Spicy Garlic Sweet Potato Bowl (Printable)
Roasted sweet potatoes with crisp veggies, spicy garlic dressing, and toasted sesame seeds.
# What You’ll Need:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp cayenne pepper, adjust to taste
05 - 1 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Vegetables
08 - 1 red bell pepper, thinly sliced
09 - 1 cup broccoli florets
10 - 1 cup shredded purple cabbage
11 - 1 carrot, julienned
12 - 1 cup cooked chickpeas, drained and rinsed if canned
13 - 2 cups baby spinach
→ Spicy Garlic Dressing
14 - 3 tbsp tahini
15 - 2 tbsp fresh lemon juice
16 - 2 tbsp water
17 - 1 tbsp tamari for gluten-free
18 - 2 cloves garlic, finely minced
19 - 1 tsp sriracha, adjust to taste
20 - 1 tsp maple syrup
→ Toppings
21 - 2 tbsp toasted sesame seeds
22 - 2 green onions, thinly sliced
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, toss the sweet potato cubes with olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper until evenly coated. Spread the seasoned cubes in a single layer on the prepared baking sheet.
03 - Roast the sweet potatoes for 25 to 30 minutes, flipping halfway through, until golden brown and fork-tender. Remove from the oven and set aside.
04 - While the sweet potatoes roast, slice the red bell pepper into thin strips, julienne the carrot, and cut the broccoli into small florets. Set aside.
05 - Steam the broccoli florets for 3 to 4 minutes until just tender but still bright green. Drain and set aside.
06 - In a small bowl, whisk together the tahini, lemon juice, water, tamari, minced garlic, sriracha, and maple syrup until smooth. Add more water as needed to reach a drizzleable consistency.
07 - Divide the baby spinach among four serving bowls. Top each bowl with the roasted sweet potatoes, chickpeas, sliced bell pepper, shredded cabbage, julienned carrot, and steamed broccoli. Drizzle generously with the spicy garlic dressing.
08 - Sprinkle each bowl with toasted sesame seeds and thinly sliced green onions. Serve immediately.
# Expert Advice:
01 -
- The spicy garlic dressing is the kind of thing you will want to put on everything from salads to roasted carrots to plain rice.
- It looks like something from a cafe menu but comes together with mostly pantry staples and whatever vegetables are hanging around.
- Leftovers hold up beautifully in the fridge so you can make a double batch and eat well for days.
02 -
- Do not crowd the sweet potatoes on the baking sheet or they will steam instead of roast and you will miss out on those crispy caramelized edges.
- The dressing thickens as it sits in the fridge so whisk in a little warm water when you use leftovers.
03 -
- Let the sweet potatoes sit undisturbed on the pan for the first 15 minutes of roasting so a real crust can form before you flip them.
- Toast the sesame seeds in a dry skillet for two minutes until they are fragrant and lightly golden because that small step transforms the whole topping.