Sweet Potato and Broccoli Bowl with Lemon Tahini Sauce

Introduction

The Sweet Potato & Broccoli Bowl with Lemon Tahini Sauce is a vibrant, nutritious, and incredibly delicious dish that makes a perfect meal for lunch or dinner. This recipe combines the earthy sweetness of roasted sweet potatoes with the crunch of broccoli, topped off with a zesty lemon tahini sauce that ties all the flavors together. It’s a satisfying, plant-based meal that’s both vegan and gluten-free, making it an excellent option for those with dietary restrictions. This bowl is not only packed with nutrients but also bursting with flavors and textures, from the creamy tahini to the hearty sweet potatoes. Plus, it’s easy to make and perfect for meal prepping!

Ingredients

For the Bowl:

• 2 large sweet potatoes, peeled and cubed
• 1 medium broccoli head, cut into florets
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 can of chickpeas, drained and rinsed
• 1 tablespoon olive oil (for chickpeas)
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon salt
• 1 cup cooked quinoa or brown rice
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted pumpkin seeds or sunflower seeds
• 1/4 cup pomegranate seeds (optional for a sweet crunch)

For the Lemon Tahini Sauce:

• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 2 tablespoons water (more if needed to thin)
• 1 clove garlic, minced
• 1/2 teaspoon maple syrup or honey (optional)
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

Preparation

Step 1: Prepare and Roast Vegetables

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, paprika, cumin, garlic powder, salt, and black pepper until well-coated.
3. Spread the sweet potato cubes evenly on half of the prepared baking sheet.
4. In the same bowl, toss broccoli florets with a drizzle of olive oil, a pinch of salt, and black pepper. Spread them on the other half of the baking sheet.
5. Roast the vegetables in the oven for 20-25 minutes, turning halfway through, until the sweet potatoes are tender and the broccoli is slightly crispy.

Step 2: Prepare the Spiced Chickpeas

1. On another baking sheet, spread the drained and rinsed chickpeas. Pat them dry with a paper towel.
2. Toss chickpeas with olive oil, smoked paprika, turmeric, and salt.
3. Roast in the same 400°F (200°C) oven for 20-25 minutes until crispy, shaking the pan halfway through for even roasting.

Step 3: Cook the Quinoa

1. While the vegetables and chickpeas are roasting, cook the quinoa or brown rice according to the package instructions.
2. Fluff the quinoa with a fork once done and set it aside.

Step 4: Make the Lemon Tahini Sauce

1. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, maple syrup or honey, salt, and pepper.
2. Add water a tablespoon at a time until the sauce reaches your desired consistency. It should be creamy but pourable.

Step 5: Assemble the Bowl

1. In each serving bowl, add a generous scoop of cooked quinoa or brown rice.
2. Top with roasted sweet potatoes, broccoli, and crispy chickpeas.
3. Drizzle the Lemon Tahini Sauce over the bowl.
4. Garnish with fresh parsley, toasted seeds, and pomegranate seeds if using.
5. Serve warm or at room temperature.

Cooking Note

• If you prefer a more filling dish, you can add extra protein by incorporating grilled tofu, tempeh, or a boiled egg.
• Adjust the amount of water in the tahini sauce to control the thickness. For a thicker dip-like consistency, use less water; for a runnier sauce, add a bit more.
• Feel free to customize the vegetables based on what’s in season or what you have on hand—cauliflower, bell peppers, or kale would be excellent additions.
• Use a high-quality, creamy tahini for the sauce to get the best flavor. Stir the tahini well if it has separated.

Serving Suggestions

This Sweet Potato & Broccoli Bowl is perfect as a standalone dish, but here are a few serving suggestions to elevate the meal:

• Serve with a side of warm pita bread or naan for a Mediterranean touch.
• Pair with a fresh green side salad dressed in a simple vinaigrette to add a refreshing contrast.
• For a protein-packed version, add a handful of roasted nuts or seeds like almonds, cashews, or sunflower seeds.

Tips

• Meal Prep Tip: This bowl is excellent for meal prepping. Prepare the ingredients ahead of time, and store them separately in airtight containers. Assemble the bowls when ready to eat.
• Crispy Chickpeas: Make sure chickpeas are completely dry before roasting to ensure they come out crispy.
• Storage: The assembled bowl can be stored in the refrigerator for up to 3 days. Keep the sauce in a separate container to avoid soggy veggies.
• Customize the Flavor: You can make the sauce spicier by adding a pinch of cayenne pepper or some red pepper flakes to the tahini sauce.
• Quinoa Tip: Rinse quinoa thoroughly before cooking to remove any bitterness. Cook it in vegetable broth instead of water for added flavor.

Prep Time:

20 minutes

Cooking Time:

25 minutes

Total Time:

45 minutes

Nutritional Information (Per Serving):

• Calories: 420
• Protein: 12g
• Sodium: 480mg
• Fat: 19g
• Carbohydrates: 58g
• Fiber: 12g
• Sugar: 8g

Conclusion

This Sweet Potato & Broccoli Bowl with Lemon Tahini Sauce is a delightful, healthy, and visually appealing dish that’s both easy to make and incredibly versatile. It’s perfect for a weeknight dinner, a meal-prepped lunch, or a potluck contribution. Each bite offers a blend of sweet, savory, tangy, and nutty flavors, making it a dish that’s not only delicious but also highly nutritious. The creamy Lemon Tahini Sauce ties everything together, adding a burst of citrusy freshness to each mouthful. Enjoy this colorful and nutrient-rich bowl whenever you crave a wholesome and satisfying meal!

Sweet Potato and Broccoli Bowl with Lemon Tahini Sauce

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

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For the Bowl:

• 2 large sweet potatoes, peeled and cubed
• 1 medium broccoli head, cut into florets
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 can of chickpeas, drained and rinsed
• 1 tablespoon olive oil (for chickpeas)
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon salt
• 1 cup cooked quinoa or brown rice
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted pumpkin seeds or sunflower seeds
• 1/4 cup pomegranate seeds (optional for a sweet crunch)

For the Lemon Tahini Sauce:

• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 2 tablespoons water (more if needed to thin)
• 1 clove garlic, minced
• 1/2 teaspoon maple syrup or honey (optional)
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

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Instructions

Step 1: Prepare and Roast Vegetables

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, paprika, cumin, garlic powder, salt, and black pepper until well-coated.
3. Spread the sweet potato cubes evenly on half of the prepared baking sheet.
4. In the same bowl, toss broccoli florets with a drizzle of olive oil, a pinch of salt, and black pepper. Spread them on the other half of the baking sheet.
5. Roast the vegetables in the oven for 20-25 minutes, turning halfway through, until the sweet potatoes are tender and the broccoli is slightly crispy.

Step 2: Prepare the Spiced Chickpeas

1. On another baking sheet, spread the drained and rinsed chickpeas. Pat them dry with a paper towel.
2. Toss chickpeas with olive oil, smoked paprika, turmeric, and salt.
3. Roast in the same 400°F (200°C) oven for 20-25 minutes until crispy, shaking the pan halfway through for even roasting.

Step 3: Cook the Quinoa

1. While the vegetables and chickpeas are roasting, cook the quinoa or brown rice according to the package instructions.
2. Fluff the quinoa with a fork once done and set it aside.

Step 4: Make the Lemon Tahini Sauce

1. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, maple syrup or honey, salt, and pepper.
2. Add water a tablespoon at a time until the sauce reaches your desired consistency. It should be creamy but pourable.

Step 5: Assemble the Bowl

1. In each serving bowl, add a generous scoop of cooked quinoa or brown rice.
2. Top with roasted sweet potatoes, broccoli, and crispy chickpeas.
3. Drizzle the Lemon Tahini Sauce over the bowl.
4. Garnish with fresh parsley, toasted seeds, and pomegranate seeds if using.
5. Serve warm or at room temperature.

• Prep Time: 20 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 420
• Sodium: 480mg
• Protein: 12g