I enjoy this healthy meal prep bowl that combines tender sweet potatoes, crisp broccoli, hearty chickpeas and quinoa into a vibrant mix of flavors. A drizzle of lemon juice and tahini adds brightness while optional avocado brings creaminess. Every bite is a celebration of wholesome ingredients. I appreciate every delicious detail.

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I’ve been experimenting with healthy bowls for a while now, and this Sweet Potato Broccoli Bowl is one of my favorites. It all started when i mixed chunky, diced sweet potatoes with crisp broccoli florets, adding in wholesome chickpeas and quinoa.

The combination of roasted veggies, a drizzle of olive oil with a sprinkle of garlic powder and ground cumin really brings an earthy, Mediterranean vibe to the plate. I love adding a squirt of fresh lemon juice and some creamy tahini on top.

And if you’re up for it, toss in sliced avocado which gives a luscious finish. This bowl is low glycemic and packed with nutrition, making it a perfect meatless meal for anyone looking for healthy meal prep options that are also incredibly filling.

It’s an easy, balanced recipe that i often come back to when i need a quick, vibrant dinner fix. Enjoy experimenting with your own twist on it!

Why I Like this Recipe

I like this recipe because it’s super simple and quick to make. I just toss the veggies on a sheet, roast them, and then mix them with quinoa – it’s like magic in a bowl when I don’t have much time to cook.

I really enjoy that it’s packed with healthy stuff. Sweet potatoes, broccoli, and chickpeas give me so much energy and make me feel full for longer. Its really great knowing I can fuel my body with good nutrients without spending hours in the kitchen.

I also love the mix of flavors in this dish. The lemon juice and tahini drizzle add a tangy kick that makes everything taste even better, and the avocado on top just takes it to the next level.

Lastly, the fact that it’s vegan and gluten free is a huge plus for me. I feel good eating something that’s not only delicious but also friendly to my dietary needs and perfect for meal prep when I need food for the whole week.

Ingredients

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Sweet potatoes naturally sweet, rich in fiber and carbs, fuel lasting energy.
Broccoli is crunchy, loaded with vitamins and fiber, adding fresh healthy flavor.
Chickpeas offer protein, fiber, and a hearty texture that satisfy hunger.
Quinoa is a nutrient dense grain that provides complete proteins, fiber, and nutty taste.
Lemon juice gives a zesty, sour kick that brightens all the bowl flavors.
Tahini drizzled on top adds creaminess and a nutty, savory layer.
Avocado slices bring a creamy texture, healthy fats and its mild buttery flavor.
Garlic powder adds a warm kick and savory aroma, minor but important.

Ingredient Quantities

2 medium sweet potatoes, peeled and diced into bite-sized chunks

1 large head broccoli, broken into florets

1 can (15 oz) chickpeas, drained and rinsed well

1 cup cooked quinoa (or your fav grain if you like)

2 tbsp olive oil

1 tsp garlic powder

1/2 tsp ground cumin

Salt and pepper, to taste

Juice from 1 lemon

2 tbsp tahini for drizzling

1 avocado, sliced (optional but highly recommended)

How to Make this

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1. Preheat your oven to 425°F and get a baking sheet lined with parchment paper.

2. In a large bowl, toss the diced sweet potatoes with 1 tbsp olive oil, garlic powder, salt and pepper.

3. In another bowl, mix the broccoli florets with the remaining olive oil, a little garlic powder, cumin, salt and pepper.

4. Spread the sweet potatoes and broccoli on the baking sheet side by side.

5. On another part of the tray, spread out the chickpeas evenly so they roast nicely too.

6. Roast everything in the oven for about 25-30 minutes until the sweet potatoes are soft and the broccoli and chickpeas have a bit of char.

7. While the veggies are roasting, warm up or cook your quinoa if it’s not already done.

8. Once all the ingredients are roasted, in a big bowl, layer the quinoa as your base and add the roasted sweet potatoes, broccoli, and chickpeas on top.

9. Squeeze the juice of 1 lemon over the bowl and drizzle 2 tbsp tahini evenly across everything.

10. Finally, top with the sliced avocado if using, mix everything gently, and enjoy your hearty and delicious Buddha bowl!

Equipment Needed

1. Oven set to 425°F
2. Baking sheet with parchment paper
3. Large bowl for tossing the sweet potatoes
4. A second bowl for mixing the broccoli
5. Knife and cutting board for dicing the sweet potatoes and slicing the avocado
6. Mixing spoon or spatula for stirring the veggies and chickpeas
7. Can opener for the chickpeas (if not already open)
8. A pot or microwave safe dish to cook or warm your quinoa
9. A big serving bowl to layer the quinoa and roasted veggies
10. Measuring spoons for the olive oil, garlic powder, and cumin
11. A lemon squeezer or your hands to juice the lemon
12. Oven mitts for safely handling the hot baking sheet

FAQ

Q: Can I use another grain instead of quinoa?

A: Sure thing, you can use rice or couscous if you like. Its all about what you have on hand.

Q: How do I know when the veggies are done roasting?

A: They should be tender and just slightly charred on the edges which usually takes around 25-30 minutes in a 400 F oven.

Q: Can I prep this recipe ahead of time?

A: Yes, you can roast the sweet potatoes, broccoli and chickpeas in advance. Just reheat them in an oven or microwave when you are ready.

Q: What should i do if my chickpeas feel a little dry?

A: If they feel a bit dry, you can toss them in a bit more olive oil or lime/lemon juice before roasting to add extra moisture and flavor.

Q: How do I adjust the recipe for more spice?

A: Feel free to add chilli flakes or a dash of paprika if you want an extra kick. Everyone's taste buds are different so go with what you like.

Broccoli Chickpea Power Bowls Recipe Substitutions and Variations

If you can’t find sweet potatoes, you can try using butternut squash or even regular potatoes diced in the same way.
If broccoli isn’t available, cauliflower works real well as a substitute.
You can swap out chickpeas for black beans or white kidney beans if you’ve got them on hand.
If you don’t like quinoa, brown rice or bulgur are a good replacement.
Instead of olive oil, you might use avocado oil, which keeps things light and tasty.

Pro Tips

1. Try tossing your chickpeas in a little smoked paprika along with the olive oil to give them a nice, extra smoky flavor that really pops when roasted
2. If you wanna step up your quinoa game, cook it in veggie broth instead of water, which adds a subtle flavor boost without being overpowering
3. When roasting the veggies, make sure not to overcrowd the baking sheet so everything gets a nice, even char instead of steamin’
4. Drizzle the tahini right before serving instead of letting it sit with the ingredients, so it keeps its creamy texture and fresh taste, rather than turning kind of gloopy