Roasted Beets and Sweet Potatoes Bowl
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.
Equipment
- Baking Sheet
- Parchment paper or silicone baking mat
- Mixing Bowls
- Blender or whisk
- Sharp knife & cutting board
- Small pot with lid
Ingredients
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
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.
Notes
Nutritional Value (Estimated per serving)
- Calories: ~350–400 kcal
- Carbohydrates: ~45g
- Protein: ~8–10g
- Fat: ~15g
- Fiber: ~8g
- Sugar: ~9g
- Vitamin A & C: High
- Iron & Calcium: Moderate