Why You’ll Love This Roasted Sweet Potato and Broccoli Bowl

• It’s a textural dream. You get the creamy, soft sweetness of the potatoes against the slightly crunchy, earthy broccoli, all brought together by a luxuriously smooth and tangy dressing. Every single bite is interesting.
• The hands-off cooking method is a lifesaver. Once you’ve chopped your veggies and popped them in the oven, you’re basically free to make the dressing, cook your grain, or just relax. The oven does all the heavy lifting for you.
• It’s endlessly customizable. This bowl is a fantastic base recipe. Feel like adding some chickpeas for protein? Go for it. Want to swap the tahini for a peanut sauce? Absolutely. It’s your canvas.
• It makes fantastic leftovers. Honestly, the flavors meld and deepen overnight. Pack it for lunch the next day and you’ll be the envy of the breakroom—it’s just as good, if not better, cold or at room temperature.

Ingredients & Tools

• 2 medium sweet potatoes (about 500g), peeled and cubed
• 1 large head of broccoli, cut into florets
• 3 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 cup uncooked quinoa, rinsed well
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 2 tablespoons warm water, plus more as needed
• 1 tablespoon maple syrup or agave nectar
• 1 clove garlic, minced
• For serving: toasted pumpkin seeds, fresh parsley or cilantro

Tools: Large baking sheet, parchment paper, medium saucepan, small bowl for whisking.

The real stars here are the sweet potato and broccoli, so try to get them as fresh as possible. The tahini dressing might seem simple, but it’s the glue that holds everything together—its nutty, creamy character is non-negotiable for that final, delicious effect.

Serves: 3-4 | Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes

Before You Start: Tips & Ingredient Notes

• Cut your veggies uniformly. This is the secret to even roasting. Aim for ¾-inch cubes for the sweet potatoes and similarly sized broccoli florets. If the pieces are too different, some will burn while others are still hard.
• Don’t skip rinsing the quinoa. Quinoa has a natural coating called saponin that can make it taste bitter or soapy. A quick rinse in a fine-mesh strainer under cold water makes all the difference for a fluffy, neutral-tasting base.
• Embrace the power of high heat. A hot oven (around 425°F / 220°C) is key. It gives the vegetables that beautiful caramelization and crispy edges without steaming them. You want a bit of char—that’s where the flavor is!
• Is your tahini dressing too thick? Don’t worry, this is common! Just add warm water, one tablespoon at a time, whisking vigorously until it reaches a smooth, pourable consistency. It should drizzle nicely off a spoon.

How to Make Roasted Sweet Potato and Broccoli Bowl

Serving Suggestions

Complementary Dishes

• Pan-Seared Halloumi — The salty, squeaky cheese is a fantastic contrast to the sweet potatoes and creamy dressing, adding a serious protein punch.
• Simple Lentil Salad — A cool, herby lentil salad served on the side adds another layer of plant-based protein and makes the meal feel even more substantial.
• Garlic Sautéed Kale — For an extra dose of greens, some quickly wilted garlicky kale tucked underneath the quinoa adds wonderful depth and a peppery note.

Drinks

• Iced Green Tea with Mint — The clean, slightly bitter notes of green tea cut through the richness of the tahini dressing beautifully and feel incredibly refreshing.
• Crisp Sauvignon Blanc — If you’re enjoying a glass of wine, a zesty, citrusy white wine will complement the lemon in the dressing and balance the earthy vegetables.
• Sparkling Water with Lemon — Sometimes simplicity is best. The bubbles and citrus cleanse the palate between bites, making each mouthful taste bright and new.

Something Sweet

• Dark Chocolate and Orange Segments — A few squares of high-quality dark chocolate and some fresh orange slices after this meal feels light yet deeply satisfying, continuing the citrus theme.
• Simple Berry Crumble — A warm, comforting berry crumble with a scoop of vanilla ice cream is the perfect cozy ending if you’re serving this for a casual dinner.
• Medjool Date with Almond Butter — For the quickest, most effortless sweet treat, just a single medjool date stuffed with almond butter feels indulgent and healthy all at once.

Top Mistakes to Avoid

• Mistake: Crowding the baking sheet. If you pile all the veggies on top of each other, they’ll steam instead of roast. You need that single layer for proper hot air circulation to achieve caramelization and crispness. Use two sheets if necessary!
• Mistake: Underseasoning the vegetables before roasting. The salt and spices aren’t just for flavor; they also help draw out moisture, which leads to better browning. Don’t be shy—season them well right at the start.
• Mistake: Adding the broccoli at the same time as the sweet potatoes. I’ve messed this up before too… Broccoli cooks much faster than dense sweet potato. Giving the potatoes a 10-minute head start ensures both are perfectly done—not mushy broccoli and undercooked potatoes.
• Mistake: Not tasting the dressing as you go. Tahini brands and lemon juiciness can vary so much. Taste your dressing and adjust the salt, lemon, or sweetness until it sings to you. It should be balanced, not overpowering.

Expert Tips

• Tip: Massage your kale (if using). If you decide to add kale as a base, tear the leaves and give them a quick massage with a tiny bit of olive oil and lemon juice. This breaks down the tough fibers, making them tender and much more enjoyable to eat.
• Tip: Roast a big batch for the week. Double or triple the amount of roasted veggies on the weekend. They keep beautifully in the fridge for 4-5 days, making it incredibly easy to throw together a quick bowl for lunch or dinner on busy days.
• Tip: Toast your quinoa. For an even nuttier, deeper flavor, toast the rinsed quinoa in the dry saucepan for a few minutes over medium heat, stirring constantly, until it smells fragrant, before adding the water to cook.
• Tip: Add a pinch of cayenne. If you like a little heat, a tiny pinch of cayenne pepper in the spice mix for the sweet potatoes or in the tahini dressing adds a wonderful, subtle warmth that really elevates the whole dish.

FAQs

Can I make this bowl ahead of time?
Absolutely! This is a fantastic meal-prep option. Store all the components separately in airtight containers in the fridge. The roasted veggies and quinoa will keep for about 4 days, and the dressing for up to a week. When you’re ready to eat, you can enjoy it cold, at room temperature, or gently reheat the veggies and quinoa before assembling. The dressing might thicken in the fridge; just whisk in a little warm water to loosen it up again.

What can I use instead of tahini?
If you’re not a fan of tahini or have an allergy, there are a couple of great swaps. A runny, natural almond butter or cashew butter would work well, though the flavor will be slightly different. For a nut-free option, you could try a vegan pesto or even a simple vinaigrette made with olive oil, lemon juice, and Dijon mustard. The bowl will be different, but still delicious!

My sweet potatoes are still hard after the cooking time. What happened?
This usually means your potato cubes were a bit too large, or your oven temperature might be running a little low. All ovens are different! Just give them a few more minutes, checking every 5, until they’re easily pierced with a fork. For next time, try cutting them a bit smaller or using an oven thermometer to check your oven’s true temperature.

Is this recipe gluten-free and vegan?
Yes, as written, this recipe is naturally both gluten-free and vegan. Just always double-check your labels, especially on things like tahini, to ensure there are no hidden additives or cross-contamination if you have a severe allergy.

How can I add more protein to this bowl?
This bowl is very adaptable! For plant-based protein, a can of rinsed chickpeas (tossed with the veggies in the last 10 minutes of roasting) or some pan-fried tempeh cubes are fantastic. If you eat animal products, grilled chicken, shrimp, or a soft-boiled egg would also be delicious additions on top.