Roasted Broccoli and Sweet Potato Bowl
Gather the following ingredients to create this vibrant dish:
- 2 cups broccoli florets
- 1 large sweet potato, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked quinoa
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- Fresh parsley, chopped for garnish
Directions
Follow these simple steps to prepare your delicious bowl:
- Step 1: Preheat the oven to 425°F (220°C).
- Step 2: On a large baking sheet, toss the broccoli florets and diced sweet potato with olive oil, garlic powder, smoked paprika, salt, and pepper until they are evenly coated.
- Step 3: Spread the vegetables in a single layer and roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the broccoli is slightly crispy.
- Step 4: While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, water, maple syrup, and salt until smooth and creamy. Adjust the consistency with more water if needed.
- Step 5: Once the vegetables are done, remove them from the oven and let them cool slightly.
- Step 6: In serving bowls, layer the cooked quinoa, roasted broccoli, and sweet potato. Drizzle with tahini dressing and garnish with fresh parsley.
Nutritional Information
Each serving contains approximately 320 kcal, making it a fulfilling yet light meal option, perfect for lunch or dinner.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes, you can prepare the vegetables and dressing ahead of time. Store them separately in airtight containers for up to three days in the refrigerator.
2. Can I use other grains instead of quinoa?
Absolutely! Feel free to substitute quinoa with brown rice, farro, or millet for a different texture and flavor profile.
3. Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a great choice for anyone with gluten intolerances.
4. How do I store leftovers?
Store leftover quinoa, roasted vegetables, and tahini dressing in separate airtight containers in the refrigerator for up to three days.
5. Can I add protein to this dish?
Yes, consider adding grilled chicken, chickpeas, or tofu for additional protein to enhance the meal’s nutritional profile.
Conclusion
The Roasted Broccoli and Sweet Potato Bowl with Quinoa and Tahini Dressing is not just about vibrant colors but also about bringing together wholesome ingredients for a healthier lifestyle. This recipe is a celebration of flavors that can easily fit into any dietary preferences. Whether served warm or chilled, it’s a dish that promises comfort and nourishment!
