Dairy Free,  Gluten Free,  Holiday,  Main Course,  Recipe,  Vegan,  Vegetarian

Roasted Veggie Sweet Potato Power Bowls + Yogurt Tahini Sauce

Wow, it’s Friday already???? I have no clue what happened to this week, but it flew by.

Sorry I’m freaking out a little bit but today marks the 1 week countdown until Christmas eve, eve! Did you realize that???? I know this happens every year, and I do this same thing every year, but I’m being completely honest when I say that I’ve never had a Christmas sneak up on me like this one. I’m both extremely excited and slightly sad that it’s so close to being passed us. Not to mention I still have so many things to get done this next week, as I’m sure you do too. We clearly have all kinds of Christmasing to do this week.

But anyway, these bowls are everything you guys. First let me focus on the roasted veggies. I feel like just about any food that you roast is going to be amazing, and I’d say these veggies are killing it in proving that fact. Just yum! Then there’s the sweet potatoes, because those are always a win in my book, and the black beans, because fiber.

After that you make an extremely simple yogurt and tahini sauce to go with it. Which, I have to tell you, it’s one of my current obsessions. I just love tahini so much and all the flavor it adds! So I guess it’s maybe a good thing that this isn’t too holiday related because this is one weeknight meal you’re going to want again and again!

Roasted Veggie Sweet Potato Power Bowls + Yogurt Tahini Sauce

These power bowls are a great way to enjoy some wholesome nutrition in a very simplistic way and the sauce takes them over the top!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings


Yogurt Tahini Sauce:

  • 3/4 cup plain cashew yogurt
  • 1/4 cup tahini
  • 1 tablespoon soy sauce
  • 1/4 teaspoon pepper
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder


  • 2 cup cooked black beans
  • 2 large sweet potatoes. peeled and diced
  • 3 tablespoons olive oil divided
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 medium zucchini thinly sliced into wedges
  • 1 large red onion sliced
  • salt and pepper to taste


  1. Preheat oven to 375 degrees F (190 C) and line 2 small baking trays with foil. In a large bowl, toss the sweet potatoes in 1 tablespoon of olive oil and sprinkle to taste with salt and pepper. Pour onto one of the trays and spread into an even layer. Add the veggies to the bowl toss with another tablespoon of oil and season with salt and pepper then spread out on second tray.
  2. Bake, stirring about every 10 minutes, for 25 to 35 minutes or until potatoes and veggies are fork tender.
  3. While the veggies are in oven, whisk together the ingredients for the sauce in a small saucepan and place on the stove to simmer until warm.
  4. In a medium skillet with a lid, heat another tablespoon of oil over medium high heat. Add the black beans; cover pan and simmer over low heat to warm while the veggies finish.
  5. Once everything is done, divide each piece into bowls and season to taste with additional salt and pepper, then drizzle with desired amount of the sauce. Serve hot!
  6. ( For leftovers it's also delicious to combine everything in a skillet and cook until hot.)


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