Roasted Sweet Potato Bowl
A vibrant and satisfying bowl featuring cumin-spiced roasted sweet potatoes, chickpeas, and broccoli. It's all brought together with a creamy, zesty lemon-tahini dressing for a wholesome and flavorful meal.
For 4 servings
4 steps.
- 1
Step 1
- a.Preheat oven and prepare vegetables
- b.Preheat your oven to 400°F (200°C).
- c.In a large bowl, combine the cubed sweet potatoes, broccoli florets, and rinsed chickpeas.
- d.Drizzle with olive oil and sprinkle with ground cumin, smoked paprika, garlic powder, and black pepper.
- e.Toss everything together until the vegetables and chickpeas are evenly coated.
- 2
Step 2
- a.Roast the vegetables
- b.Spread the seasoned vegetable mixture in a single layer on a large baking sheet.
- c.Roast for 20-25 minutes, flipping halfway through.
- d.The sweet potatoes should be tender and lightly browned, and the broccoli should be crisp-tender.
- 3
Step 3
- a.Make the lemon-tahini dressing
- b.While the vegetables are roasting, whisk together the tahini, lemon juice, and maple syrup in a small bowl.
- c.Gradually add the water, 1 tablespoon at a time, whisking continuously until you reach a smooth, pourable consistency.
- 4
Step 4
- a.Assemble and serve
- b.Divide the roasted vegetable and chickpea mixture among four bowls.
- c.Drizzle generously with the lemon-tahini dressing.
- d.Serve immediately while warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For easier cleanup, line your baking sheet with parchment paper before roasting.
- 2Make sure the chickpeas are patted dry after rinsing. This helps them get slightly crispy in the oven.
- 3The tahini dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- 4Don't overcrowd the pan. Use two baking sheets if necessary to ensure the vegetables roast instead of steam.
- 5Feel free to add other vegetables like red onion or bell peppers to the roasting pan.
Adapt it for your goals.
High protein
Add a scoop of cooked quinoa to each bowl or top with toasted pumpkin seeds for an extra protein boost.
quickQuick
Use pre-cut sweet potatoes and broccoli florets to save on prep time. The dish can be ready in under 30 minutes.
veganVegan
This recipe is already vegan. Ensure your maple syrup is pure and not honey-flavored.
gluten freeGluten free
This recipe is naturally gluten-free. Just ensure your spices are certified gluten-free if you have a high sensitivity.
Why this is on our healthy list.
Rich in Fiber
Sweet potatoes and chickpeas are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.
Heart-Healthy Fats
The olive oil and tahini provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Packed with Vitamins
Sweet potatoes are high in Vitamin A (beta-carotene), and broccoli is a great source of Vitamin C and K, supporting immune function and bone health.
Low in Sodium
This recipe is specifically designed to be low in sodium, which is important for maintaining healthy blood pressure levels.
Frequently asked questions
Yes, it's very healthy. It's packed with fiber from sweet potatoes and chickpeas, vitamins from broccoli, and healthy fats from olive oil and tahini. Being low in sodium, it's also great for heart health.