sweet potato broccoli bowl
This heartwarming bowl has been a favorite of mine for years. It’s perfect for busy nights, when you still want to feel like you had something healthy for dinner! Broccoli is loaded with anti-inflammatory antioxidants, so this dish will feel extra good after a week of unclean eating or a few too many margaritas. The sweet potato packs a punch of fiber, helping to regulate the digestive system, adding to the detoxing power of this meal.
I recommend eating this as a warm bowl, but it’s just as good as a left over. Feel free to substitute the dijon for your favorite type of mustard dressing, although I do think something with a kick really pulls the dish together!
What You’ll Need:
1 large sweet potato
1 head of broccoli
2 cloves of garlic
1 cup quinoa (rinsed)
1 teaspoon paprika
1 teaspoon chili powder
5 tablespoon olive oil
salt & pepper, to taste
your favorite dijon mustard, to taste
How To Make It:
Preheat oven to 400 degrees Fahrenheit
Prepare quinoa as directed on packaging.
Dice the sweet potato into bite size cubes, then transfer into a large mixing bowl.
Toss sweet potatoes with 3 tablespoons of olive oil, the paprika, the chili powder, salt & pepper until fully coated.
Transfer the coated sweet potatoes onto a baking sheet & bake for 10 minutes on the center rack, until softened & slightly browned.
Chop the broccoli into small florets & mince the garlic.
In a large frying pan, heat 2 tablespoons of olive oil & the garlic for about 2 minutes, until aromatic.
Add in the broccoli, salt & pepper. Keep it all moving in the pan, sautéing until the broccoli is crispy & slightly browned.
Once everything is done, simply mix it all together in a large bowl & top with your favorite dijon mustard, to taste.
E N J O Y!