Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sweet potato hummus bowl. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Serve with vegetable chips, or your choice of dipper. Vegan Sweet Potato Buddha Bowl with Spicy Sriracha Hummus. After cooled, scoop the sweet potato hummus into a serving bowl.
Sweet potato hummus bowl is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Sweet potato hummus bowl is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook sweet potato hummus bowl using 15 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Sweet potato hummus bowl:
- Get Hummus
- Get 1 orange sweet potato
- Make ready As needed olive oil
- Make ready 1 can chickpeas in brine
- Make ready 30 ml olive oil
- Prepare 15 ml lemon juice
- Prepare To taste salt
- Make ready To taste pepper
- Get Toppings
- Get 200 g cucumber
- Prepare 120 g cherry tomatoes
- Get Handful baby spinach
- Take 60 g pickled beetroot cubes
- Get To taste salt
- Get To taste pepper
Sweet potato bowl with beetroot hummus. Delicious sweet potato bowl with vegan beetroot hummus and tofu. Gluten-free, lactose-free, quick and easy to make. I especially love this Vegan Sweet Potato Buddha Bowl as it incorporates all the things I love in life in one meal: think perfectly spiced sweet potato wedges, sweet juicy cranberries, toasty sunflower seeds paired with buttery avocado, balsamic-dressed, peppery rocket and tangy, garlicky hummus on a bed of nutty brown rice.
Instructions to make Sweet potato hummus bowl:
- Preheat oven to 200°C. Cube orange sweet potato in small blocks. I kept skin on but you can remove it. Place on a baking sheet, drizzle with oil and roast till soft approximately 15 to 25 minutes. Let cool
- In a blender add you chickpeas with all the brine, olive oil, lemon juice and roasted orange sweet potato. Blend till smooth. Season with salt and pepper
- Smear sweet potato hummus in plate. Top with baby spinach, pickled cubed beetroot, quartered cherry tomatoes and quartered cucumber. Season with salt and pepper
This bowl features powerful complements to that sweetness: lentils, cilantro, and sweet potato hummus. Every single piece of this vegetarian bowl can be made ahead of time and tossed together in a flash for a wholesome, delicious meal. Then, add the fresh cooked chickpeas, veggies and sweet potato on top and you've got a fresh home-cooked vegan meal—easy peasy! Versatility is Key—Get Creative with this Vegan Buddha Bowl! Really, you can use any vegetables you prefer in your vegan Buddha bowl.
So that is going to wrap it up for this exceptional food sweet potato hummus bowl recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
