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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

Ingredients

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

Bowls:

  • 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

Instructions

  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.)