it out for butternut squash if you prefer!
- kale – I like Tuscan kale for it’s delicate texture and flavor, but curly kale or red kale will also work. Just make sure to massage the leaves with extra virgin olive oil for a softer bite. You can also chope finely and toss with the grains once cooked.
Ginger Tahini Dressing:
- tahini – sesame seed paste adds a creamy richness. You can also use sunflower seed butter to keep it nut free, or any nut butter if not an issue.
- lemon juice – for a fresh bite.
- coconut aminos – for depth and umami flavor.
- garlic + ginger – the garlic adds aroma, while the ginger adds a spicy kick, and it’s anti-inflammatory.
- water – water helps to balance the texture and acidity. Use more or less depending on your desired consistency. Coconut milk is also a delicious creamy sub.
- sea salt – to enhance all those creamy, gingery notes.
For more dressing options check out, my Lemon Tahini Dressing, Almond Butter Balsamic Dressing or Cilantro Lime Dressing.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make Power Bowls
Cook Grain
Prepare your grain of choice according to package instructions. Allow to cook and cool while you prepare the veggies.
Roast Vegetables
Preheat oven to 375ºF and line a large baking sheet with parchment paper.
Add chickpeas to a small bowl with 1 tablespoon olive oil and the dry seasonings. Toss gently to coat and set aside for now.
Add red onion, broccoli florets and sweet potatoes to the sheet pan (split up in sections as shown in the photo). Drizzle with remaining olive oil and sprinkle with salt and pepper to taste. Now add the seasoned chickpeas next to other veggies.
Bake the vegetables for 25-30 minutes, or until broccoli is soft and sweet potatoes are tender. If you have a convection setting on your oven, you can get more of a crisp so watch baking time accordingly.
Massage the kale with a touch of olive oil while the veggies are roasting in the oven.
Note: If you want crisper chickpeas, remove any cooked veggies from pan and continue cooking chickpeas another 5-10 minutes.
Make The Dressing
Add the tahini, lemon juice, coconut aminos, garlic, ginger and sea salt to a small blender (I used my NutriBullet). Blend until smooth and check consistency. Here is where I’ll add 1-2 tablespoons of water and check consistency again.
Assemble Bowls
Divide desired amount of grains into two bowls (you may have some leftover) and evenly distribute broccoli, sweet potatoes, red onion, chickpeas, and massaged kale.
Drizzle with the tahini sauce and serve warm. Enjoy!
Serving Suggestions
Serve these sweet potato bowls as a healthy, plant-based lunch or dinner, with extra dressing for drizzling.
I like to add even more healthy fats and protein with some sliced avocado and hemp seeds. Staying in the tradition of power bowls, feel free to sprinkle on any sort of nuts or seeds, like almonds, cashews, pumpkin seeds or sunflower seeds.
Vegan Power Bowl Recipe Variations
- Try a different grain: Make these both vegan and gluten-free with brown rice or quinoa.
- Swap out the plant based protein: Enjoy any protein of choice, like navy beans, cannellini beans, tofu or a few hard boiled eggs.
- Go crazy with greens: Increase the greens by tossing in a handful of baby spinach or arugula.
- Change up the sauce: Keep it interesting with Lemon Tahini Dressing, Almond Butter Balsamic Dressing or Cilantro Lime Dressing. You can also use this peanut sauce.
- Add a pickle: Add a bright, briny finish with pickled red onions or jalapeños.
How to Store for Meal Prep
So, you have a few choices when packing up this broccoli chickpea bowl. You can either:
- Pack the whole bowl: Portion out the grain, vegetables, chickpeas and greens into 3-4 meal prep containers. Keep the dressing on the side and toss just before eating.
- Store each component separately: The components of this power bowl (i.e. grain, roasted veggies, greens, dressing) can all be stored in their own, respective container. Any time the craving hits, throw all the components together and toss with the dressing.
Note: Yield will depend on how small or large broccoli and sweet potato are, and how many grains you want per serving. I find this recipe yields 2-3 larger portions, or 4 medium sized portions.
More Power Bowl Recipes You’ll Love:
If you make this Sweet Potato Chickpea Bowl recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Broccoli Sweet Potato Bowl
Ingredients
For the Bowls
- 1 cup grain of choice, rinsed (I used farro but quinoa works too)
- 1 14 oz can chickpeas,, drained and rinsed (garbanzo beans)
- 2 tablespoons olive oil, divided
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 small red onion, sliced into wedges
- 1 head broccoli, cut into medium florets
- 1 small sweet potato, cut into 1" cubes
- 1 cup chopped kale, massaged with olive oil
Ginger Tahini Dressing
- ¼ cup tahini, or sub sunflower seed butter, or a nut butter – see notes in post
- 2 tablespoons freshly squeezed lemon juice
- 1½ tablespoons coconut aminos
- 1 clove garlic
- 1 inch cube fresh ginger, peeled and chopped (or ½ tablespoon ginger paste)
- sea salt, to taste (test first then add as you'd like)
- 2-3 tablespoons water, to thin as desired
Instructions
- Cook grain: Prepare grain of choice according to package instructions; set aside. Move on to preparing the veggies as the grain is cooking
- Make veggies: Preheat oven to 375ºF and line large baking sheet with parchment paper. Add chickpeas to bowl with 1 tablespoon olive oil and dry seasonings, toss to combine and set aside. Add red onion, chopped broccoli and sweet potatoes to baking sheet; drizzle with remaining olive oil and sprinkle with salt and pepper to taste. Add seasoned chickpeas next to other veggies and transfer sheet pan to oven and bake for 25-30 minutes, or until broccoli is soft and sweet potatoes are tender. Note: if you want crisper chickpeas, remove any cooked veggies from pan and continue cooking chickpeas another 5-10 minutes.
- Make dressing: Add all dressing ingredients to a small blender (I used my NutriBullet) and blend until smooth. Start with 1 tablespoon of water then add 1-2 more tablespoons, depending on desired consistency.
- Assemble bowls: Divide desired amount of grains into two bowls and evenly distribute broccoli, sweet potatoes, red onion, chickpeas, and chopped kale. Drizzle with dressing and serve warm; enjoy!
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