Broccoli Sweet Potato Bowl
User Reviews
4.7
33 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
433 kcal
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Course
Main Course
Broccoli Sweet Potato Bowl
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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 oz 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 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
- 1.5 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.
- For more dressing options check out, my Lemon Tahini Dressing, Almond Butter Balsamic Dressing or Cilantro Lime Dressing.
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
64g
(21%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Sodium
501mg
(21%)
Potassium
893mg
(26%)
Fiber
14g
(56%)
Sugar
6g
(12%)
Vitamin A
6108IU
(122%)
Vitamin C
147mg
(163%)
Calcium
143mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 501mg | 21% |
| Potassium | 893mg | 19% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
| Vitamin A | 6108IU | 122% |
| Vitamin C | 147mg | 163% |
| Calcium | 143mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
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