Name: Sweet Potato Buddha Bowl with Sriracha Hummus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 large sweet potatoes (peeled and cubed); 2 tablespoons extra virgin olive oil; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; sea salt (to taste); black pepper (to taste); 6 cups baby spinach; 2 red bell peppers (sliced thin); 2 yellow bell peppers (sliced thin); 2 small cucumbers (thinly sliced); 1 cup cilantro (fresh, chopped); 1 cup hummus (plain); 3 tablespoons sriracha sauce; 2 large avocados (cubed)

Sweet Potato Buddha Bowl with Sriracha Hummus

The Sweet Potato Buddha Bowl with Sriracha Hummus is a delicious and nutritious meal made up of a variety of ingredients like roasted sweet potatoes, quinoa, kale, chickpeas, avocado, and a drizzle of spicy sriracha hummus. It's a colorful and flavorful dish that provides a good balance of carbohydrates, protein, healthy fats, and fiber.

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Prep Time 10

Cook Time 20

Total Time 30

Course Lunch

Cuisine Asian

Servings servings

Calories 215 kcal

Ingredients

2 large sweet potatoes peeled and cubed
2 tablespoons extra virgin olive oil
1 tablespoon ground cumin
1 tablespoon smoked paprika
sea salt to taste
black pepper to taste
6 cups baby spinach
2 red bell peppers sliced thin
2 yellow bell peppers sliced thin
2 small cucumbers thinly sliced
1 cup cilantro fresh, chopped
1 cup hummus plain
3 tablespoons sriracha sauce
2 large avocados cubed

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Instructions

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Toss sweet potato cubes with olive oil, ground cumin, and smoked paprika. Season with salt and black pepper, to taste, and transfer to prepared baking sheet. Spread into a single layer without overcrowding.
Place baking sheet in pre-heated oven and roast until potatoes are fork tender, around 20 minutes.
While the sweet potatoes are roasting, divide and arrange baby spinach, sliced peppers, cucumber, and cilantro in four serving bowls. Set aside.
Whisk the hummus and sriracha sauce together in a small bowl and set aside.
When the sweet potatoes are finished roasting, remove from oven and cool for several minutes before dividing between the four Buddha bowls.
To serve, top each bowl with diced avocado and a big dollop of sriracha hummus. Enjoy!

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 215kcal (11%)Carbohydrates: 19g (6%)Protein: 8g (16%)Fat: 14g (22%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 533mg (23%)Potassium: 703mg (20%)Fiber: 7g (29%)Sugar: 3g (3%)Vitamin A: 6830IU (137%)Vitamin C: 206mg (250%)Calcium: 88mg (9%)Iron: 4mg (22%)

Keyword vegan

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Sweet Potato Buddha Bowl with Sriracha Hummus