- 2 Sweet potatoespeeled, cut into bite-sized pieces
- 1 head Broccolismall, cut into bite-sized pieces
- 2 tbsp Olive oil
For beet hummus:
- 1 cup Chickpeascanned, drained
- 6 oz Beetscooked and chopped
- 1 clove Garlicsliced
- ½ Lemonjuiced
- 4 tbsp Tahini
- 2 tbsp Water
- 1 tbsp Soy sauce
- Saltto taste
For crispy tofu:
- 8 oz Tofudiced
- 2 tbsp Coconut oil
For serving:
- 4 tsp Sesame seedstoasted
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:
Steps to make Sweet Potato Bowl
1 | Preheat oven | |
Preheat the oven to 400 °F. | ||
2 | Roast sweet potatoes | 10 |
3 | Add broccoli | 5 |
4 | Make hummus | 1 |
5 | Blend | 4 |
6 | Cook tofu | 5 |
7 | Serve | |
Recipe Reviews
Healthy and delicious bowl! Thanks for sharing the recipe.
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