Sweet Potato, Carrot and Broccoli Power Bowl with Honey Mustard Dressing

Introduction

This Sweet Potato, Carrot & Broccoli Power Bowl with Honey Mustard Dressing is a vibrant, nutrient-packed dish that will energize you and satisfy your taste buds. Combining roasted sweet potatoes, tender carrots, and crispy broccoli with a sweet and tangy honey mustard dressing, this power bowl is perfect for a wholesome lunch or dinner. Rich in vitamins, fiber, and healthy carbohydrates, this meal will leave you feeling full and nourished without weighing you down. Whether you’re looking for a healthy weekday meal or a colorful dish to impress guests, this power bowl is a top contender.

Ingredients

For the Bowl:

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 3 large carrots, peeled and sliced into thin rounds
• 1 medium head of broccoli, cut into florets
• 2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can chickpeas (15 oz), drained and rinsed
• 2 cups fresh baby spinach or kale
• 1 avocado, sliced
• 2 tablespoons sunflower seeds or pumpkin seeds
• 1 tablespoon chopped fresh parsley, for garnish

For the Honey Mustard Dressing:

• 3 tablespoons Dijon mustard
• 2 tablespoons honey (use maple syrup for a vegan option)
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

Preparation

Step 1: Prepare the Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the diced sweet potatoes, carrot rounds, and broccoli florets on the baking sheet. Drizzle with 1 tablespoon of olive oil.
3. Sprinkle the garlic powder, smoked paprika, cumin, salt, and pepper over the vegetables. Toss everything together until the vegetables are evenly coated.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 2: Cook the Quinoa

1. While the vegetables are roasting, rinse the quinoa under cold water.
2. In a medium saucepan, bring 2 cups of vegetable broth (or water) to a boil.
3. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
4. Fluff the quinoa with a fork and set aside.

Step 3: Roast the Chickpeas

1. On another small baking sheet, spread the drained chickpeas.
2. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt.
3. Roast in the oven for 15 minutes or until crispy. This can be done while the vegetables are still roasting.

Step 4: Make the Honey Mustard Dressing

1. In a small bowl, whisk together the Dijon mustard, honey (or maple syrup), apple cider vinegar, lemon juice, olive oil, garlic powder, salt, and pepper.
2. Taste and adjust seasoning if needed. Set aside.

Step 5: Assemble the Power Bowl

1. In large serving bowls, add a generous base of quinoa.
2. Layer on the roasted sweet potatoes, carrots, and broccoli.
3. Add a handful of fresh spinach or kale, roasted chickpeas, and sliced avocado.
4. Drizzle the honey mustard dressing over the bowl.
5. Top with sunflower seeds, a sprinkle of fresh parsley, and a final drizzle of extra dressing if desired.

Cooking Note

• For a smoky flavor, consider adding a pinch of cayenne pepper or smoked paprika to the honey mustard dressing.
• If you prefer a more filling meal, you can add a poached or fried egg on top.
• This power bowl can be made ahead. Store the components separately in airtight containers in the fridge for up to 4 days and assemble when ready to eat.
• If you’re meal-prepping, keep the dressing in a small container to avoid soggy veggies.

Serving Suggestions

This power bowl is best served warm or at room temperature, making it perfect for any season. Pair it with a side of fresh fruit or a light soup for a complete meal. A chilled glass of sparkling water with a lemon wedge would complement the flavors beautifully. You can also serve it with warm pita bread or flatbread on the side.

Tips

• For extra protein, add grilled chicken, tofu, or a boiled egg.
• Double the batch of roasted vegetables to use in other dishes throughout the week.
• Substitute quinoa with brown rice, farro, or couscous for a different grain base.
• If you want a dairy-free creamy twist, add a spoonful of tahini to the dressing.
• Keep an eye on the roasted chickpeas—they can go from crispy to burnt quickly.
• Make sure your vegetables are evenly sized to ensure they cook at the same rate.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information

• Calories: 450 per serving
• Protein: 12g
• Carbohydrates: 68g
• Fat: 18g
• Fiber: 12g
• Sodium: 480mg

Conclusion

This Sweet Potato, Carrot & Broccoli Power Bowl with Honey Mustard Dressing is not only a feast for the eyes but also a powerhouse of nutrients. With a delightful mix of textures and flavors—sweet roasted vegetables, creamy avocado, crunchy seeds, and a zesty honey mustard dressing—it’s a dish that will appeal to everyone. Perfect for busy weeknights or meal prepping, this bowl ensures you stay satisfied while eating healthily. Customize it with your favorite vegetables and toppings, and enjoy a bowl that’s as versatile as it is delicious!

Sweet Potato, Carrot and Broccoli Power Bowl with Honey Mustard Dressing

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

Scale 1x2x3x

For the Bowl:

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 3 large carrots, peeled and sliced into thin rounds
• 1 medium head of broccoli, cut into florets
• 2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can chickpeas (15 oz), drained and rinsed
• 2 cups fresh baby spinach or kale
• 1 avocado, sliced
• 2 tablespoons sunflower seeds or pumpkin seeds
• 1 tablespoon chopped fresh parsley, for garnish

For the Honey Mustard Dressing:

• 3 tablespoons Dijon mustard
• 2 tablespoons honey (use maple syrup for a vegan option)
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

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Instructions

Step 1: Prepare the Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the diced sweet potatoes, carrot rounds, and broccoli florets on the baking sheet. Drizzle with 1 tablespoon of olive oil.
3. Sprinkle the garlic powder, smoked paprika, cumin, salt, and pepper over the vegetables. Toss everything together until the vegetables are evenly coated.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 2: Cook the Quinoa

1. While the vegetables are roasting, rinse the quinoa under cold water.
2. In a medium saucepan, bring 2 cups of vegetable broth (or water) to a boil.
3. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
4. Fluff the quinoa with a fork and set aside.

Step 3: Roast the Chickpeas

1. On another small baking sheet, spread the drained chickpeas.
2. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt.
3. Roast in the oven for 15 minutes or until crispy. This can be done while the vegetables are still roasting.

Step 4: Make the Honey Mustard Dressing

1. In a small bowl, whisk together the Dijon mustard, honey (or maple syrup), apple cider vinegar, lemon juice, olive oil, garlic powder, salt, and pepper.
2. Taste and adjust seasoning if needed. Set aside.

Step 5: Assemble the Power Bowl

1. In large serving bowls, add a generous base of quinoa.
2. Layer on the roasted sweet potatoes, carrots, and broccoli.
3. Add a handful of fresh spinach or kale, roasted chickpeas, and sliced avocado.
4. Drizzle the honey mustard dressing over the bowl.
5. Top with sunflower seeds, a sprinkle of fresh parsley, and a final drizzle of extra dressing if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 450 per serving
• Sodium: 480mg
• Protein: 12g