Roasted Sweet Potato Bowl with Quinoa and Tahini Dressing

This Broccoli Sweet Potato Bowl with Tahini Sauce is a hearty, vegetable-forward bowl featuring roasted sweet potatoes and broccoli finished with a creamy tahini dressing—perfect for Meatless Monday or any time you want a satisfying plant-based meal.

Sweet potatoes and broccoli roast together on a single sheet pan, then are combined with a grain base like rice or quinoa and topped with green onion and a silky tahini sauce.

Sweet Potato Bowl Recipe

Often called a “Buddha bowl,” this recipe layers a variety of textures and flavors in one bowl. The sweet potatoes roast first, and broccoli is added partway through so both vegetables finish with golden, slightly crispy edges.

While the vegetables roast, prepare the tahini dressing. The sauce is versatile and pairs well with these bowls and many other roasted vegetables or salads. Highlights of this recipe:

• Nutritious – A variety of vegetables provide fiber and nutrients that support overall health.
• Diet-friendly – This bowl is naturally vegetarian, dairy-free, and can easily be gluten-free. Swap honey for maple syrup to make it fully vegan.
• Satisfying – The combination of roasted vegetables and whole grains makes this a filling, balanced meal.
• Sheet pan cooking – Roasting everything together keeps cleanup simple and saves time.

Ingredients

• Sweet potatoes – Use orange-fleshed sweet potatoes for best texture and flavor.
• Broccoli – Florets or broccolini both work well.
• Extra virgin olive oil – Or avocado oil for roasting.
• Tahini – Choose a smooth, pourable tahini for an easy dressing.
• Honey or maple syrup – Honey adds a subtle flavor; use maple syrup to keep the recipe vegan.
• Toasted sesame oil – Provides a toasty, savory note—use the toasted variety.
• Garlic and ginger – Fresh or ground work for the dressing.
• Grains – Brown rice, quinoa, farro, or cauliflower rice make excellent bases.
• Toppings – Green onions, bell pepper, mushrooms, and toasted sesame seeds are great additions.

How to Make

Step 1: Roast sweet potatoes and broccoli

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment. Toss sweet potato cubes with 1–2 tablespoons olive oil, salt and pepper, and spread them in a single layer so pieces don’t overlap. Roast for 20 minutes, then flip so they brown evenly.

Toss the broccoli with a little olive oil, salt and pepper. If the sheet pan has room, add the broccoli after flipping the sweet potatoes; otherwise use a second pan. Roast another 15–20 minutes until both vegetables have golden, crisp edges.

Step 2: Make the tahini sauce

Combine tahini, olive oil, toasted sesame oil, honey or maple syrup, white vinegar, minced garlic and ginger in a small bowl or food processor. Add 2–3 tablespoons cold water to reach your desired consistency. Taste and adjust salt or sweetness as needed—some tahinis vary in saltiness. Set aside.

Step 3: Build the sweet potato bowl

Prepare your grain base—1/2 cup cooked rice, quinoa or farro per bowl works well. Layer grains, roasted sweet potatoes and broccoli in bowls. Add any extra vegetables such as chopped bell pepper, sautéed mushrooms, or green onion. Drizzle with tahini sauce and finish with toasted sesame seeds.

Building a Broccoli Sweet Potato Bowl

This bowl is flexible—use whatever vegetables you have on hand. Below are ideas to customize your bowls.

• Base – Brown rice, quinoa, bulgur, farro, or cauliflower rice.
• Broccoli options – Broccolini, rapini, or cauliflower.
• Extra vegetables – Carrots, mushrooms, bell pepper, shallots, zucchini or green onion.
• Protein – Add grilled chicken, steak, salmon, shrimp, or beans for extra protein.

Sauce Substitutions

If tahini isn’t your preference, swap in a different creamy dressing such as ranch, curry dressing, or a creamy basil dressing for an easy flavor change.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, microwave in 30-second increments until warmed, or spread vegetables on a sheet pan and reheat in a 350°F (175°C) oven to crisp them up. For a quick revival, air fry at 400°F (200°C) for 5–7 minutes.

Meal Prep

This recipe is ideal for meal prep. Roast a larger batch of sweet potatoes and broccoli, portion into containers over grains, and store the tahini sauce separately to keep the bowls fresh. Assemble just before eating.

Sweet Potato Recipes

If you enjoy these flavors, try other sweet potato recipes such as stuffed sweet potatoes, hearty sweet potato stew, or sweet potato soups and curries for more vegetarian meal ideas.

Vegetarian

Mexican Stuffed Sweet Potatoes

Recipes

Sweet Potato Stew

Vegetarian

Vegetarian Tortilla Soup

Soup

Sweet Potato and Red Pepper Soup

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