Sweet Potato Bowl

Name: Sweet Potato Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
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); 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

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.

Prep15 min
Cook20 min
Total35 min
Makes4 servings
Calories830

Ingredients

4 servings

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

Method

1
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.
2
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.
3
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.