Rainbow Sweet Potato Bowl Recipe
These vegetable focused colorful salad bowls are a signature dish I love making my clients. A variety of roasted and raw vegetables are smothered in an anti-inflammatory turmeric ginger tahini dressing.
Perfect recipe for those following a Vegan, Vegetarian, Paleo, Gluten Free and Lectin Free diets. Great for lunch and stores well for meal prep.
PURPLE, ORANGE & WHITE SWEET POTATOES & YAMS
Different colors of sweet potatoes and yams have different texture and flavors. For this recipe, I favor the following:
- Purple Sweet Potatoes with dark purple skin and purple flesh. Dry, not very sweet, soft texture.
- Japanese Yams with red skin and white flesh. Medium sweetness and firm texture.
- Jeweled Yams (also known as orange sweet potatoes) with orange skin and orange flesh. Very sweet, soft texture.
I like to use three different colors of sweet potatoes and yams in this recipe. I will substitute when necessary with a white sweet potato.
- White Sweet Potatoes with light yellow skin and flesh. Medium sweetness and medium-soft texture.
HOW TO BUY SWEET POTATOES & YAMS
When purchasing sweet potatoes for this recipe I look for ones that would be easy to peel. Reach for straight potatoes, not many curves or divots, with smooth skin.
When possible, I choose thin and long potatoes so I can peel and simply slice into 1-inch pieces. These are often called mini yams and mini sweet potatoes. The roasted circles look nice in the salad bowl and are easy to prep.
Sweet potatoes bruise easily so handle with care. Store in a cool, dry area. Do not store uncooked in the fridge, as the moisture will make them mold.
They are at their peak in flavor during late fall.
BUILD A BUDAH BOWL
How I build my colorful ‘buddha bowls’ is simply a layering process.
- Start with a base of greens, like mixed lettuce, spinach or arugula.
- Add toppings in individual piles, adding around the bowl for balance.
- Shredded red cabbage
- Blanched kale
- Roasted sweet potatoes
- Roasted radishes
- Leftover roasted vegetables from your fridge
- Top with a drizzle of Turmeric Ginger Tahini Dressing
- Sprinkle with sesame seed gomasio, pumpkin seeds and sunflower seeds
TOP WITH ANTIOXIDANT TURMERIC TAHINI DRESSING
This recipe uses and anti-inflammatory and antioxidant rich tahini dressing. Garlic, ginger and a generous amount of turmeric makes this salad dressing a healing food.
All you will need is fresh garlic, ginger, tahini, turmeric, sea salt, olive oil and some cold water. For best results use a blender to make Turmeric Ginger Tahini Dressing.
WHAT IS GOMASIO
Gomasio is a mixture of toasted white and black sesame seeds, nori seaweed and sea salt. It is a traditional Asian topping on rice and vegetables. It adds an unami taste to your food
Consider it the Asian version of America’s favorite everything bagel spice mix. Not all gomasio tastes the same.
Find a brand who’s flavor you like. My favorite is made by From Japan and sold by Goldmine Natural Foods.
CHEF TIP
When making a salad with pre-washed lettuce greens, give them a rough chop before putting in your salad bowl. Smaller lettuce pieces make it easier to eat.
This is an easy recipe to make for meal prep. Store your greens, kale, shredded cabbage and roasted vegetables separately or layer in individual bowls if you will be taking it to go. Store the dressing on the side and drizzle when ready to eat.
If you do not like sweet potatoes, substitute with other root or roasted vegetables. Carrots, parsnips, beets and brussels sprouts all work well in this recipe.
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Sweet Potato Bowl Recipes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
Colorful vegetable packed bowls topped with antioxidant turmeric ginger tahini dressing. Perfect meal for Vegan, Vegetarian, Paleo, Gluten Free and Lectin Free diets.
Easy to prepare in advance and store for meal prep.
Ingredients
- 3–6 sweet potatoes, a mix of white, orange and purple
- 1 bunch radishes
- 1 large bunch of Tuscan kale (or 2 small)
- ½ small red cabbage
- 4 cups of mixed greens (1 small 5 oz box)
- 1 lemon
- 2 Tbsp olive oil, plus more for roasting vegetables
- Gomasio sesame seed mix
- ¼ cup green pumpkin seeds
- ¼ cup toasted and salted sunflower seeds
- Turmeric Ginger Tahini Dressing
- Sea salt
- Coarse black pepper
Instructions
- Preheat oven to 400 degrees and line two baking sheets with parchment.
- Peel sweet potatoes and dice into cubes. Toss with olive oil, sea salt and coarse black pepper. Bake for 25 minutes, till lightly browned and cooked through.
- Wash radishes and trim the greens and ends. Slice in half, toss with olive oil and bake for 15 minutes till they turn pink.
- While vegetables are roasting, prepare your Turmeric Ginger Tahini Dressing by putting garlic, ginger, tahini, turmeric, sea salt, olive oil and cold water into the blender. Blend till smooth and set aside.
- Wash and chop kale into 2-inch strips. Bring 4 cups of water to a boil in a medium pot with 2 tablespoons of sea salt. Add kale and immediately drain in colander. Shred red cabbage into ¼ inch strips by carefully slicing thin pieces or using a mandolin.
- Prepare your bowls by mixing greens, red cabbage, 2 tablespoons of olive oil and juice of one lemon. Add to the bottom of each bowl. Add a handful of kale, remaining red cabbage, sweet potatoes and radishes. Drizzle with tahini dressing, top with a few shakes of gomasio, pumpkin seeds and sunflower seeds.
Notes
When making a salad with pre-washed lettuce greens, give them a rough chop before putting in your salad bowl. Smaller lettuce pieces make it easier to eat.
This is an easy recipe to make for meal prep. Store your greens, kale, shredded cabbage and roasted vegetables separately or layer in individual bowls if you will be taking it to go. Store the dressing on the side and drizzle when ready to eat.
If you do not like sweet potatoes, substitute with other root or roasted vegetables. Carrots, parsnips, beets and brussels sprouts all work well in this recipe.
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