Sweet Potato Macro Bowl - Bravabod
Recipes

Sweet Potato Macro Bowl

Valentina

Sure, it's healthy - but trust me, this macro bowl is also delicious. Tender roasted sweet potatoes are combined with crispy roasted chickpeas, massaged kale, beets, quinoa, and pumpkin seeds for a nutritious plant-based meal that's supremely satisfying. The warm potatoes and cumin chickpeas are baked on the same sheet pan for ease and the creamy tahini sauce gets drizzled over the whole thing.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Macro Bowl
  • 16 ounces sweet potato
  • 2 cups cooked quinoa
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 ounces kale, hard stems removed
  • 1 small beet, peeled and shredded
  • 1/4 cup pumpkin seeds
  • 2 1/2 tablespoons olive oil, divided
  • 1 tablespoon lemon juice
  • 3/4 teaspoon cumin
  • salt (such as himalayan pink salt) and pepper, to taste Tahini Sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tahini (Note 1)
  • 2 tablespoons lemon juice
  • 2 tablespoons cold water
  • 1 tablespoon maple syrup (optional)
  • 1/2 clove garlic, finely chopped (optional)
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Preheat the oven to 410°F. Dice the sweet potatoes into bite-sized pieces, about 1/2 inch to 1 inch large. Place the sweet potatoes and drained chickpeas in a large bowl and toss with 2 tablespoons of the olive oil and a generous amount of salt (and pepper, if using). Spread the sweet potato mixture on a baking sheet in a single layer. If the vegetables are too closely packed, divide the batch onto two baking sheets. Roast the potato mixture for 25 minutes, or until fork-tender. Stir the potatoes and chickpeas halfway through the cooking time.
  2. Step 2: Once the potatoes have softened and the chickpeas are crisp, toss the them with the cumin powder and set aside.
  3. Step 3: Stir together all of the tahini sauce ingredients until smooth. Taste and adjust ingredients as needed, adding more water for a thinner sauce.
  4. Step 4: Remove the hard, fibrous stems from the kale. Place the kale leaves in a bowl and add the remaining 1/2 tablespoon of olive oil and 1 tablespoon of lemon juice into the bowl. Massage the kale leaves for at least 10 seconds with your hands, softening the leaves with the liquid ingredient ingredients.
  5. Serve: Assembly time! Build your bowls by evenly dividing the quinoa, massaged kale, roasted potato and chickpea blend, shredded beets, and pumpkin seeds. Drizzle with tahini sauce and enjoy.

Recipe Notes

Note 1: A good tahini can make a world of difference. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter.

Nutrition

Sure, it's healthy - but trust me, this macro bowl is also delicious. Tender roasted sweet potatoes are combined with avocado, massaged kale, beets, cauliflower rice, and pumpkin seeds for a nutritious plant-based meal that's supremely satisfying. An easy, creamy tahini sauce gets drizzled over the whole thing.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Macro Bowl
  • 16 ounces sweet potato
  • 2 cups fresh or frozen cauliflower rice
  • 1 large avocado
  • 2 ounces kale, hard stems removed
  • 1 small beet, peeled and shredded
  • 1/4 cup pumpkin seeds
  • 1 1/2 tablespoons olive oil, divided
  • 1 tablespoon lemon juice
  • 3/4 teaspoon cumin
  • salt (such as himalayan pink salt) and pepper, to taste Tahini Sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tahini (Note 1)
  • 2 tablespoons lemon juice
  • 2 tablespoons cold water
  • 1 tablespoon maple syrup (optional)
  • 1/2 clove garlic, finely chopped (optional)
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Preheat the oven to 410°F. Dice the sweet potatoes into bite-sized pieces, about 1/2 inch to 1 inch large. Place the sweet potatoes and drained chickpeas in a large bowl and toss with 1 tablespoon of the olive oil and a generous amount of salt (and pepper, if using). Spread the sweet potatoes on a baking sheet in a single layer. Roast the potato mixture for 25 minutes, or until fork-tender. Halfway through the baking time, push the potatoes to one side and add the cauliflower rice.
  2. Step 2: Once the potatoes have softened, toss the them with the cumin powder and set aside. Transfer the roasted cauliflower rice to a bowl.
  3. Step 3: Stir together all of the tahini sauce ingredients until smooth. Taste and adjust ingredients as needed, adding more water for a thinner sauce.
  4. Step 4: Remove the hard, fibrous stems from the kale. Place the kale leaves in a bowl and add the remaining 1/2 tablespoon of olive oil and 1 tablespoon of lemon juice into the bowl. Massage the kale leaves for at least 10 seconds with your hands, softening the leaves with the liquid ingredient ingredients.
  5. Serve: Assembly time! Build your bowls by evenly dividing the cauliflower rice, massaged kale, roasted potatoes, shredded beets, diced avocado, and pumpkin seeds. Drizzle with tahini sauce and enjoy.

Recipe Notes

Note 1: A good tahini can make a world of difference. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter.

Nutrition

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  • Hannah
    December 15, 2021

    This was delicious! I added avocado as well

    • Valentina P
      January 4, 2022

      Avocado would be amazing in this — thanks so much Hannah for trying it!

What you should eat next

Sweet Potato Macro Bowl

PT35M 16 ounces sweet potato 2 cups cooked quinoa 1 (15 ounce) can chickpeas, drained and rinsed 2 ounces kale, hard stems removed 1 small beet, peeled and shredded 1/4 cup pumpkin seeds 2 1/2 tablespoons olive oil, divided 1 tablespoon lemon juice 3/4 teaspoon cumin salt (such as himalayan pink salt) and pepper, to taste 2 tablespoons extra-virgin olive oil 2 tablespoons tahini (Note 1) 2 tablespoons lemon juice 2 tablespoons cold water 1 tablespoon maple syrup (optional) 1/2 clove garlic, finely chopped (optional) 1/4 teaspoon salt Gluten Free Paleo Vegan 4 Servings Ingredients:
Rated 5/5 based on 1 customer reviews

4 Servings

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