Roasted Chickpea Broccoli Power Bowls

roasted chickpea and broccoli power bowls recipe with creamy tahini ginger dressing

4.8 from 4 reviews

This Sweet Potato Broccoli 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!


Units Scale

For the Bowls

  • 1 cup grain of choice, rinsed (I used farro)
  • 1 (14 ounce) can chickpeas, drained and rinsed (garbanzo beans)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1 small red onion, sliced into wedges
  • 1 small head broccoli, cut into medium florets
  • 1 small-medium sweet potato, cut into 1” cubes
  • 1 cup chopped kale, massaged with olive oil


Ginger Tahini Dressing

  • 1/4 cup tahini (or sub sunflower seed butter, or a nut butter – see notes in post)
  • 2 tablespoons freshly squeezed lemon juice
  • 1.5 tablespoons coconut aminos
  • 1 medium clove garlic
  • 1″ cube fresh ginger, peeled and chopped (or 1/2 tablespoon ginger paste)
  • sea salt, to taste (test first then add as you’d like)
  • 23 tablespoons water, to thin as desired


  1. Cook grain: Prepare grain of choice according to package instructions; set aside. Move on to preparing the veggies as the grain is cooking
  2. 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.
  3. 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. 
  4. 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! 


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. 

For more dressing options check out, my Lemon Tahini Dressing, Almond Butter Balsamic Dressing or Cilantro Lime Dressing.

Keywords: sweet potato broccoli bowl, sweet potato chickpea bowl, power bowl recipes