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Sweet Potato Bowl

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This Sweet Potato Bowl is the perfect vegetarian fall bowl filled with roasted sweet potatoes and vegetables, grains, greens, chickpeas and finished off with a drizzle of a tahini dressing. This is a comforting meal that has the nutrition of a salad but even more filling. This would make the perfect healthy weeknight fall meal.

Sweet Potato Bowl in a white bowl.

SWEET POTATO BOWL

A favorite thing in my house is grain bowls and buddha bowls. The best part of them is how many healthy ingredients you can add in to them. 

I love how easy they are to put together but yet they are healthy and loaded with delicious ingredients.

They are great for meal prep and you can easily prep the sweet potatoes and vegetables ahead of time.

With today’s Sweet Potato Bowls there is a rainbow of vegetables and sweet potatoes that are roasted in the oven with Olive Oil and spice to create tender sweet vegetables.

They pair nicely with the rice, chickpeas, greens and fresh herbs.

The bowl is finished off with a drizzle of Heinen’s Fresh Ground Almond Butter and Heinen’s Tahini. 

Grain bowls are a great way to incorporate healthy ingredients into your weekly meals. The nice thing is that they can be customized based on your families tastes. 

I often rotate between these Mediterranean Buddha Bowl, Mediterranean Salmon Bowl, Greek Quinoa Bowl, Easy Mediterranean Hummus Bowl, Slow Cooker Shredded Beef Hummus Bowls and this Chicken Shawarma Bowl.

Sweet Potato Bowl ingredients.

WHAT INGREDIENTS ARE IN THIS SWEET POTATO BUDDAH BOWL?

ROASTED SWEET POTATOES

VEGETABLES: BROCCOLI, CAULIFLOWER, CARROTS, RED ONION, RED BELL PEPPER

OLIVE OIL

SPICES

CHICKPEAS

RICE

GREENS

FRESH HERBS

FOR THE TAHINI DRESSING:

TAHINI

ALMOND BUTTER

LEMON JUICE

GARLIC

Sweet Potato Bowl with fork.

HOW TO MAKE A SWEET POTATO BOWL?

To prepare the roasted vegetables: 

Preheat the oven to 425 F and line a baking tray with parchment paper (you may need two trays). 

Add the sweet potatoes, broccoli, cauliflower, carrots, red onion and red pepper to a large mixing bowl. Add the olive oil, paprika, oregano, salt and pepper and mix well.

Sweet Potato Bowl vegetables in a bowl.
Spread the vegetables and squash evenly on a baking sheet.

Roast in the oven for 30 minutes or until tender. Sweet Potato Bowl vegetables on a baking tray.

Remove from the oven and set aside in a medium bowl to cool.

Sweet Potato Bowl vegetables in a bowl.

To prepare the dressing:

In a mason jar combine the tahini, water, almond butter, lemon juice, garlic, salt and pepper.

Mix well. If the dressing is too thick add additional water and mix again.

Sweet Potato Bowl dressing ingredients.

To prepare this buddha bowl recipe:

In four bowls add the cooked rice, chickpeas, greens and fresh herbs.

Once the roasted vegetables are cooled add them into the grain bowl. Drizzle the tahini almond butter dressing over each bowl and serve.

Sweet Potato Bowl in a white bowl.

TIPS AND WAYS TO MODIFY A SWEET POTATO BOWL

MEAL-PREP: Grain bowls are great for meal-prep and make a healthy option for weekly meals.

I like to roast my vegetables and sweet potatoes on the weekend and keep them in the fridge for when I want to make a bowl for a healthy lunch. 

This helps ensure you have healthy ingredients for a quick meal. You can also prep things like the chickpeas into containers along with the dressing. 

AIR FRYER: I like to roast the vegetables and sweet potatoes but you can easily make them in the air fryer. 

ROASTING VEGETABLES: Make sure that when you dice and chop the vegetables and sweet potatoes for the bowls you make them a similar size. This will help all of your vegetables to roast evenly and be done at the same time. 

Sweet Potato Bowl with two bowls.

WAYS TO MODIFY A SWEET POTATO BOWL

GRAINS: I used rice in this grain bowl but you could use your favorite grain like quinoa, farro, bulgur wheat or sorghum. 

OTHER INGREDIENTS: Other ingredients I like to add to buddha bowls are roasted red peppers, artichokes, sun-dried tomatoes, feta cheese, pine nuts or olives. These bowls make a great base for so many ingredients. 

BEANS: I used chickpeas in this bowl but other options that would be great are black beans, red beans, white beans or kidney beans. 

SPICES: Spices are great when added to the vegetables before roasting. Some I like are garlic powder, chili powder or taco seasoning.

DRESSING: There are a lot of options when it comes to dressing options. I like today’s Tahini Almond Butter dressing but I also enjoy this Tahini Sauce, Tahini Yogurt Dressing or this Creamy Dill Sauce.

Sweet Potato Bowl with chickpeas.

OTHER VEGETARIAN RECIPES YOU MIGHT LIKE:

MOROCCAN RED LENTIL SOUP

CHEESY ZUCCHINI FRITTERS

LEBANESE LENTIL SOUP

MEDITERRANEAN NAAN BEAD PIZZA

LEBANESE POTATO AND EGG RECIPE

AVOCADO EGG SALAD

Sweet Potato Bowl with logo.

Sweet Potato Bowls

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This Sweet Potato Bowl is the perfect vegetarian fall bowl filled with roasted sweet potatoes and vegetables, grains, greens, chickpeas and finished off with a drizzle of a tahini dressing. This is a comforting meal that has the nutrition of a salad but even more filling. This would make the perfect healthy weeknight fall meal.

Ingredients

  • 2 sweet potatoes, peeled and cubed
  • 2 cups of fresh broccoli, stems removed, chopped into small florets
  • 2 cups of fresh cauliflower, stems removed, chopped into small florets
  • 2 medium carrots, peeled and diced
  • 1/2 of a small red onion, sliced
  • 1 red bell pepper, cut into chunks
  • 3 Tbsp. Heinen's olive oil
  • 1 tsp. Heinen's paprika or smoked paprika
  • 1 tsp. Heinen's oregano
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1 - 15 oz. can of Heinen’s Garbanzo Beans
  • 1 - 7.4 oz. Heinen’s Cooked Rice
  • 1 cup of microgreens or greens of your choice
  • 1/4 cup fresh parsley, chopped
  • 3 green onions, white and green parts chopped

FOR THE TAHINI DRESSING

  • 1/2 cup Heinen's Tahini
  • 2 tbsps. water
  • 2 tbsps. Heinen's almond butter
  • juice of 1/2 of a lemon
  • 2 garlic cloves, minced
  • salt and pepper to taste

Instructions

    To prepare the roasted vegetables:

    Preheat the oven to 425 F and line a baking tray with parchment paper (you may need two trays).
    Add the sweet potatoes, broccoli, cauliflower, carrots, red onion and red pepper to a large mixing bowl. Add the olive oil, paprika, oregano, salt and pepper and mix well.
    Spread the vegetables and squash evenly on a baking sheet. Roast in the oven for 30 minutes or until tender. Remove from the oven and set aside in a bowl to cool.

    To prepare the dressing:

    In a mason jar combine the tahini, water, almond butter, lemon juice, garlic, salt and pepper. Mix well. If the dressing is too thick add additional water and mix again.

    To prepare the grain bowl:

    In four bowls add the cooked rice, chickpeas, greens and fresh herbs. Once the roasted vegetables are cooled add them into the grain bowl. Drizzle the tahini almond butter dressing over each bowl and serve.

Notes

Other ingredients you could add to this grian bowl: feta cheese, seeds and nuts like sliced almonds, pine nuts or walnuts. I also enjoy olives, roasted red peppers and artichokes in these bowls.

Today’s post is sponsored by Heinen’s. As always, opinions are 100% my own. 

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