Easy Vegan Sweet Potato Tahini Bowl

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This vegan sweet potato tahini bowl is a weekly staple in our household. Actually, if I am being honest we have it multiple times a week.

My kids won’t touch it because they have a hatred for sweet potatoes which they’ve never really given a chance, but that’s for another time.

It’s just one of those meals that are so simple, taste super delicious, easy to make and we just love it.

Plus, this is a quick vegan dinner prep about a 10-minute prep and the rest is just baking.

Sweet potatoes are a powerhouse of nutrition. Plus, they are sweet, I mean what’s not to like?

I like to use taco seasoning for my seasoning choice.

You can choose different types of beans but I always use chickpeas because I just love them.

Cauliflower is one of my favorite roasted vegetables and pairs nicely with this dish. But you could use your favorite roasted vegetables.

I always use white basmati rice because it’s said to have the lowest glycemic index and we just love it but feel free to use your favorite rice.

Last but not least the tahini steals the show on this dish. It brings all the flavors together and adds the creaminess you need with this dish. Don’t skimp out on the tahini.

If you’ve never had or heard of tahini it’s just ground toasted sesame seeds.

What do you need for this Vegan Sweet Potato Tahini Bowl?

• Sweet potatoes
• rice
• taco seasoning
• tahini
• cauliflower or vegetable of choice

How do you make this easy vegan sweet potato tahini bowl?

• Sweet potatoes, (whatever your favorite type is)
• garbanzo beans
• 2-3 TB taco seasoning
• *oil if you aren’t oil free
• cauliflower
• salt
• rice
• Tahini
• Optional: avocado, salsa, or whatever your heart desires.

How do you make it?

Start by preheating your oven to 425 degrees and either line two cookie sheets with a Silpat or spray with oil and set aside.

Make sure your rice is cooking or already cooked.

Take your peeled and chopped sweet potato and place in a single layer on one of the cookie sheets.

Take the other cookie sheet and place the chopped cauliflower, you can take a tsp of oil and move it around on the cauliflower if you are oil-free just leave it off. Sprinkle with salt.

Bake this for 25 minutes.

At the 25 minute mark pull the sweet potatoes out and add the chickpeas, if you are using oil then you can add some here if not that’s totally fine ( I always make it oil-free).

Then add 2-3 TB of taco seasoning. I usually use 2 1/2 tbs.

Take a spoon and mix around the seasoning and oil if using, try, and spread it as evenly as you can and place it back in the oven.

Bake for another 20 minutes or until they are cooked to your desire of crispiness.

Now build your bowl.

Place rice on the bottom, layer with sweet potatoes/ chickpea and roasted cauliflower then drizzle with your desired amount of tahini.

You can add additional toppings like avocado, salsa, or whatever sounds good.

If you loved this recipe please give it a 5 STAR review.

<3 Courtney

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