Introduction

A nourishing and vibrant dish, the Roasted Sweet Potato and Beet Bowl with Creamy Tahini Lime Dressing is a perfect blend of earthy flavors, vibrant colors, and satisfying textures. This recipe celebrates the natural sweetness of roasted root vegetables balanced with a tangy, creamy tahini lime dressing. Ideal for a wholesome lunch or a filling dinner, it’s loaded with vitamins, fiber, and healthy fats. Not only is it beautiful to look at, but it also provides a delightful eating experience that’s as nourishing as it is delicious.

Ingredients:

For the Roasted Vegetables:

2 large sweet potatoes, peeled and cubed
3 medium beets, peeled and cubed
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon ground cumin (optional, for added flavor)
1 teaspoon smoked paprika (optional)

For the Bowl:

1 cup cooked quinoa or brown rice
1 cup chopped kale or spinach
1 avocado, sliced
1/4 cup crumbled feta cheese (optional)
2 tablespoons roasted pumpkin seeds (pepitas)
Fresh herbs (like parsley or cilantro) for garnish

For the Creamy Tahini Lime Dressing:

1/4 cup tahini
2 tablespoons freshly squeezed lime juice
2 tablespoons warm water (to thin the dressing)
1 tablespoon maple syrup or honey
1 clove garlic, minced
Salt and pepper to taste

Preparation:

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: Prepare the Vegetables

In a large mixing bowl, toss the cubed sweet potatoes and beets with olive oil. Season with salt, pepper, ground cumin, and smoked paprika if using. Make sure the vegetables are evenly coated.

Step 3: Roast the Vegetables

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until the sweet potatoes are tender and the beets are slightly caramelized, flipping halfway through for even cooking.

Step 4: Prepare the Quinoa or Brown Rice

While the vegetables are roasting, cook your quinoa or brown rice according to package instructions. Once done, fluff with a fork and set aside.

Step 5: Prepare the Creamy Tahini Lime Dressing

In a small bowl, whisk together tahini, lime juice, minced garlic, maple syrup (or honey), and a pinch of salt and pepper. Gradually add warm water, one tablespoon at a time, until you reach your desired consistency. The dressing should be creamy but pourable.

Step 6: Assemble the Bowl

Divide the cooked quinoa or brown rice between serving bowls. Add a generous handful of chopped kale or spinach to each bowl. Arrange roasted sweet potatoes, beets, sliced avocado, crumbled feta (if using), and a sprinkle of roasted pumpkin seeds on top.

Step 7: Drizzle and Garnish

Drizzle the creamy tahini lime dressing over the assembled bowls. Garnish with fresh herbs like parsley or cilantro for an extra burst of flavor.

COOKING Note:

The dressing may thicken as it sits. If this happens, add a splash of water to thin it out before serving.
The beets can stain hands and cutting boards. To avoid this, consider wearing kitchen gloves or using a plastic cutting board.
Roasted vegetables can be made ahead of time and stored in the refrigerator for up to three days, making meal prep easy.

Serving Suggestions:

This bowl is perfect on its own for a filling vegetarian meal.
For added protein, consider topping it with grilled chicken, roasted chickpeas, or a fried egg.
Pair it with a warm pita or crusty bread for a heartier meal.

Tips:

Make-Ahead Prep: Roast the sweet potatoes and beets in advance, and store them in airtight containers for up to three days in the fridge.
Customize Your Bowl: Feel free to swap in other roasted veggies like carrots, brussels sprouts, or cauliflower for variety.
Meal Prep Friendly: This bowl is perfect for meal prepping. Simply store all the components separately and assemble when ready to eat.
Vegan Option: Omit the feta cheese or use a vegan cheese alternative to keep this dish fully plant-based.

Prep Time:

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Nutritional Information (per serving):

Calories: 450
Protein: 10g
Sodium: 350mg (varies based on seasoning and feta cheese)

Conclusion

The Roasted Sweet Potato and Beet Bowl with Creamy Tahini Lime Dressing is a simple yet gourmet meal that brings together the best of plant-based ingredients. It’s a vibrant, nutrient-dense dish that can be easily customized to suit your tastes or dietary preferences. With each bite, you’ll experience the perfect balance of roasted vegetables, hearty grains, and a creamy, citrusy dressing that ties it all together beautifully.

Roasted Sweet Potato and Beet Bowl with Creamy Tahini Lime Dressing

Author: Imili Johnson
Total Time: 50 minutes

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