beetroot sweet potato recipe

Written ByJenny Smyth Posted on
beetroot sweet potato recipe
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The Best beetroot sweet potato recipe

I first discovered beetroot sweet potato recipe on a family vacation to the Mediterranean. The local cuisine was a mix of traditional Greek and Turkish dishes, and this particular recipe was a staple in many households.

It was love at first bite – the sweetness of the beets and the earthiness of the sweet potatoes, combined with the tangy flavor of feta cheese, created a flavor profile that I had never experienced before. Since then, I have been experimenting with this recipe, trying out different variations and techniques to perfect it for my family and friends.

One of the key techniques is to roast the beets and sweet potatoes separately before combining them in a casserole. This ensures that each component retains its unique flavor and texture, rather than becoming mushy or overcooked.

The result is a dish that is both comforting and elegant, perfect for a weeknight dinner or a special occasion. My kids love helping me in the kitchen, especially when we get to use our favorite kitchen gadget – the spiralizer!

We love watching how easily it turns those big ol’ beets into curly strands. And let’s not forget about the health benefits – this dish is packed with fiber, vitamins, and minerals from all those colorful vegetables.

Roasted Beetroot and Sweet Potato Bowl

Roasted Beetroot and Sweet Potato Bowl

4.8 from 796 votes

A vibrant and nutritious bowl featuring roasted beetroot and sweet potato, paired with a tangy tahini dressing. This dish is perfect for a hearty lunch or a light dinner, offering a balance of earthy sweetness and creamy texture.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Roasted Vegetables

2 medium beetroots, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Tahini Dressing

1/4 cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
3 tablespoons water
1 tablespoon maple syrup
1/4 teaspoon salt

For the Bowl Base

4 cups mixed greens
1/2 cup cooked quinoa
1/4 cup crumbled feta cheese
2 tablespoons pumpkin seeds

👨‍🍳Directions

1Preheat the oven to 425°F.
2Line a baking sheet with parchment paper.
3In a mixing bowl, combine the cubed beetroot and sweet potato with olive oil, smoked paprika, salt, and black pepper, tossing until evenly coated.
4Spread the vegetables in a single layer on the prepared baking sheet.
5Roast for 30 to 35 minutes, stirring halfway through, until the sweet potatoes are tender and the beetroots are slightly caramelized at the edges.
6While the vegetables roast, prepare the tahini dressing.
7In a small bowl, whisk together tahini, lemon juice, minced garlic, water, maple syrup, and salt until smooth and creamy.
8Adjust water to reach desired consistency.
9Assemble the bowls by dividing the mixed greens and cooked quinoa among four serving bowls.
10Top with the roasted beetroot and sweet potato, then sprinkle with crumbled feta cheese and pumpkin seeds.
11Drizzle the tahini dressing over each bowl just before serving.
12Serve warm or at room temperature, and enjoy a balanced, colorful meal.

🔧Equipment

Baking sheet
Parchment paper
Mixing bowl
Small bowl
Whisk
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 10mg🧂Sodium: 520mg🌾Total Carbs: 48g🥦Dietary Fiber: 8g🍬Sugars: 12g🥩Protein: 10g

📝Notes

For a vegan option, omit the feta cheese or replace it with a vegan alternative. The tahini dressing can be made ahead and stored in the refrigerator for up to 3 days.

Watch Video Of How Roasted Beetroot and Sweet Potato Bowl Works

This beetroot sweet potato recipe stores well in the fridge for up to five days in a sealed container. To reheat spread them on a baking sheet and warm in a 375 degree oven for about 10 minutes or use an air fryer at 350 degrees for 5 minutes.

They also taste great cold in salads or as a quick snack straight from the fridge. For serving I like to sprinkle fresh herbs like parsley or chives on top and sometimes add crumbled feta or toasted nuts for extra flavor.

This dish works beautifully alongside roasted meats or as part of a vegetarian spread. It is always a good idea for family gatherings because it is simple to make colorful and everyone seems to enjoy it.

I hope you give this recipe a try and find it as useful as I do.

❓ Frequently Asked Questions About Roasted Beetroot and Sweet Potato Bowl

1. Do I need to peel the beets and sweet potatoes before roasting?

No you do not have to peel them. Scrubbing them well is enough. The skins are edible and add fiber and texture. If you prefer a smoother texture you can peel them but it is not necessary.

2. How long do I roast beetroot and sweet potatoes together?

Roast them at 400 degrees Fahrenheit for about 30 to 40 minutes. Cut them into similar sized cubes so they cook evenly. Toss halfway through for even browning.

3. Can I make this recipe ahead of time?

Yes you can roast them up to three days in advance. Store them in an airtight container in the refrigerator. Reheat in the oven or air fryer to bring back the crispy edges.

4. What spices go well with beetroot and sweet potatoes?

Garlic powder smoked paprika cumin and rosemary are all great choices. A little balsamic vinegar or maple syrup drizzled before roasting adds nice sweetness. Keep it simple with salt and pepper for a basic version.

5. How do I keep the beets from staining the sweet potatoes?

Toss the beets in a little oil first and roast them on a separate baking sheet or on one side of the pan. You can also roast them in a foil packet. The colors will still blend a bit but it reduces heavy staining.

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