vegetables
vegan
roasted
everyday
main course
creamy
Mediterranean
all seasons
Room Temperature
Sweet Potato Hummus Bowl
Difficulty
easy
Time
40m
Price Category
average
Calories
Medium
This Sweet Potato Hummus Bowl is a true flavor explosion, packed with nutrients and energy. Creamy hummus meets caramelized sweet potato, creating a perfect pairing. It's an ideal choice for a quick yet satisfying lunch or a light dinner, guaranteed to tantalize your taste buds. Plus, it's incredibly versatile, so feel free to experiment with your favorite toppings!
ingredients
Steps
Roast Sweet Potato
Preheat your oven to 200°C (400°F). Peel the sweet potato and cut it into approximately 2 cm (0.8 inch) cubes. In a bowl, toss with 30 ml of olive oil, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until tender and slightly caramelized.
Prepare Hummus
While the sweet potato is roasting, prepare the hummus. In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic, ground cumin, smoked paprika, 30 ml of olive oil, salt, and pepper. Blend until smooth, gradually adding cold water until you reach your desired creamy consistency. Taste and adjust seasoning as needed.
Assemble and Serve
Spread the hummus evenly on the bottom of a serving bowl. Arrange the roasted sweet potato on top. Garnish with fresh chopped parsley and toasted sesame seeds. Drizzle with a little extra olive oil. Serve immediately with pita bread or fresh vegetables.
Extra Tips
► For an even creamier hummus, remove the skins from the chickpeas before blending.
► Experiment with different toppings like grilled halloumi, avocado, or toasted nuts.
► Leftover hummus can be stored in the fridge for 3-4 days, making it great for meal prep.
Nutrition
| Per 100g | Per Serving 250g / 8.8 oz | |
|---|---|---|
| Calories | 180 kcal | 450 kcal |
| Protein | 6g | 15g |
| Fat | 10g | 25g |
| Carbohydrate | 17g | 43g |
| Fiber | 6g | 15g |
| Sugar | 4g | 10g |