Broccoli Sweet Potato Grain Bowl with Chickpeas and Tahini Dressing Recipe
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.
- 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
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
- Cook grain: Prepare your choice of grain according to package instructions. While the grain cooks, proceed to prepare the vegetables.
- 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.
- 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.
- 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
