Roasted Beets and Sweet Potatoes Bowl

There’s something deeply satisfying about a hearty bowl packed with vibrant colors, rich flavors, and nourishing ingredients—and that’s exactly what this roasted beets and sweet potatoes bowl delivers. It’s the kind of meal that feels cozy and grounding, but still light and energizing. Whether you’re someone who meal preps for the week or just looking for a wholesome lunch that comes together without fuss, this bowl ticks all the right boxes.

I started making this bowl during the cooler months when root vegetables are at their peak, but it’s honestly become a staple in my kitchen year-round. Roasted beets bring that earthy sweetness and gorgeous pop of deep red, while sweet potatoes add creaminess and a touch of caramelization from the oven. When paired with grains like quinoa or farro and a creamy tahini or lemony yogurt dressing, it turns into a full, balanced meal that’s as beautiful as it is delicious.

What I love most is how customizable it is. You can throw in some crispy chickpeas for extra protein, crumble in some feta or goat cheese for tang, or toss in arugula or massaged kale for freshness. It’s one of those base recipes that invites creativity—perfect for using up leftovers or seasonal produce hanging out in your fridge.

Whether you’re plant-based or just looking to eat more veggies, this bowl is a simple and satisfying way to do it. It’s warm, flavorful, and leaves you feeling good—not weighed down. Plus, it makes a fantastic meal prep option for busy weekdays, since everything keeps well and tastes just as good cold or at room temperature.

Why You’ll Love It

• Naturally flavorful and comforting – The combination of roasted beets and sweet potatoes creates a sweet, earthy, and slightly smoky flavor that makes every bite feel cozy and satisfying.
• Super nutritious – Packed with fiber, antioxidants, and vitamins A and C, this bowl is a powerhouse of goodness for your body, all while tasting amazing.
• Easy to customize – Add grains, greens, cheese, or proteins based on what you have on hand—this bowl is super flexible and works with all kinds of toppings and dressings.
• Great for meal prep – Roast everything ahead of time and store it in containers for easy grab-and-go lunches or quick dinners throughout the week.
• Naturally gluten-free and vegan-friendly – It suits a variety of dietary needs without sacrificing flavor or texture.

Ingredient List

For the Roasted Veggies

• 2 medium sweet potatoes, peeled and cubed
• 2 medium beets, peeled and cubed
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika (optional)

For the Base

• 1 cup cooked quinoa (or brown rice, farro, or couscous)
• 2 cups fresh arugula or spinach

For the Dressing

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup or honey
• 1–2 tbsp warm water (to thin)
• Pinch of salt

Optional Toppings

• ¼ cup crumbled feta or goat cheese
• ¼ cup roasted chickpeas or nuts (like walnuts or pecans)
• Fresh herbs (parsley, dill, or mint)

Ingredient Notes

• Beets – I like using golden beets when I can find them—they’re less messy and have a slightly milder flavor. But red beets work just as well.
• Sweet potatoes – Go for orange-flesh varieties like garnet or jewel for the best texture and sweetness when roasted.
• Tahini – Use a runny, smooth tahini for the dressing (Soom or Trader Joe’s brand works great). If yours is bitter, add a bit more maple syrup to balance it out.
• Quinoa – Cook it in veggie broth instead of water for an extra layer of flavor.
• Cheese (if using) – A sprinkle of goat cheese adds a creamy, tangy contrast to the earthy veggies—don’t skip it if you’re not keeping it vegan!

Kitchen Equipment Needed

• Baking sheet – For roasting the sweet potatoes and beets until golden and tender. I love using a large rimmed one so everything fits in a single layer.
• Parchment paper or silicone baking mat – Helps prevent sticking and makes cleanup easy.
• Mixing bowls – You’ll need a couple: one for tossing the veggies with oil and spices, and one for mixing the dressing.
• Blender or whisk – If you want a super smooth dressing, use a small blender. Otherwise, a fork or whisk works perfectly.
• Sharp knife + cutting board – Essential for chopping the beets and sweet potatoes safely and evenly.
• Small pot with lid – For cooking quinoa or your grain of choice. I use a nonstick saucepan with a tight lid to avoid sticking.

Instructions

Step 1: Prep the Vegetables

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper or a silicone mat for easier cleanup.
• Peel the sweet potatoes and beets, then cut them into 1-inch cubes. Try to keep the size consistent so they roast evenly.

Pro Tip: Beets can stain your hands and cutting board—wear gloves or rinse everything right after cutting!

• Place the cubed sweet potatoes and beets into a large bowl.
• Drizzle with olive oil, then sprinkle in salt, pepper, garlic powder, and smoked paprika (if using).
• Toss everything well to coat evenly.

Step 2: Roast the Veggies

• Spread the veggies out in a single layer on your prepared baking sheet. If needed, use two sheets to avoid crowding.
• Roast in the preheated oven for 30–35 minutes, flipping once halfway through.
• Check for doneness by piercing a few pieces with a fork—they should be tender with slightly crispy edges.

Pro Tip: Keep the beets and sweet potatoes on separate sides of the pan if you want to keep colors from bleeding too much.

Step 3: Cook the Grain (if you haven’t already)

• While the veggies are roasting, cook your quinoa or grain of choice according to package instructions.
• If you’re using quinoa: rinse ½ cup quinoa under cold water, then combine it with 1 cup water (or broth) in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
• Once done, fluff with a fork and set aside.

Pro Tip: Cooking grains in broth instead of water adds more flavor without any extra effort.

Step 4: Make the Dressing

• In a small bowl, combine tahini, lemon juice, maple syrup (or honey), and a pinch of salt.
• Whisk well until the mixture thickens.
• Add warm water 1 tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.

Pro Tip: Whisk continuously to prevent the tahini from clumping as you add water.

Step 5: Assemble the Bowl

• Start with a generous handful of arugula or spinach in each bowl.
• Add a scoop of your cooked grain.
• Top with a mix of the roasted beets and sweet potatoes.
• Drizzle generously with the tahini dressing.
• Finish with any extras: crumbled cheese, roasted chickpeas, chopped nuts, or fresh herbs.

Step 6: Serve and Enjoy

• Serve warm or at room temperature.
• Leftovers keep well in the fridge for up to 4 days—store dressing separately if prepping ahead.

Pro Tip: If eating leftovers cold, give everything a quick toss with a splash of lemon juice to brighten the flavors.

Tips and Tricks for Success

• Cut everything the same size – Uniform pieces help your veggies roast evenly and finish cooking at the same time.
• Don’t overcrowd the pan – Give the veggies space to crisp up. Use two baking sheets if needed.
• Use pre-cooked grains – Save time by using leftover quinoa, frozen rice, or microwaveable grain packs.
• Warm up the tahini – If your tahini is too thick or clumpy, microwave it for a few seconds before mixing.
• Make it ahead – Roast the veggies and prep the grains in advance to build bowls all week long with minimal effort.

Ingredient Substitutions and Variations

• Beets → Use golden beets or roasted carrots if you want a milder, less earthy flavor.
• Sweet potatoes → Swap with butternut squash or regular potatoes if that’s what you have on hand.
• Tahini dressing → Try a yogurt-based lemon garlic sauce, balsamic vinaigrette, or even a green goddess dressing for a totally different twist.
• Quinoa → Substitute with farro, couscous, brown rice, or even cauliflower rice for a lighter option.
• Add-ins → Top with avocado slices, hard-boiled eggs, or grilled tofu/chicken for extra protein and texture.

Serving Suggestions

• As a nourishing lunch bowl – This is one of my go-to midday meals, especially with a sprinkle of feta and a handful of roasted chickpeas for extra crunch.
• Topped with a fried or poached egg – Great for breakfast or brunch! The runny yolk adds a creamy richness that pairs perfectly with the roasted veggies.
• Served cold as a salad – I often enjoy it straight from the fridge with an extra squeeze of lemon and a bit more tahini dressing—it’s just as flavorful chilled.
• Paired with grilled proteins – It’s a perfect side to grilled chicken, salmon, or marinated tofu for a more filling dinner.
• With a cup of soup on the side – I love serving this bowl alongside a cozy bowl of lentil or tomato soup when I want something warm and satisfying.

Storage and Reheating Instructions

• Store components separately – Keep the dressing, grains, greens, and roasted veggies in separate airtight containers for maximum freshness.
• Refrigerate for up to 4 days – The roasted veggies hold up well in the fridge, making them perfect for meal prep.
• Reheat roasted veggies in the oven or air fryer – This brings back their crispy edges; 5–7 minutes at 375°F usually does the trick.
• Microwave for convenience – If you’re short on time, reheating everything (except the greens) in the microwave works fine too—just 1–2 minutes.
• Shake or whisk dressing before serving – It tends to thicken or separate in the fridge, so give it a quick stir or add a splash of water to loosen it up.

Frequently Asked Questions

Can I roast the beets and sweet potatoes together?

Yes, but keep them on separate sides of the pan since beets can bleed color. Also, make sure the pieces are evenly sized so they roast at the same pace.

Do I need to peel the beets and sweet potatoes?

Peeling is recommended for the best texture and taste, but if you’re using organic and like a more rustic feel, you can scrub them well and leave the skins on.

Is this bowl good for meal prep?

Absolutely! It’s one of my favorite make-ahead meals. Just keep the dressing separate until you’re ready to eat to keep everything fresh and crisp.

Can I use pre-cooked or canned beets?

Yes! If you’re short on time, pre-cooked or vacuum-sealed beets work perfectly. Just dice and add them to the bowl—no roasting needed.

How can I make it more filling?

Add a protein like grilled chicken, tofu, or a soft-boiled egg. Roasted chickpeas or a handful of nuts also add healthy fats and crunch.

Is this recipe vegan and gluten-free?

Yes, it’s naturally vegan and gluten-free as long as you skip the cheese or use a plant-based version and choose gluten-free grains.

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!