I built a Roasted Veggie Power Bowl of roasted sweet potato, broccoli, and a ginger tahini dressing that keeps well for easy meal prep.
I never thought two simple things could totally change my weekday lunches until I started building bowls around sweet potatoes and broccoli. It’s weird how something so basic can feel adventurous, like a little flavor puzzle you want to solve.
This is exactly the kind of thing I tag under Healthy Veggie Bowl Recipes and Bowls With Broccoli because it’s familiar but also kind of unexpected. There’s texture, color, and a finishing touch that sneaks up on you.
I kept making it all week, even when I told myself I was too busy, so yeah give it a go, you might actually get hooked.
Ingredients
- Sweet potatoes add natural sweetness, lots of fiber and vitamin A, sorta comforting.
- Broccoli brings crunch vitamin C and plant protein, a little bitter but fresh.
- Quinoa gives fluffy grains and complete protein, so it keeps youll full longer.
- Tahini makes the bowl creamy and nutty, adds healthy fats and depth.
- Chickpeas add a chewy bite plus extra protein and fiber, nice for texture.
- Avocado gives richness and smoothness, heart healthy fats and a mellow taste.
- Lemon and ginger brighten the bowl, sharp sour notes and warm zing.
Ingredient Quantities
- 2 medium sweet potatoes about 1 1/2 pounds peeled and cut into cubes
- 1 medium head broccoli about 4 cups florets
- 1 cup uncooked quinoa rinsed
- 2 tablespoons olive oil divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt plus more for finishing
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons tahini
- 1 tablespoon grated fresh ginger
- 2 tablespoons lemon juice about 1 lemon
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1 small garlic clove minced
- 2 to 4 tablespoons warm water to thin the dressing
- 1 teaspoon toasted sesame oil optional but nice
- 1 (15 ounce) can chickpeas optional
- 1 ripe avocado sliced optional
- 2 green onions thinly sliced optional
- 1 tablespoon sesame seeds or chopped toasted almonds optional
- Fresh cilantro or parsley for garnish optional
How to Make this
1. Preheat oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, ground cumin, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Spread on a rimmed baking sheet in a single layer.
2. Roast sweet potatoes for 10 minutes, then add the broccoli florets tossed with the remaining 1 tablespoon olive oil and a pinch of salt to the sheet, or use a second sheet if you want more space. Roast both until sweet potatoes are tender and edges are caramelized and broccoli is browned and tender, about 15 to 18 more minutes.
3. If using chickpeas, drain and pat a 15 ounce can dry, toss with a little extra oil, a pinch of salt and a sprinkle of smoked paprika, then roast on a separate sheet for about 20 to 25 minutes until crispy. You can also pan sauté them if you prefer.
4. While veg roast, cook the quinoa: combine 1 cup rinsed quinoa with 2 cups water and a pinch of salt in a small pot. Bring to a boil, reduce to low, cover and simmer 12 to 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
5. Make the ginger tahini dressing: whisk together 3 tablespoons tahini, 1 tablespoon grated fresh ginger, 2 tablespoons lemon juice, 1 tablespoon soy sauce or tamari, 1 tablespoon maple syrup, and 1 small minced garlic clove. Add 2 to 4 tablespoons warm water until it reaches a pourable consistency. Stir in 1 teaspoon toasted sesame oil if using, taste and add more salt or lemon if needed.
6. Slice the ripe avocado and thinly slice the green onions. Toast sesame seeds or chopped almonds in a dry skillet for 1 to 2 minutes until fragrant, if you like.
7. Build the bowls: start with a bed of quinoa, top with roasted sweet potatoes, roasted broccoli, crispy chickpeas if using, and avocado slices. Drizzle the ginger tahini dressing over everything.
8. Finish with green onions, toasted sesame seeds or almonds, and fresh cilantro or parsley. Sprinkle a little extra sea salt or lemon juice to taste. These hold up well for meal prep, keep dressing separate if you need them to stay firmer.
Equipment Needed
1. Rimmed baking sheet or two for roasting the sweet potatoes, broccoli and chickpeas
2. Cutting board and a sharp chef’s knife for peeling, cubing and slicing
3. Measuring cups and spoons (and a kitchen scale if you like to be exact)
4. Small saucepan with a lid for cooking the quinoa
5. Mixing bowls for tossing veg and for the dressing
6. Whisk and a fork to mix dressing and to fluff the quinoa
7. Colander for rinsing quinoa and draining chickpeas
8. Nonstick skillet for toasting sesame seeds or pan crisping chickpeas
9. Spatula or tongs and oven mitts for handling hot pans and serving
FAQ
Broccoli Sweet Potato Bowl Recipe Substitutions and Variations
- Sweet potatoes: swap with butternut squash, pumpkin, or carrots — similar sweet, roastable veg, cube them about the same size and roast until tender (times vary a little so check with a fork).
- Quinoa: use farro, brown rice, or couscous — farro and brown rice need more water and longer cooking, couscous cooks fast so watch it, adjust liquid and cook time accordingly.
- Tahini: use sunflower seed butter for a nut free option, or almond/cashew butter for a milder flavor, or plain Greek yogurt plus a splash of sesame oil to mimic the creaminess and sesame note; thin with lemon juice or warm water as needed.
- Soy sauce or tamari: substitute coconut aminos for a gluten free, lower sodium option, or use regular low sodium soy sauce or liquid aminos; taste and adjust since sweetness and saltiness differ.
Pro Tips
1) Dont crowd the pan when roasting. Give the sweet potato cubes room so they caramelize instead of steaming, and try to cut them all the same size so nothing finishes way before the rest. If you want extra char, move the tray to the top rack for the last few minutes, but watch it so the broccoli doesnt burn.
2) Fix a gloopy tahini by warming and thinning it with hot water a little at a time, then taste as you go. Microwave the tahini for 8 to 12 seconds or whisk with a spoonful of hot water until smooth, add lemon or maple to balance any bitterness, and save a bit of dressing undiluted if you like a thicker drizzle.
3) For super crispy chickpeas dry them really well, toss in a tiny bit of cornstarch or baking powder with the oil, and roast on a separate sheet so they dont steam with the other veg. Let them cool on the tray for a few minutes after roasting, they crisp up more as they cool.
4) Make the quinoa pop and keep bowls fresh: toast the rinsed quinoa in a dry pan for a minute before simmering to boost flavor, and use stock instead of plain water if you want more depth. For meal prep keep the dressing separate and add avocado right before eating or mash some into the dressing so it wont brown and the bowls stay creamy.
Broccoli Sweet Potato Bowl Recipe
I built a Roasted Veggie Power Bowl of roasted sweet potato, broccoli, and a ginger tahini dressing that keeps well for easy meal prep.
4
servings
478
kcal
Equipment: 1. Rimmed baking sheet or two for roasting the sweet potatoes, broccoli and chickpeas
2. Cutting board and a sharp chef’s knife for peeling, cubing and slicing
3. Measuring cups and spoons (and a kitchen scale if you like to be exact)
4. Small saucepan with a lid for cooking the quinoa
5. Mixing bowls for tossing veg and for the dressing
6. Whisk and a fork to mix dressing and to fluff the quinoa
7. Colander for rinsing quinoa and draining chickpeas
8. Nonstick skillet for toasting sesame seeds or pan crisping chickpeas
9. Spatula or tongs and oven mitts for handling hot pans and serving
Ingredients
2 medium sweet potatoes about 1 1/2 pounds peeled and cut into cubes
1 medium head broccoli about 4 cups florets
1 cup uncooked quinoa rinsed
2 tablespoons olive oil divided
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt plus more for finishing
1/4 teaspoon freshly ground black pepper
3 tablespoons tahini
1 tablespoon grated fresh ginger
2 tablespoons lemon juice about 1 lemon
1 tablespoon soy sauce or tamari
1 tablespoon maple syrup
1 small garlic clove minced
2 to 4 tablespoons warm water to thin the dressing
1 teaspoon toasted sesame oil optional but nice
1 (15 ounce) can chickpeas optional
1 ripe avocado sliced optional
2 green onions thinly sliced optional
1 tablespoon sesame seeds or chopped toasted almonds optional
Fresh cilantro or parsley for garnish optional
Directions
- Preheat oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, ground cumin, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Spread on a rimmed baking sheet in a single layer.
- Roast sweet potatoes for 10 minutes, then add the broccoli florets tossed with the remaining 1 tablespoon olive oil and a pinch of salt to the sheet, or use a second sheet if you want more space. Roast both until sweet potatoes are tender and edges are caramelized and broccoli is browned and tender, about 15 to 18 more minutes.
- If using chickpeas, drain and pat a 15 ounce can dry, toss with a little extra oil, a pinch of salt and a sprinkle of smoked paprika, then roast on a separate sheet for about 20 to 25 minutes until crispy. You can also pan sauté them if you prefer.
- While veg roast, cook the quinoa: combine 1 cup rinsed quinoa with 2 cups water and a pinch of salt in a small pot. Bring to a boil, reduce to low, cover and simmer 12 to 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Make the ginger tahini dressing: whisk together 3 tablespoons tahini, 1 tablespoon grated fresh ginger, 2 tablespoons lemon juice, 1 tablespoon soy sauce or tamari, 1 tablespoon maple syrup, and 1 small minced garlic clove. Add 2 to 4 tablespoons warm water until it reaches a pourable consistency. Stir in 1 teaspoon toasted sesame oil if using, taste and add more salt or lemon if needed.
- Slice the ripe avocado and thinly slice the green onions. Toast sesame seeds or chopped almonds in a dry skillet for 1 to 2 minutes until fragrant, if you like.
- Build the bowls: start with a bed of quinoa, top with roasted sweet potatoes, roasted broccoli, crispy chickpeas if using, and avocado slices. Drizzle the ginger tahini dressing over everything.
- Finish with green onions, toasted sesame seeds or almonds, and fresh cilantro or parsley. Sprinkle a little extra sea salt or lemon juice to taste. These hold up well for meal prep, keep dressing separate if you need them to stay firmer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 475g
- Total number of serves: 4
- Calories: 478kcal
- Fat: 15.9g
- Saturated Fat: 2.8g
- Trans Fat: 0g
- Polyunsaturated: 3.4g
- Monounsaturated: 7g
- Cholesterol: 0mg
- Sodium: 520mg
- Potassium: 1096mg
- Carbohydrates: 72g
- Fiber: 11g
- Sugar: 13g
- Protein: 13.4g
- Vitamin A: 32500IU
- Vitamin C: 71mg
- Calcium: 154mg
- Iron: 4mg
