Broccoli Sweet Potato Grain Bowl with Chickpeas and Tahini Dressing Recipe

Introduction

This Broccoli Sweet Potato Bowl is a wholesome and vibrant meal packed with nutritious ingredients and bold flavors. Perfect for a healthy lunch or dinner, it combines roasted vegetables, protein-rich chickpeas, and a creamy tahini dressing for a satisfying dish.

Ingredients

• 1 cup grain of choice (rinsed; farro or quinoa recommended)
• 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-inch cubes
• 1 cup chopped kale, massaged with olive oil
• ¼ cup tahini (or substitute sunflower seed butter or nut butter)
• 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
• 2-3 tablespoons water (to thin dressing as desired)

Instructions

1. Step 1: Cook your chosen grain according to the package instructions, then set aside. While the grain is cooking, prepare the vegetables.
2. Step 2: Preheat the oven to 375ºF and line a large baking sheet with parchment paper. In a bowl, toss the drained chickpeas with 1 tablespoon olive oil, ground cumin, turmeric, garlic powder, sea salt, and black pepper. Set aside.
3. Step 3: Arrange the sliced red onion, broccoli florets, and sweet potato cubes on the baking sheet. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper to taste. Add the seasoned chickpeas to the baking sheet alongside the vegetables.
4. Step 4: Roast everything in the oven for 25–30 minutes, or until the broccoli is tender and the sweet potatoes are cooked through. For crispier chickpeas, remove the cooked vegetables after roasting and continue baking the chickpeas for an additional 5–10 minutes.
5. Step 5: Prepare the dressing by combining tahini, lemon juice, coconut aminos, garlic, ginger, and a pinch of sea salt in a blender or food processor. Blend until smooth, adding 1 tablespoon of water at first, then adding 1–2 more tablespoons until you reach your desired dressing consistency.
6. Step 6: Assemble the bowls by dividing the cooked grain between two bowls. Top evenly with the roasted broccoli, sweet potatoes, red onion, chickpeas, and massaged kale. Drizzle generously with the tahini dressing and serve warm.

Tips & Variations

• For a nut-free version, substitute tahini with sunflower seed butter or another seed butter of your choice.
• Try swapping farro or quinoa with brown rice or couscous to vary the grain base.
• Massage kale with a bit of olive oil and salt to soften its texture and reduce bitterness.
• Add a sprinkle of toasted sesame seeds or chopped fresh herbs like parsley or cilantro for extra flavor.
• If you prefer spicier bowls, add a pinch of cayenne pepper to the roasted chickpeas seasoning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. Reheat the bowl gently in the microwave or on the stovetop until warmed through, then add the dressing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen broccoli and sweet potatoes can be used. Be sure to thaw and pat dry the vegetables before roasting to avoid excess moisture and help them crisp up better.

Is this recipe suitable for vegan diets?

Absolutely! This bowl is fully plant-based and vegan-friendly, using plant proteins and no animal products.

Broccoli Sweet Potato Grain Bowl with Chickpeas and Tahini Dressing Recipe

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★★★★★

4.4 from 94 reviews

A wholesome and vibrant Broccoli Sweet Potato Bowl featuring roasted vegetables, protein-rich chickpeas, and a creamy tahini dressing served over your choice of grain. This nutritious bowl combines savory roasted broccoli, sweet tender sweet potatoes, and flavorful spices, making it a perfect balanced meal for lunch or dinner.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Plant-Based / Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grain

• 1 cup grain of choice (rinsed; farro or quinoa recommended)

Roasted Vegetables & Chickpeas

• 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-inch cubes
• 1 cup chopped kale (massaged with olive oil)

Dressing

• ¼ cup tahini (or substitute sunflower seed butter or nut butter)
• 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
• 2–3 tablespoons water (to thin as desired)

Instructions

1. Cook grain: Prepare your choice of grain according to package instructions. While the grain cooks, proceed to prepare the vegetables.
2. Prepare and roast vegetables and chickpeas: Preheat the oven to 375ºF (190ºC) and line a large baking sheet with parchment paper. In a bowl, toss chickpeas with 1 tablespoon of olive oil and the dry seasonings—ground cumin, turmeric, garlic powder, sea salt, and black pepper. Spread the chickpeas onto the baking sheet. Add the sliced red onion wedges, broccoli florets, and sweet potato cubes to the same baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the veggies, and sprinkle with salt and pepper to taste. Bake for 25-30 minutes or until broccoli is tender and sweet potatoes are cooked through. For crispier chickpeas, remove the cooked veggies halfway and continue roasting chickpeas for an additional 5-10 minutes.
3. Make the dressing: In a small blender, combine tahini, freshly squeezed lemon juice, coconut aminos, garlic, ginger, and sea salt. Blend until smooth, starting with 1 tablespoon of water and gradually adding 1-2 more tablespoons to reach your desired dressing consistency.
4. Assemble the bowls: Divide the cooked grains evenly into serving bowls. Layer roasted broccoli, sweet potatoes, red onion, chickpeas, and massaged kale on top. Drizzle generously with the tahini dressing. Serve warm and enjoy your nutritious Broccoli Sweet Potato Bowl!

Notes

• Use farro or quinoa as recommended grains; other grains can be substituted.
• Tahini can be substituted with sunflower seed butter or nut butter if preferred or for allergy reasons.
• Adjust water in the dressing to achieve a thinner or thicker consistency based on your liking.
• If you prefer crisper chickpeas, continue baking them after removing the veggies.
• To massage the kale, sprinkle a little olive oil and gently rub the leaves until softened.

Keywords: Broccoli Sweet Potato Bowl, Roasted Vegetables, Chickpeas, Tahini Dressing, Healthy Grain Bowl, Vegetarian Dinner, Plant-Based Meal