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.
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 the tahini dressing.
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.
Recipe Ingredients You’ll Need:
- Sweet Potatoes: I used two large sweet potatoes in this recipe. You will peel and roast them. You can leave the peel on if you prefer.
- Vegetables: The vegetables I roasted in this bowl are broccoli,, cauliflower, carrots, red onion and red bell pepper. Try to cut them into similar sized pieces so they cook evenly.
- Spices: The spice mixture I used for the roasted vegetables is paprika and oregano.
- Chickpeas: I love adding beans to my bowls. For this bowl I added chickpeas. Make sure to drain and rinse them.
- Rice: I like to serve a grain with my bowls. Try brown rice, white rice or quinoa.
- Greens: Add greens like arugula, spinach, swiss chard or romaine.
- Tahini Dressing: The tahini dressing adds so much flavor to the bowl. It mixes tahini with olive oil, almond butter and lemon juice.
How to Make Sweet Potato Bowls
Step 1: Prepare the 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.
Step 2: Roast: 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 medium bowl to cool.
Step 3: 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.
Step 4: Prepare the Bowls: 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.
Ways to Modify
- Grains: I used rice in this grain bowl but you could use your favorite grain like quinoa, farro, bulgur wheat or sorghum.
- 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.
- 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.
Storage Tips
You can store the different components of the bowl in separate containers until you are ready to eat your bowl. I usually store the sweet potatoes and the vegetables in one container, the rice in one and the greens in another. They will last in air tight containers for up to 5 days.
Recipe FAQ
Yes you can. Roast the sweet potatoes and prep other ingredients in advance and then store everything separately in airtight containers in the fridge and assemble when ready to eat.
When chopping your vegetables make sure cut the pieces into even sizes so they cook evenly.
If you want your bowl to be low carb replace grains with cauliflower rice or leafy greens and add more protein and healthy fats to keep it satisfying.
More Sweet Potato Recipes
Sweet Potato Bowls
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 tablespoons olive oil
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 – 15 ounce can of Garbanzo Beans, drained and rinsed, divided
- 2 cups rice, divided
- 1 cup of microgreens or greens of your choice, divided
- 1/4 cup fresh parsley, chopped
- 3 green onions, white and green parts chopped
FOR THE TAHINI DRESSING
- 1/2 cup tahini
- 2 tablespoons water
- 2 tablespoons 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.
