Best Sweet Potato Bowl Recipes

SWEET POTATO & CAULIFLOWER LENTIL BOWL

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked.
• Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
• Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir and season to taste. Coarsely grate the carrots, shred the cabbage and roughly chop the coriander. Squeeze over the remaining lime juice and season to taste.
• Divide the lentil mixture between four bowls (or four containers if saving and chilling). Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.

SWEET POTATO BOWL WITH CHIMICHURRI(ARGENTINA)

Steps:

• To make Sweet Potatoes and Quinoa:
• Preheat oven to 425°F Toss sweet potatoes with oil on large baking sheet, and spread in single layer. Season with salt and pepper, if desired, and roast 15 to 20 minutes, or until soft, stirring halfway through.
• Meanwhile, bring quinoa and 2 cups water to a boil in small saucepan. Reduce heat to medium-low, cover, and cook.
• 15 minutes, or until tender. Season with salt, if desired.
• To make Chimichurri:
• Warm oil in small saucepan over medium heat. Blend parsley, lemon juice, garlic, paprika, and red pepper flakes in food processor until coarsely chopped. Pour in warm oil, and pulse quickly until blended.
• Divide sweet potatoes and quinoa among 4 bowls. Top each serving with 3 Tbs. Chimichurri, and garnish with sliced avocado, if using. Drizzle with extra Chimichurri, if desired.

SWEET POTATO BREAKFAST BOWL

Steps:

• Preheat oven to 425 degrees.
• Spray with nonstick cooking spray or line a 9x13 pan with foil.
• Peel and chop sweet potatoes into bite sized pieces.
• Lay potatoes on prepared pan and drizzle 2 Tablespoons of coconut oil over pieces.
• Toss until all potatoes are coated in coconut oil.
• Sprinkle with 1 teaspoon of salt.
• Bake for 25-30 minutes, tossing every 10 minutes, until potatoes begin to golden.
• Transfer potatoes to breakfast two bowls and top with almond butter, coconut flakes, chia seeds, chopped pecans and blueberries. Drizzle with honey to taste.

SWEET POTATO BOWL

Steps:

• Heat 1 teaspoon of olive oil in a medium pan over medium-high heat and brown the ground sausage, 5 to 7 minutes.
• While the sausage cooks, fill a large pot with a few inches of water and place over medium-high heat until it just starts to simmer.
• Crack Eggland's Best eggs individually into a ramekin or cup. Create a gentle whirlpool in the simmering water. Slowly pour the eggs one by one into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain on paper towels.
• While the eggs poach, cut the sweet potato into noodles using a spiralizer.
• Heat the other teaspoon of olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5 to 7 minutes. Season with salt and pepper.
• Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with the salsa.
• Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg.

MEXICAN-STYLE SPICY SWEET POTATO AND CHICKEN BOWL

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Massage the sweet potato chunks with a little coconut oil, season well and then place onto a foil-lined tray. Bake in the oven for about 35 minutes.
• Meanwhile, heat a small amount of coconut oil in a frying pan, add the garlic and red onion and fry gently until slightly softened. Add the chicken breast chunks, lightly season with paprika and a pinch of salt and pepper and brown the chicken for a few minutes.
• Add the chopped tomatoes, then leave to simmer for 20 minutes until thickened.
• Once the sweet potato is cooked, add to the pan and stir through.
• Plate up, add the avocado, sour cream and sprinkle with fresh cilantro and paprika and serve.

SWEET POTATO SMOOTHIE BOWL

Steps:

• Place Bruce's Yam Cut Sweet Potatoes, yogurt, orange juice and honey in a power blender and process until smooth.
• Transfer to a cereal or pasta bowl(s) and arrange kiwi, banana, blueberries, sunflower seeds and golden raisins over the top.

SWEET POTATO CHICKPEA BUDDHA BOWL

Steps:

• Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
• Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
• Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
• While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
• Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they're browning too quickly, turn down heat. If there isn't much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
• nce the chickpeas are browned and fragrant, remove from heat and set aside.
• Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
• To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
• Best when fresh, though leftovers will keep for a few days in the fridge.

CHIPOTLE SWEET POTATO BOWL

Steps:

• In over Medium heat a large pot, sautee the onion, pepper, and garlic in a large pot. Cook until tender (5 mins). Add Sweet Potatoes and stir. Keep over heat for about 10 minutes with intermittent stirring. Add tomatoes, beans, and water. After potatoes are tender, salt to taste. Cover and cook for at least 1 hour. Try serving with Sour Cream, Rice, and Cheese

SWEET POTATO BOWL

Steps:

• Start by making the sweet potatoes. Heat a sauce pan over medium heat and add about a tablespoon of olive oil to the pan. Once the oil is hot, add the sweet potatoes and stir for about 2 minutes. Then add 2 teaspoons of turmeric to the pan and stir until the sweet potatoes are coated.
• Add the garlic and chicken stock or broth to the pan and once the liquid starts to bubble, turn it down to simmer for about 10 minutes or until the potatoes are tender.
• While the potatoes cook, combine all of the dressing ingredients (Lemon juice-salt) in a blender and puree until well combined.
• Once the potatoes are tender, transfer them to a bowl and add salt and pepper along with a little of the broth and mash. Continue adding liquid if needed until they're your desired consistency.
• Cook your egg (1 per serving) using your desired method. I did a sunny side up egg, but poached or scrambled work too.
• When it's time to put your bowl together, start by tossing your arugula (or greens) with a little dressing until the greens are coated. Then add a nice handful to a bowl along with about 1/2 cup each of brown rice and mashed turmeric sweet potatoes. Top with the eggs and some chopped pistachios. Then drizzle some more dressing over the top and dig in! Enjoy!

SWEET POTATO BRUSSELS SPROUTS QUINOA BOWL

Steps:

• 1. Place quinoa and broth into a pot. Bring to a boil over medium heat. Cover and reduce heat to low, simmer for 15-20 minutes until all liquid is absorbed.
• 2. Meanwhile while quinoa is cooking, place olive oil, garlic, onion and ginger into large skillet. Cook over medium heat 3-4 minutes until onions are translucent. Add sweet potatoes and brussels sprouts and let cook for 10 minutes or until they soften.
• 3. Add cooked quinoa to skillet and thoroughly combine.
• 4. Remove from heat.
• 5. Add cranberries and almonds and mix again.

SWEET POTATO & LENTIL BUDDHA BOWL

Steps:

• Heat oven to 375°.
• Pour the rice and water, along with a pinch of salt, into a saucepan and bring to a boil.
• Reduce heat to medium-low and cover (keeping lid ajar). Cook until tender; about 30 minutes.
• Toss the cubed sweet potatoes and broccoli (separately) with about ½ tbsp oil.
• Spread evenly on 1-2 baking sheets and roast until tender, about 35 minutes (maybe 30 for the broccoli).
• In a large pot melt the remaining oil over medium heat.
• When the oil is hot, add the chana masala to toast for 10 seconds.
• Stir in the ginger and leeks, along with a pinch of sea salt. Continuing to stir until they cook down a bit.
• Stir in the red lentils and water. Raise gas to high heat.
• Cover, and bring to a boil. Reduce heat to medium, and simmer with lid ajar until for about 20 minutes.
• While the rice, veggies, and lentils are cooking, make your cilantro pesto.
• Place the cilantro, almonds, ½ tsp sea salt, lime juice, and 2 tbsp water in a food processor and blend until smooth.
• Serve all of the ingredient together in a bowl, and finish off with a drizzle of Sriracha.

SWEET POTATO BUDDHA BOWL

Steps:

• Heat oven to 400*F.
• Toss potatoes with oil; spread onto parchment-covered rimmed baking sheet.
• Bake 20 min. or until potatoes are tender and lightly browned.
• Mix peanut butter and mustard in small bowl until blended. Stir in water, then dressing.
• Spoon potatoes into serving bowl. Add remaining vegetables.
• Serve with peanut-mustard sauce.

THE WEST SEATTLE SWEET POTATO AND KALE BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring water and salt to a boil in a pot; add barley. Reduce heat to low and cover the pot; cook until water is absorbed and barley is softened, about 20 minutes.
• Toss sweet potatoes with olive oil and Cajun seasoning in a bowl; spread onto a baking sheet.
• Roast sweet potatoes in the preheated oven for 15 minutes; flip and continue cooking until tender, about 10 minutes more.
• Combine black beans and coconut milk in a saucepan over medium heat; cook, stirring occasionally, until heated through and coconut milk thickens, 7 to 10 minutes.
• Heat canola oil in a skillet over medium-high heat; saute kale until slightly wilted, about 5 minutes. Divide kale between 2 plates. Spoon barley over kale; top with black bean mixture and sweet potatoes.