Broccoli Sweet Potato Bowl
Servings: 4 bowls
Calories: 433kcal
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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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!
Notes
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.
Feel free to use the grain of your choice. Quinoa, rice, farro and freekeh are all great options.
Nutrition
Serving: 1 serving | Calories: 433kcal | Carbohydrates: 64g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 501mg | Potassium: 893mg | Fiber: 14g | Sugar: 6g | Vitamin A: 6108IU | Vitamin C: 147mg | Calcium: 143mg | Iron: 4mg