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Sweet Potato Tahini Bowls

Sweet Potato Tahini Bowls
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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.

Sweet Potato Tahini Bowls are the perfect vegetarian meal! They have all the nutrition of a salad, but will certainly leave you feeling fuller longer.

A rainbow of vegetables and sweet potatoes are roasted in the oven with Heinen’s extra virgin olive oil and spices to create tender, sweet plant-based bites that pair great with grains. These bowls are finished with a drizzle of Heinen’s creamy natural almond butter and tahini. 

Sweet Potato Tahini Bowls

Grain bowls are a great way to incorporate healthy ingredients into your weekly meals. The nice thing is that they can be customized based on your family’s taste preferences. I like to meal-prep the ingredients on a Sunday so we can quickly assemble these bowls for a lunch or dinner throughout the week. 

Sweet Potato Tahini Bowls

Sweet Potato Tahini Bowls


For the Bowls

  • 2 sweet potatoes, peeled and cubed
  • 2 cups fresh broccoli, stemmed and chopped into small florets
  • 2 cups fresh cauliflower, stemmed and chopped into small florets
  • 2 medium carrots, peeled and diced
  • 1/2 small red onion, sliced
  • 1 red bell pepper, cut into chunks
  • 3 Tbsp. Heinen's extra virgin olive oil
  • 1 tsp. Heinen's paprika or smoked paprika
  • 1 tsp. Heinen's oregano
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1 15 oz. can Heinen’s garbanzo beans
  • 1 7.4 oz. container Heinen’s cooked rice
  • 1 cup microgreens or greens of choice
  • 1/4 cup fresh parsley, chopped
  • 3 green onions, white and green parts chopped

For the Tahini Dressing

  • 1/2 cup Heinen's tahini
  • 2 Tbsp. water
  • 2 Tbsp. Heinen's creamy natural almond butter
  • Juice of 1/2 lemon
  • 2 garlic cloves, minced
  • Salt and pepper, to taste


To Prepare the Roasted Vegetables

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need two trays).
  2. Add the sweet potatoes, broccoli, cauliflower, carrots, red onion and red pepper to a large mixing bowl. Add the olive oil, paprika, oregano, salt and pepper. Mix well.
  3. Spread the vegetables and squash evenly on the prepared baking sheet(s). Roast in the oven for 30 minutes, or until tender. Remove from the oven and set aside in a bowl to cool.

To Prepare the Dressing

  1. In a Mason jar, combine the tahini, water, almond butter, lemon juice, garlic, salt and pepper.
  2. Mix well. If the dressing is too thick ,add additional water and mix again.

To Prepare the Grain Bowls

  1.  Divide the cooked rice, chickpeas, greens and fresh herbs evenly among 4 bowls.
  2. Once the roasted vegetables are cooled, divide them into the bowls.
  3. Drizzle the tahini almond butter dressing over each bowl and serve.

Note: Other ingredients you could add to this grain bowl include feta cheese, seeds and nuts like sliced almonds, pine nuts or walnuts, olives, roasted red peppers and artichokes.

Sweet Potato Tahini Bowls

Julia Jolliff

By Julia Jolliff

Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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