Sweet Potato Broccoli Quinoa Bowl Recipe

Get ready to dive into this vibrant Sweet Potato, Broccoli, and Quinoa Bowl that’s not just a meal, but an experience of wholesome deliciousness, all wrapped up in a cozy 30-minute adventure!

It is my passion to create not only lip-smacking recipes but also ones that are nutrient-dense, like this Sweet Potato Broccoli Quinoa Bowl. It’s a perfect “Bowl Meal” with protein from the quinoa, roasted sweet potato, and colorful broccoli.

The flavor is kicked up with smoked paprika and garlic powder, and I almost always use tahini and lemon juice as a creamy dressing.

Sweet Potato Broccoli Quinoa Bowl Recipe Ingredients

• Quinoa: Packed with protein and fiber, supports muscle and digestion.
• Sweet Potato: Rich in vitamins A and C, adds natural sweetness and energy.
• Broccoli: Full of vitamins K and C, aids in immunity and bone health.
• Olive Oil: Heart-healthy fats, enhances flavor and nutrient absorption.
• Lemon Juice: Adds a fresh, tangy flavor and boosts vitamin C intake.
• Tahini: Offers a nutty taste, rich in healthy fats and plant-based protein.

Sweet Potato Broccoli Quinoa Bowl Recipe Ingredient Quantities

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 large sweet potato, peeled and cubed
• 2 cups broccoli florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Juice of 1 lemon
• 1 tablespoon tahini
• 2 tablespoons chopped fresh parsley

How to Make this Sweet Potato Broccoli Quinoa Bowl Recipe

1. Set your oven to 400°F (200°C) to heat up before you start cooking.

2. Combine the diced sweet potatoes in a bowl and toss with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet. Roast the sweet potato cubes for 25-30 minutes, shaking the pan halfway through, until tender and caramelized.

3. As the sweet potatoes roast, combine the rinsed quinoa and water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

4. Place the broccoli florets in a steaming basket and hold it over boiling water. Steam the broccoli for around 5 minutes. The florets should be bright green and tender-crisp when you take them off the heat.

5. Combine lemon juice, tahini, garlic powder, salt, and pepper in a small bowl. This simple dressing is good enough to eat on its own. Adjust the consistency to your liking with water. If you don’t have tahini or don’t want to use it, nut butter thinned with water can substitute.

6. When the sweet potatoes are finished, take them from the oven and allow them to cool a bit.

7. Combine the cooked quinoa, the roasted sweet potatoes, and the steamed broccoli in a large bowl.

8. Drizzle the tahini dressing over the quinoa mixture. Toss gently until all the ingredients are combined and coated. Serve at room temperature.

Dressing:

9. Pour the mixture into the serving bowls.

10. Before serving, sprinkle with minced fresh parsley. Dig into your Sweet Potato, Broccoli, and Quinoa Bowl!

Sweet Potato Broccoli Quinoa Bowl Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Large mixing bowl
4. Spoon or spatula for tossing
5. Saucepan with lid
6. Fork (for fluffing quinoa)
7. Steaming basket
8. Pot or saucepan for boiling water (for steaming)
9. Small bowl
10. Whisk or fork (for mixing dressing)
11. Juicer (optional, for extracting lemon juice)
12. Large serving bowl
13. Measuring spoons
14. Knife (for chopping and cubing ingredients)
15. Cutting board
16. Serving bowls
17. Measuring cup

FAQ

• Q: Can I use a different grain instead of quinoa?Yes, you can use rice, farro, or couscous in place of quinoa, but make sure you tweak the cooking time and amount of liquid to suit the substitute.
• Q: How can I make this dish spicier?A: To give it some heat, add a pinch of red pepper flakes or a dash of hot sauce.
• Q: Is there a way to make this recipe nut-free?A: This recipe doesn’t call for nuts, and there’s no way they would make it into the final product. But if you have a nut allergy, you should be certain that the tahini you’re using comes from a facility that doesn’t process nuts.
• Q: Can this be made ahead of time?A: Certainly, the separate parts can be made in advance, and you can put the bowl together just before serving. It holds up nicely in the fridge for 3 days.
• Q: How should I cook the sweet potato and broccoli?A: After tossing them in olive oil, smoked paprika, salt, and pepper, put them in the oven at 400°F (200°C) and roast for about 25-30 minutes.
• Q: Is there an alternative to tahini for the dressing?Almond butter or sunflower seed butter can be used as a substitute for tahini.

Sweet Potato Broccoli Quinoa Bowl Recipe Substitutions and Variations

You can replace quinoa with couscous or bulgur wheat.
You can use chicken broth or just water in place of vegetable broth.
Butternut squash or carrots can be substituted for sweet potatoes.
Use regular paprika or chipotle powder for a spicier option. Instead of smoked paprika, use these.
Almond butter or sunflower seed butter can be used in place of tahini.

Pro Tips

1. To enhance the flavor of the quinoa, toast it in the saucepan for a few minutes over medium heat before adding the liquid. This will bring out a nutty aroma.

2. For an extra depth of flavor, add a clove of minced garlic or a teaspoon of onion powder to the quinoa while it’s cooking.

3. When roasting the sweet potatoes, try adding a dash of cinnamon along with the smoked paprika for a sweet and savory kick.

4. To ensure the broccoli retains its vibrant color and crisp texture, immediately transfer it to a bowl of ice water after steaming. This blanching process helps to set the color and stops the cooking.

5. Mix a tablespoon of maple syrup or honey into the tahini dressing for a sweet contrast to the savory and smoky flavors, creating a well-rounded taste profile.