If you’re on the lookout for a vibrant, nourishing meal that feels both hearty and fresh, the Sweet Potato Broccoli Quinoa Bowls Recipe will quickly become your new favorite go-to. This colorful bowl is a perfect harmony of roasted sweet potatoes with their natural caramelized sweetness, tender broccoli florets, fluffy quinoa, and a pop of juicy cherry tomatoes. Topped with savory chicken and a delectable sesame ginger dressing, every bite bursts with flavor and texture that’s simply irresistible. It’s an effortless and delicious way to fuel your day with wholesome ingredients that bring both comfort and excitement to your plate.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role in creating a balanced and satisfying Sweet Potato Broccoli Quinoa Bowls Recipe. From the earthy sweetness of the roasted sweet potatoes to the nutty quinoa and the bright punch of kale and tomatoes, every element adds depth, texture, and color.
- Sweet potato cubes (3 cups): Cubed just right for even roasting and that perfect tender-crisp bite.
- Olive oil (3 Tbsp., divided): Helps with roasting and brings a silky richness to the veggies.
- Salt (¾ tsp., divided): Enhances all the natural flavors without overpowering.
- Pepper (½ tsp., divided): Adds a gentle warmth and depth to your veggies.
- Broccoli head (1, cut into florets): Roasts up beautifully, tender yet a little crisp for texture.
- Quinoa (¾ cup, rinsed): This protein-packed grain is fluffy and nutty, balancing the bowl perfectly.
- Water or chicken broth (1 ½ cups): Using broth adds extra savory notes to the quinoa.
- Cherry tomatoes (1 cup, halved): Bursting with juiciness and a slight tang to brighten the bowl.
- Cooked chicken (4 oz., cubed): Adds satisfying protein and pairs wonderfully with sesame ginger dressing.
- Kale (4 cups, coarsely chopped): Provides a hearty, leafy green boost that’s slightly chewy and nutritious.
- Sesame ginger salad dressing (6 oz.): This dressing is the magic touch, adding savory zest and a hint of sweetness.
How to Make Sweet Potato Broccoli Quinoa Bowls Recipe
Step 1: Preheat and Prepare Quinoa
Start by heating your oven to 400 degrees to get ready for roasting those veggies. Meanwhile, add the rinsed quinoa, water or chicken broth, and a pinch of salt to your rice cooker. Cook until the quinoa is fluffy and light—this will form the hearty base of your bowl, with a lovely nutty flavor that complements the roasted veggies.
Step 2: Season and Roast Sweet Potatoes
While the quinoa is cooking, toss your sweet potato cubes in 2 tablespoons of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper inside a large ziplock bag. This method ensures every cube gets coated evenly. Spread them out on a parchment-lined baking sheet for roasting. Pop them in the oven for about 25 to 30 minutes, flipping halfway to get that perfect caramelization on all sides.
Step 3: Add Broccoli to Roast
At about 15 minutes before the sweet potatoes finish, sprinkle your broccoli florets with ¼ teaspoon of salt and drizzle with the remaining tablespoon of olive oil, tossing gently inside your ziplock bag. Scatter these florets around the sweet potatoes on the baking sheet and return to the oven. Roasting the broccoli alongside the sweet potatoes allows both to develop that wonderful roasted flavor and pleasing texture.
Step 4: Assemble Your Bowls
Once the quinoa is fluffy and the veggies are gloriously roasted, it’s time to build your bowls. Layer equal portions of quinoa, roasted sweet potatoes, roasted broccoli, fresh cherry tomatoes, cooked chicken cubes, and chopped kale into four bowls. Drizzle each bowl generously with about 2 ounces of sesame ginger salad dressing or your favorite dressing. The dressing adds a fresh, tangy kick to tie all the ingredients together perfectly.
How to Serve Sweet Potato Broccoli Quinoa Bowls Recipe
Garnishes
Feel free to sprinkle toasted sesame seeds or chopped fresh cilantro on top for an extra layer of flavor and crunch. A squeeze of fresh lime juice brightens the bowl beautifully, balancing savory and sweet notes.
Side Dishes
This bowl is wonderfully filling on its own, but if you’d like to pair it with sides, consider a light cucumber salad or a warm slice of crusty whole grain bread to soak up any extra dressing. Steamed edamame would also tinker nicely with the sesame ginger profile.
Creative Ways to Present
For a fun twist, serve the quinoa bowl in hollowed-out sweet potato skins or in large lettuce leaves for a fresh handheld “wrap.” This adds an element of surprise and makes the dish even more festive and approachable for family or guests.
Make Ahead and Storage
Storing Leftovers
Place leftovers in airtight containers for up to 3 days in the refrigerator. Keeping the dressing separate until serving helps maintain the crispness of the kale and the freshness of the tomatoes.
Freezing
You can freeze the cooked quinoa and roasted vegetables (sweet potato and broccoli) in portioned freezer-safe containers for up to 2 months. For best results, freeze without the kale or dressing, adding these fresh after thawing.
Reheating
Reheat your bowl using a microwave or on the stovetop over low heat until warm. Add fresh kale and dressing after warming to keep the textures bright and avoid wilting the greens prematurely.
FAQs
Can I make this recipe vegetarian or vegan?
Absolutely! Just omit the cooked chicken and either increase your vegetable portions or add a plant-based protein like chickpeas or tofu. The sesame ginger dressing usually pairs well with vegan diets, but double-check the ingredients to be sure.
Is quinoa the best grain to use here?
Quinoa is perfect because it’s protein-rich and cooks quickly, but feel free to swap it with brown rice, farro, or bulgur depending on your preference or what you have on hand.
Can I use frozen vegetables instead of fresh?
While fresh vegetables roast best for this recipe, frozen broccoli can work if thawed and patted dry before roasting. Sweet potatoes are best fresh for that perfect roast texture.
How spicy is the sesame ginger dressing?
The dressing has a gentle zing from the ginger but is generally mild; however, if you prefer more heat, a dash of chili flakes or sriracha can be added to suit your taste.
What’s the best way to keep the kale from getting soggy?
Toss the kale in the bowl right before serving with the dressing, rather than mixing it in advance. This keeps the leaves crisp and vibrant.
Final Thoughts
There’s something truly special about digging into a bowl like this Sweet Potato Broccoli Quinoa Bowls Recipe that feels as good for your body as it tastes for your soul. It’s easy, wholesome, and beautifully balanced with flavors and textures that dance on your palate. Give it a try for your next meal—you’ll love how satisfying this bowl is, and it might just become your new weeknight favorite!
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Sweet Potato Broccoli Quinoa Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A healthy and vibrant Sweet Potato Broccoli Quinoa Bowl featuring roasted sweet potatoes and broccoli, fluffy quinoa, fresh kale, cherry tomatoes, and tender cooked chicken, all topped with a flavorful sesame ginger salad dressing. Perfect for a nutritious and balanced meal packed with vitamins, protein, and fiber.
Ingredients
Roasted Vegetables
- 3 cups sweet potato cubes (cut into ½–¾ inch cubes)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 head broccoli (cut into florets)
- 1 tablespoon olive oil
- ¼ teaspoon salt
Quinoa
- ¾ cup quinoa (rinsed and drained)
- 1 ½ cups water or chicken broth
- ¼ teaspoon salt
Additional Ingredients
- 1 cup cherry tomatoes (cut in half)
- 4 oz. cooked chicken (cut into cubes)
- 4 cups kale (coarsely chopped)
- 6 oz. sesame ginger salad dressing
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Cook Quinoa: Add rinsed quinoa, water or chicken broth, and ¼ teaspoon salt to a rice cooker and cook until fluffy and tender, about 15-20 minutes.
- Season Sweet Potatoes: In a large gallon-sized ziplock bag, combine sweet potato cubes with 2 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Toss well to evenly coat the sweet potatoes with the seasoning and oil.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper. Spread the seasoned sweet potatoes out in a single layer to ensure even roasting.
- Roast Sweet Potatoes: Place the baking sheet with sweet potatoes in the preheated oven and bake for 25-30 minutes, flipping the cubes halfway through for even browning.
- Season Broccoli: While the sweet potatoes bake, in the same gallon-sized ziplock bag, combine broccoli florets with 1 tablespoon olive oil and ¼ teaspoon salt. Toss to coat evenly.
- Roast Broccoli: When the sweet potatoes have about 15 minutes remaining, add the broccoli florets to the baking sheet with the sweet potatoes. Return the pan to the oven and continue roasting until both vegetables are tender and slightly caramelized.
- Assemble Bowls: Divide the cooked quinoa evenly among four bowls. Top each bowl with equal portions of roasted sweet potatoes and broccoli, halved cherry tomatoes, cooked chicken cubes, and chopped kale.
- Add Dressing: Drizzle about 2 ounces of sesame ginger salad dressing over each bowl or use your preferred dressing. Toss lightly if desired and serve immediately.
Notes
- To make this dish vegetarian or vegan, omit the cooked chicken and choose a plant-based protein or more vegetables.
- Quinoa can be cooked on the stovetop if you do not have a rice cooker; simmer ¾ cup quinoa in 1 ½ cups water with salt until tender, about 15 minutes.
- For extra flavor, you can add garlic powder or smoked paprika to the sweet potatoes before roasting.
- Make sure to toss the vegetables halfway through roasting for even cooking and caramelization.
- Use fresh kale and massage lightly with a bit of olive oil or lemon juice for a more tender texture if preferred.
