The perfect, most delicious way to satisfy your sweet and savory cravings! Add this nutrient-dense, hearty Sweet Potato Tahini Bowl to this week's menu.
Sweet potato tahini bowl
This sweet potato tahini bowl is SO GOOD. The tahini sauce is creamy, the kale and sweet potatoes are hearty, and it is all together totally delicious. This recipe manages to be sweet and savory at the same time. On top of all that, it's quick and easy to make.
You'll feel like a superstar in the kitchen as your bowl starts to come together. It doesn't just look good - it tastes good! A vegetarian dish that is easy to add to your meal prep rotation, this will quickly become one of your favorite go-tos!
Sweet potato tahini bowl ingredients
Here are the ingredients you'll need to put together your Sweet Potato Tahini Bowl:
- kale
- sweet potatoes
- brussels sprouts
- broccoli
- red onion
- quinoa
- avocado oil
- salt pepper, garlic powder
And for the tahini sauce:
- tahini
- syrup
- lemon juice
- hot water
Substitution ideas for sweet potato tahini bowl
As always, this recipe has room for some substitutions. Keep in mind that it will change how the recipe turns out!
- Sweet Potatoes: A yukon or russet potato could be substituted here, however I do think sweet potatoes add the perfect amount of sweetness paired with the tahini sauce.
- Veggies: You could change up the veggies if you don't love brussel sprouts or broccoli. However you would need to adjust how you cook the veggies based on what you select.
- Quinoa: Rice could easily be substituted in lieu of quinoa.
- Sauce: If you aren't a fan of tahini, you could pick a salad dressing instead. I think a vinegrette or some oil and vinegar would work best with this recipe.
- Add Protein: You can add a protein, like chicken, pork, or an egg, to this bowl to help reach your daily protein goals!
How to make a sweet potato tahini bowl
Follow these instructions and have your bowl ready to go in under an hour!
- Gather ingredients.
- Preheat the oven to 400 degrees.
- Prepare the vegetables. Dice the sweet potato into small pieces, chop the brussels sprouts into quarters, dice the broccoli, and thinly slice the red onion.
- Place all vegetables into a large bowl. Add 3 tablespoon avocado oil and toss until vegetables are coated well. Sprinkle with salt, pepper, and garlic powder.
- Pour veggies on greased baking sheets with tin foil. Spread vegetables over the 2 baking sheets, leaving space for kale on one of the sheets. Bake at 400 for 25 mins.
- While vegetables are baking, take the stems off of the kale.
- Place kale in a large bowl. Add 1 tablespoon avocado oil and massage into kale. Sprinkle with salt and pepper.
- After 25 mins of cooking, flip vegetables. Add kale to baking sheets. Bake for 10-15 more minutes.
- While vegetables are baking, prepare the quinoa.
- In a small bowl, prepare the tahini sauce. To make sauce, mix together tahini, syrup and lemon juice. Add hot water until sauce reaches desired consistency.
- After everything is prepared, start assembling bowls.
- Place quinoa on the bottom, all of the veggies, and then drizzle the sauce on top.
How to meal prep this recipe
This Sweet Potato Tahini Bowl is perfect for meal prep. It is hearty, filling, and keeps well in the fridge for several days.
This recipe makes four servings. If you decide to add this to your meal prep for the week, simply separate the recipe out into four airtight containers and store in your fridge.
How to store and reheat sweet potato tahini bowl
This recipe stores well in the refrigerator. Its taste and quality will not be compromised by saving some for leftovers.
Simply reheat by popping into the microwave for 1-2 minutes depending on how hot you prefer your tahini bowl. If you would like, you can store the tahini sauce separately and pour it over your bowl after it has been reheated.
What do sweet potatoes pair well with?
Sweet potatoes are the perfect addition to many meats, veggies, and grains. Some of my favorite meats to serve with sweet potatoes are pork and chicken. This recipe is vegetarian and thus doesn't include meat, but either pork or chicken would work well if you're looking to add more protein.
So many vegetables pair well with sweet potatoes. Brussel sprouts, zucchinis, broccoli and mushrooms are some of the vegetables I've eaten with sweet potatoes. This recipe includes my two favorites - brussels and broccoli! Sweet potatoes can really take on any flavor well - sweet, spicy, savoury, or salty.
What is a buddha bowl?
A buddha bowl is a general name used for a vegetarian meal served in a bowl filled with different vegetables, grains, plant proteins, and a dressing. It encompasses many different types of recipes, but they all mainly fall into that general category.
A "buddha bowl" is not very well-defined entity. This Sweet Potato Tahini Bowl shares many of the characteristics above but bowls of this nature have existed long before they became labeled as a "buddha bowl".
Are sweet potatoes healthy?
Everyone has a different definition of healthy, but sweet potatoes do have some health benefits. Sweet potatoes are rich in Vitamin A and are great for boosting your immune system.
They also have lots of antioxidants which will help protect your cells. Sweet potatoes have been called a 'super-food' because there are so many nutrients packed into each one.
In addition to being healthy and vitamin-rich, sweet potatoes are super tasty! Find out for yourself by making this sweet potato tahini bowl. If you do try it and love it as much as I do, please leave me a review letting me know what you think!
Check out these other delicious recipes at Jordo's World:
Sweet Potato Tahini Bowl
Equipment
- Baking sheets
- oven
Ingredients
- 2.5 cups kale stems removed
- 2 sweet potatoes diced
- 16 oz brussels sprouts cut into ¼ths
- 2 heads broccoli diced
- ½ red onion thinly sliced
- 1 cup quinoa uncooked
- 4 tablespoon avocado oil
- salt pepper, garlic powder
Tahini Sauce
- 3 tablespoon tahini
- 1 tablespoon syrup
- 2 teaspoon lemon juice
- 1-3 tablespoon hot water to thin
Instructions
- Gather ingredients.
- Preheat the oven to 400 degrees.
- Prepare the vegetables. Dice the sweet potato into small pieces, chop the brussels sprouts into quarters, dice the broccoli, and thinly slice the red onion.
- Place all vegetables into a large bowl. Add 3 tablespoon avocado oil and toss until vegetables are coated well. Sprinkle with salt, pepper, and garlic powder.
- Pour veggies on greased baking sheets with tin foil. Spread vegetables over the 2 baking sheets, leaving space for kale on one of the sheets. Bake at 400 for 25 mins.
- While vegetables are baking, take the stems off of the kale.
- Place kale in a large bowl. Add 1 tablespoon avocado oil and massage into kale. Sprinkle with salt and pepper.
- After 25 mins of cooking, flip vegetables. Add kale to baking sheets. Bake for 10-15 more minutes.
- While vegetables are baking, prepare the quinoa.
- In a small bowl, prepare the tahini sauce. To make sauce, mix together tahini, syrup and lemon juice. Add hot water until sauce reaches desired consistency.
- After everything is prepared, start assembling bowls.
- Place quinoa on the bottom, all of the veggies, and then drizzle the sauce on top.
Katie says
I made this recipe a few nights ago. It was so delicious and fulfilling. I especially loved the tang and sweet from the tahini dressing. I did my veggies over hearts of palm rice as I had no quinoa at home. I ate this for 2 days!!! Yum!
Marsha says
@Katie, thanks for the heart of palm idea instead of quinoa. Love hearts of palm. I can eat quinoa.
Maria says
I made this as my first meal prep. It was so easy and super delicious. I know its going to be a firm favourite.
Margot Berger says
I was surprised got much I loved this dish! It’s so versatile that it can be eaten for any meal! Add an egg for breakfast!
Jenny says
This was so yummy! I love roasted veggies and could eat them every day, so of course I had to try this recipe. My niece and nephew are here visiting and they even said it was good. The only changes I made was to double the ingredients for the dressing/sauce and I added a slight bit more lemon juice because I thought the sauce was a bit on the sweet side. I also used white quinoa because that’s what I had on hand. I will definitely make this again! I might add some chickpeas next time, just for something different.
Jordan Smith says
Hi Jenny, thank you for sharing your substitution ideas! I'm a big sauce fan as well so sometimes I make double the amount 🙂 There are soooo many variations you could try for this recipe. You can add or take out SO many veggies. Thanks for trusting me in your kitchen and I hope you continue to enjoy this recipe!