Description
A nourishing Broccoli Sweet Potato Bowl with roasted broccoli, tender sweet potatoes, crispy chickpeas, grains, kale, and creamy ginger tahini dressing.
Ingredients
1 cup grain of choice, rinsed, such as farro, quinoa, rice, or freekeh
1 (14 oz) can chickpeas, drained and rinsed
2 tablespoons olive oil, divided
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1 small red onion, cut into wedges
1 head broccoli, cut into florets
1 small sweet potato, cut into 1 inch cubes
1 cup chopped kale, lightly massaged with olive oil
1/4 cup tahini
2 tablespoons fresh lemon juice
1 1/2 tablespoons coconut aminos
1 garlic clove
1 inch piece fresh ginger, peeled and chopped, or 1/2 tablespoon ginger paste
Sea salt, to taste
2 to 3 tablespoons water
Instructions
1. Cook the grain according to package directions, then set it aside.
2. Preheat the oven to 375°F.
3. Line a baking sheet with parchment paper.
4. Toss the chickpeas with 1 tablespoon olive oil, cumin, turmeric, garlic powder, salt, and pepper.
5. Arrange the broccoli, sweet potato, and red onion on the baking sheet.
6. Drizzle the vegetables with the remaining olive oil and season lightly.
7. Add the chickpeas to the baking sheet.
8. Roast for 25 to 30 minutes, until the vegetables turn tender.
9. For extra crispy chickpeas, remove the vegetables and roast the chickpeas for 5 to 10 more minutes.
10. Meanwhile, massage the kale with a little olive oil.
11. Blend tahini, lemon juice, coconut aminos, garlic, ginger, salt, and enough water to make a smooth dressing.
12. Divide the cooked grain among bowls.
13. Top with roasted vegetables, chickpeas, and kale.
14. Drizzle with ginger tahini dressing and serve warm.
Notes
Recipe yield depends on the size of the vegetables and amount of grain used.
This recipe typically makes 2 to 3 large servings or 4 medium servings.
Quinoa, rice, farro, and freekeh all work well as the grain base.
Adjust the dressing thickness by adding more or less water.
Tahini can be replaced with sunflower seed butter or another nut butter.
Store dressing separately for meal prep and combine before serving.
Components can also be stored individually and assembled as needed.
Optional additions include avocado, hemp seeds, nuts, seeds, spinach, arugula, tofu, beans, or hard boiled eggs.
Sweet potato can be substituted with butternut squash.
Kale varieties can be swapped as desired.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 433
- Sugar: 6g
- Sodium: 501mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 14g
- Protein: 13g
- Cholesterol: 0mg