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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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
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%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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