Sweet Potato Bowl

with beet hummus
With beet hummus
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2 Sweet potatoes peeled, cut into bite-sized pieces
1 head Broccoli small, cut into bite-sized pieces
2 tbsp Olive oil
For beet hummus:
1 cup Chickpeas canned, drained
6 oz Beets cooked and chopped
1 clove Garlic sliced
½ Lemon juiced
4 tbsp Tahini
2 tbsp Water
1 tbsp Soy sauce
Salt to taste
For crispy tofu:
8 oz Tofu diced
2 tbsp Coconut oil
For serving:
4 tsp Sesame seeds toasted

Nutritional information

  • For beet hummus:

  • For crispy tofu:

  • For serving:

Sweet Potato Bowl


This Sweet Potato Bowl promises a hint of healthiness and makes for a beautiful vegan-friendly meal. Roasted sweet potatoes and broccoli keep this recipe healthy, and beet hummus makes it extra delicious. I like to add crispy tofu for some plant-based protein, but feel free to substitute your favorite proteins to make this recipe your own.

This recipe is easy to make, requiring simple ingredients and 30 minutes. First, chop the sweet potatoes and broccoli into bite-sized pieces. Drizzle the sweet potatoes with oil and roast for 10 minutes. Then add the broccoli and roast for another 5 minutes. While the veggies are roasting, make the beet hummus. Just add all of the ingredients for the hummus to the bowl of a food processor and purée until smooth and creamy, scraping down the sides as necessary. Finally, cook some tofu in coconut oil until crispy, and assemble the bowls. Serve with beet hummus sprinkled with toasted sesame seeds. I love the taste and texture combination of this dish, but I think I might love its vibrant colors even more.

To make this Sweet Potato Bowl, you will need the following ingredients:

Ingridiens for Sweet Potato Bowl

Steps to make Sweet Potato Bowl


Preheat oven

Preheat the oven to 400 °F.


Roast sweet potatoes


Place 2 sweet potatoes cut into bite-sized pieces on a lined with parchment paper baking sheet. Drizzle with 4 tablespoons olive oil and toss. Roast for 10 minutes.


Add broccoli


Once the allotted time has passed, add the broccoli florets to the sweet potatoes and roast for another 5 minutes.


Make hummus


Meanwhile, in a blender, combine 1 cup drained chickpeas, 6 ounces chopped beets, 1 garlic clove, juice of ½ a lemon, 4 tablespoons tahini, 2 tablespoons water, and 1 tablespoon soy sauce.




Blend until smooth. Season with salt. Taste and add more lemon juice or water to thin out if needed.


Cook tofu


In a skillet, heat 2 tablespoons coconut oil and add 8 ounces diced tofu. Cook for 4-5 minutes until golden brown.



Arrange the roasted sweet potatoes, broccoli, and tofu in bowls. Add the beet hummus and sprinkle with sesame. Serve and enjoy!

This Sweet Potato Bowl makes for a healthy and vibrant vegan-friendly meal that is simple to make. Give this recipe a go, and please leave us a note with your thoughts!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Healthy and delicious bowl! Thanks for sharing the recipe.

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