Broccoli sweet potato bowl with avocado dip and red chickpea salad

BOWLS BOWLS BOWLS ! ! ! Natural ingredients, like colorful vegetables and a quick preparation make this recipe unique. Prepared in no time, this bowl not only looks good, it is also really healthy and of course delicious!

Sweet potato Broccoli Bowl

Rezept von Lorena – der vegane vanGang: Recipes, Van Bowls


Prep time


Cooking time




  • 2 sweet potatoes

  • 1 broccoli

  • 1 glas chickpeas

  • 1 beet root

  • 1 Avocado

  • 2 garlic cloves

  • 1 Lime

  • 1 Tbsp soy sauce

  • paprika powder

  • Canola oil, salt & pepper

  • Tahini paste & olive oil

  • Nutmeg & Cumin

  • Sesam on Top


  • Cut the sweet potatoes into thin slices and divide the broccoli florets from the stalk.
  • Separate the flesh of the avocado from the pit and blend it together with the garlic cloves, the juice of the lime and some salt and pepper to make a creamy dip.
  • Prepare two pans with a little rapeseed oil. Fry the sweet potatoes in one and the broccoli in the other.
  • Sweet potatoes: fry for approx. 10 -15 min. until hot & golden brown, do not turn too often. Season with salt and paprika powder.

    TIP: if you want them to be particularly crispy, place slice by slice in the pan and do not stack the potatoes. The rumbling then takes a little longer, but it pays off.
  • Broccoli: fry for about 10 min with the soy sauce.
  • Chickpea and beet salad: Finely grate the beet and add it to the chickpeas. For the dressing, mix salt, pepper, a little nutmeg and cumin. Add a little olive oil, 1 tablespoon lime juice and 1 teaspoon tahihi.
  • Arrange all the goodies in a deep plate. Enjoy !

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