sweet potato bowl

healthy, flavorful vegan meal perfect for work lunches

Quinoa and Sweet Potato Bowl with Chimichurri

red quinoa

potatoes,

avocado, sliced

olive oil

Ancho chili powder

salt and pepper

recipe

parsley

cilantro

garlic cloves, finely minced

extra virgin olive oil

soy sauce

Tablespoons lime juice

sugar

cayenne pepper

Roasted sweet potato halves combine with broccoli, farro, miso chickpeas, and a zesty tahini dressing in these delicious vegan grain bowls.

Sweet Potato Farro Bowls

sweet potatoes

olive oil (divided)

salt

broccoli

maple syrup (honey also works)

lemon juice (from 1/2 lemon)

yellow miso (white

unsalted butter

chickpeas

water

garlic (roughly chopped)

dry pearled farro (see note

tahini

hemp hearts (see note

lemon (juiced and zested (about 2 tablespoons lemon juice))

black pepper (for serving)

Preheat the oven to 425 degrees F. Layer a large sheet pan with parchment paper (optional) to prevent the potatoes from sticking to the pan.

Slice the sweet potatoes in half length-wise so that you have 4 halves. Coat with 1 teaspoon oil and lay flesh side down on the baking sheet. Poke a few holes with a knife to allow steam to escape. Sprinkle with 1/4 teaspoon salt. Roast for 15 minutes at 425F.

Toss the broccoli with the remaining 1 teaspoon olive oil and 1/4 teaspoon salt. When the 15 minute timer is up, remove the sweet potatoes from the oven. Add broccoli to the sheet pan, spreading into an even layer. Roast for another 15 minutes.

Make the miso glaze by whisking together maple syrup (or honey), lemon juice, and miso in a small container.

Remove the sweet potatoes from the oven after the second 15 minute timer is up. The potatoes will have roasted for 30 minutes at this point. Use a pastry brush to lightly brush the orange flesh side of the potatoes with the glaze.

Return to the oven and roast flesh-side up with the broccoli for another 5 minutes. Remove from the oven when the potatoes can be pierced easily with a fork and the broccoli is starting to brown.

Roasted Sweet Potatoes and Broccoli

Heat a medium skillet over medium heat. Add the butter. Once melted, add the chickpeas and a sprinkle of salt. Toast for about 5 minutes, until the chickpeas begin to brown.

In a small bowl, thin the miso by whisking it with 1 teaspoon of water. Add the miso to the chickpeas along with the garlic. Continue cooking until the garlic is golden, then remove from the heat and set aside.

Miso Chickpeas

Cook the farro per package instructions. Typically, this is 1 cup farro to 2 1/2 cups water with a pinch of salt. Bring to a boil over high heat. Once boiling, reduce heat to a simmer over medium-low. Simmer, uncovered, until the farro is cooked through, about 18-20 minutes. Drain off extra water.

Make the sauce by combining 1/4 cup water, tahini, hemp hearts, the zest and juice of a lemon, and a pinch of salt in a blender. Blend until smooth, adding 1/4 cup of additional water as needed to thin the sauce to a pourable consistency.

Distribute sweet potato halves, broccoli, farro, chickpeas, and a drizzle of tahini dressing across 4 bowls. Serve with freshly ground black pepper, to taste. Enjoy!

Bowl Assembly

This vegan picadillo recipe has the perfect combo of sweet and savory flavors and wholesome ingredients. Make this grain free meal tonight!

Cuban Sweet Potato Vegan Picadillo Bowls

chickpeas,

tsp cumin

sea salt

tsp minced garlic

cayenne

onion

bell pepper – chopped

garlic or 1 tsp minced

potato

oregano

tsp chili powder

cinnamon

bay leaves

tomatoes

tbsp red wine vinegar

tomato paste

tsp salt and black pepper

raisins

olives

Preheat oven 400F. Drain and rinse your chickpeas and place in mixing bowl.

Toss the chickpeas in oil and spices; cumin, salt, garlic, cayenne, and olive oil. Place on baking tray and in the oven to at 400 F for 15 min. Turn chickpeas over halfway through cooking. Remove from oven and set aside. Note &#8211; while the chickpeas are roasting, prepare your sweet potato bowl ingredients. Chop onion, peel and chop sweet potatoes,  and stewed tomatoes (reserve 2 tbsp of the tomato juice for cooking).

Next add 1 tbsp olive oil to a large pan or skillet. Saute the onion, pepper, and garlic until onion starts to caramelize. Around 2 minutes or so on medium high.

Add in additional 1 tsp cumin, dried oregano, bay leaves, cinnamon. Cook until fragrant. Another 3-4 minutes on medium high.

Mix in the stewed tomatoes (and juice), red wine vinegar, tomato paste, potatoes, addition 1/2 tsp salt and pepper. Stir to combine.

Cook on medium heat, partially covered, for 15 minutes or until sweet potatoes are soft and slightly tender.

Next, mix in raisins, optional chili powder, the roasted chickpeas, and olives.

Cook on medium low for another 5-10 minutes. Add the olive brine last few minutes of cooking. Stir to combine flavors.

To plate &#8211; serve into bowls and garnish with fresh cilantro. Salt and pepper to taste

I made this last night! I followed the recipe that the T and it turned out absolutely delicious. Thank you so much for the recipe I think this would be a great addition to a Thanksgiving feast too

Not certain why the recipe said to drain the stewed tomatoes. I followed as stated, but the potatoes were underdone, while the aromatics and spices were starting to burn The sweet potatoes need that liquid to cook and soften. The prep of this recipe was very time-consuming and the results were disappointing. Hope this comment will give other cooks a better outcome!!

I had the very same issues. The second time I tried this recipe, I made sure not to drain the tomatoes and that helped,  but my potatoes (which were chopped into small pieces) were STILL underdone. I cooked it on a lowish flame completely covered to try and trap some moisture/steam the potatoes more effectively, but that did not help either. 

It was very frustrating waiting and waiting for them to be done, while stirring every few minutes because things were starting to burn. 

Summary: Great flavors but undercooked potatoes; I may try steaming them briefly before adding to the pot next time around. Don't drain the tomatoes!

As part of his Spanish class, my son (he is 12 years old) cooked this recipe today for dinner. We all loved it. Thanks for the recipe. It’s a keeper.

My family and I love this recipe - WITH a few alterations.  You absolutely need more liquid to cook the potatoes, no matter how small you chop them.  I usually double the ingredients and then slowly add (about 1/2 cup) of veggie broth at a time, for a total of 3 cups of broth (while potatoes are cooking).  It also takes about 3x the cooking time.  Also, I just add the chickpeas from the can (rinsed) - I don't bother to bake. I also don't add the olives or brine, but that's just because I hate olives.  Otherwise - love this!!

I ended up cutting the sweet potatoes and roasted them with the chickpeas, which allows them to be soft and tender. It did get dry while cooking so I added chicken broth and no raisins. Nice aroma and flavors.

this was amazing! We ate it with brown rice. 
Substituted white wine vinegar for the red wine vinegar because I didn't have any.  Omitted the raisins, husband doesn't like them, but may try with dried cranberries. We used a red bell pepper 
Complex delicious flavors that seem layered.
100% will make again

This was crazy delicious, I was pleasantly surprised. It took quite a bit longer for the potatoes to soften, though.

This was absolutely delicious. It will be a favorite!!

This easy Mexican-style rice bowl is immensely satisfying. It features roasted sweet potatoes, fresh veggies, hearty black beans, and a creamy cilantro-lime cashew sauce!

Mexican Sweet Potato Bowl with Cilantro-Lime Cream

brown basmati rice

black beans

onions

sweet corn

grape tomatoes (or roma)

avocado

cumin

smoked paprika

raw cashews, soaked*

plant milk, plain & unsweetened (or water)

lime juice (about 2 limes)

jalapeño pepper

Cook rice: Rinse and cook rice according to package instructions.

Roast sweet potatoes: Preheat oven to 425°F (220°C). Peel and dice sweet potatoes into about 3/4″ cubes. Line a baking sheet with parchment paper. Toss potatoes with cumin, smoked paprika, and salt to taste. Spread on lined baking sheet. Bake for 35-40 minutes or until tender, stirring halfway through.

Make the cilantro-lime cream: Place all cream ingredients in a blender and blend until smooth. (I use a small NutriBullet.) Add a splash more water if needed to thin to your desired consistency. Taste and adjust flavors if needed. (More salt, cilantro, lime juice, etc.) Set aside.

Prepare ingredients: Rinse and drain black beans. Slice green onion, dice tomatoes, and dice the avocado.

Assemble: Assemble your bowls (or set out the toppings like a &quot;burrito bowl bar&quot; to let others assemble their own). Spoon cooked rice on the bottom, then top with roasted sweet potatoes, black beans, veggies, and desired toppings. Drizzle sauce on top.

Made this tonight, and it was delicious!  We did do a couple substitutions as per your suggestions, based on what we had: cauliflower rice and Pinto beans instead of brown rice and black beans.  And the sauce!! Sooooo yummy!! We will definitely be making this again.  Thanks so much for sharing this awesome recipe!

This was delicious! Even my teenage daughters loved it!  None of us like cilantro, so I put parsley in for the sauce. Still, very delicious!

One of my favorites! The sauce is so creamy and tasty. It's good on fajitas too!

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Quinoa and Sweet Potato Bowl with C...

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Top 4 sweet potato bowl recipes from across the web

The most viewed sweet potato bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quinoa and Sweet Potato Bowl with C...

Sweet Potato Farro Bowls

Cuban Sweet Potato Vegan Picadillo ...

Mexican Sweet Potato Bowl with Cila...

The most viewed sweet potato bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine