Recipe

Buddha Bowl with Sweet Potato-Hummus

45 min

4 Persons

440 kcal/ 1840 kJ per serving

19 g protein

13 g fat

54 g carbs

Ingredients

For the hummus:
1 large American sweet potato (400 g)
500 g chickpeas (canned)
2 tbsp tahini
2 tbsp olive oil
2 garlic cloves
1 lemon
1 tsp paprika
½ tsp cinnamon
1 tsp nutmeg
½ tsp cumin
2 tsp turmeric
Salt
Pepper

For the Buddha Bowl:
500 g broccoli
2 yellow bell peppers
400 g cherry tomatoes
200 g mushrooms

Preparation

  1. For the hummus, wash and drain the chickpeas. Peel the sweet potatoes and cut into large chunks. Cook for around 10 minutes until soft and let them drain. Add sweet potatoes, chickpeas and all remaining hummus ingredients into a mixer and mix until smooth. Season with salt and pepper.

 

  1. Wash the broccoli and cut into small pieces. Steam or cook slowly for around 10 minutes. Wash and cut in half the bell peppers. Remove pits and cut into stripes. Wash tomatoes and cut in half. Clean mushrooms and cut into thin slices.

 

  1. Arrange hummus with the vegetables and serve.