Broccoli Sweet Potato Bowl Recipe

I put broccoli, roasted sweet potato, whole grains and greens into a Roasted Veggie Power Bowl topped with ginger tahini dressing and share a pantry trick that keeps meal prep bowls fresh all week.

I didn’t expect to get hooked on a bowl this simple, but my Broccoli Sweet Potato Bowl keeps sneaking into my weeknight plans. The sweet potatoes bring this deep, almost caramel flavor while the broccoli adds a fresh snap that stops every bite from getting dull.

It’s a Roasted Veggie Power Bowl that somehow feels thoughtful without taking all night, and leftovers actually get better, not sad. I toss one together when I want food that looks like I tried, but didnt cost me my evening.

Try it once, and you wont believe how fast it becomes a staple.

Ingredients

• Sweet potato: starchy and sweet, full of fiber and vitamin A, keeps you full.
• Broccoli: crunchy, slightly bitter, packed with vitamin C, fiber and phytonutrients.
• Quinoa: light and nutty, a complete plant protein with complex carbohydrates.
• Chickpeas: creamy, earthy, high in protein and fiber, great for texture.
• Tahini: sesame paste rich and nutty, gives healthy fats and savory depth.
• Avocado: creamy, buttery healthy fats, adds silkiness and potassium to the bowl.
• Lemon: bright acidic pop, cuts richness, adds vitamin C and freshness.
• Toasted sesame seeds: tiny crunch, nutty aroma, sprinkle for texture and calcium.

Ingredient Quantities

• 2 medium sweet potatoes about 1.5 lb peeled and cut into half inch cubes
• 1 medium head broccoli cut into florets about 4 cups
• 2 tablespoons olive oil divided
• Salt and freshly ground black pepper to taste
• 1 cup quinoa rinsed
• 1 15 oz can chickpeas drained and rinsed
• 2 cups baby spinach or mixed greens
• 1 ripe avocado sliced
• 1 3rd cup tahini
• 1 tablespoon freshly grated ginger
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon tamari or low sodium soy sauce
• 1 small garlic clove minced
• 3 to 4 tablespoons warm water to thin dressing
• 2 tablespoons toasted sesame seeds
• 2 green onions thinly sliced
• 1 4th cup chopped cilantro or parsley optional
• Red pepper flakes optional for a little heat

How to Make this

1. Preheat oven to 425°F (220°C). Toss the peeled, cubed sweet potatoes with 1 tablespoon olive oil, salt and pepper and spread in a single layer on a rimmed baking sheet.

2. Roast the sweet potatoes for 12 minutes, then toss broccoli florets and the drained chickpeas with the remaining 1 tablespoon olive oil, a pinch of salt and pepper; add them to the sheet with the potatoes and roast 12 to 18 more minutes until potatoes are tender, broccoli has charred edges and chickpeas are slightly crispy. (If your pan is crowded, use two sheets so everything roasts instead of steams.)

3. While veggies roast, cook the quinoa: combine 1 cup rinsed quinoa with 2 cups water and a pinch of salt in a small pot, bring to a boil, reduce to a simmer, cover and cook 12 to 15 minutes until water is absorbed; remove from heat and fluff with a fork.

4. Make the ginger tahini dressing: in a bowl whisk together 1/3 cup tahini, 1 tablespoon grated fresh ginger, 2 tablespoons fresh lemon juice, 1 tablespoon maple syrup, 1 tablespoon tamari (or low sodium soy sauce), and the minced small garlic clove; whisk in 3 to 4 tablespoons warm water until smooth and pourable, then season with salt and pepper to taste. Add more water if you want it thinner.

5. Prep the fresh bits: slice the ripe avocado, thinly slice the 2 green onions, and chop 1/4 cup cilantro or parsley if using.

6. Assemble bowls: divide the cooked quinoa between bowls, add 2 cups baby spinach or mixed greens to each, pile on roasted sweet potatoes, broccoli and chickpeas, then add avocado slices.

7. Drizzle each bowl generously with the ginger tahini dressing, sprinkle 2 tablespoons toasted sesame seeds over the top and scatter the green onions and chopped herbs.

8. Finish with a pinch of red pepper flakes if you like heat, taste and adjust salt/pepper or extra lemon if needed. Great for meal prep: store components separately in the fridge up to 4 days and assemble before eating.

Equipment Needed

1. Oven (preheat to 425°F)

2. Rimmed baking sheet (use two if the pan gets crowded)

3. Small saucepan with lid

4. Fine mesh sieve or colander for rinsing quinoa and draining chickpeas

5. Medium mixing bowl and a whisk for the dressing

6. Cutting board and a chefs knife

7. Vegetable peeler

8. Measuring cups and spoons

9. Tongs or spatula plus a fork for tossing and fluffing

FAQ

Broccoli Sweet Potato Bowl Recipe Substitutions and Variations

• Sweet potatoes: use butternut squash, peeled carrots, or kabocha squash. They roast the same, just cut to similar size and check doneness since carrots can cook faster.
• Quinoa: swap with brown rice, millet, or farro. Cook times and liquid change, but any gives a chewy, filling grain base.
• Chickpeas: try cannellini (white) beans, cooked lentils, or firm roasted tofu for a different texture and protein boost.
• Tahini (dressing): substitute almond or sunflower seed butter thinned with lemon and warm water, or plain Greek yogurt plus a splash of sesame oil if you dont need it vegan.

Pro Tips

– dont crowd the pan — give the sweet potatoes, broccoli and chickpeas space so they roast instead of steam. if you have to, use a second sheet, and flip stuff once so both sides get some color. parchment paper helps with cleanup and stops sticking.

– for crisp chickpeas, dry them well first, toss with oil and a tiny pinch of baking soda before they go in the oven or air fryer. that tiny bit helps the skins pop and makes them crunchy, just dont overdo it.

– save the dressing from being chalky: whisk the tahini with the lemon and ginger first until it loosens, then add warm water a little at a time until silky. taste as you go, add more tamari or maple if it needs salt or sweetness, and let it sit 10 minutes to mellow if you can.

– make the quinoa and greens play nice: rinse quinoa and let it rest covered off heat a few minutes before fluffing for better texture, and only dress the baby spinach right before serving unless you want it wilted. if you like slightly wilted greens, toss them with hot quinoa right away so they soften just a bit.

– for meal prep save texture: store grains, roasted veg and chickpeas separately, slice avocado right before eating or keep it with the pit and lemon over it to slow browning. to revive leftovers, reheat veggies in a hot skillet or oven so they get some crisp back instead of going soggy in the microwave.