This Spiced Sweet Potato & Hummus Buddha Bowl is the perfect easy, tasty and healthy plant-based meal. Who said veggies were boring?
I was so pleased to have this recipe featured on Buzzfeed in their article 19 Things You’ll Just Get If You’re Obsessed With Hummus. I am indeed obsessed with hummus, and had been thinking of ways to incorporate it into my diet other than just with having it with pitta bread or raw veggies. I love adding it to bowls with brown rice or quinoa, as the creamy hummus pairs beautifully with the nutty grains and other veggies.
I especially love this combination here, as it incorporates all the things I love in life in one meal! Think perfectly spiced sweet potato wedges, sweet juicy cranberries, toasty sunflower seeds paired with buttery avocado, balsamic-dressed, peppery rocket and tangy, garlicky hummus on a bed of nutty brown rice. It’s a hearty plant-based meal that anyone can enjoy.
And if you’re wondering what a buddha bowl is, Urban Dictionary’s trusty definition tells me: “a bowl which is packed so full that it has a rounded “belly” appearance on the top much like the belly of a buddha”. Basically, it’s just a great way to incorporate all sorts of delicious things in one meal and give it fancy name.
This bowl is my go-to meal at university when I want something quick and easy to make that’s also super filling and satisfying.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 1 large sweet potato, cut into wedges and with the skin kept on
- 1 tablespoon oil (olive or coconut)
- 1 tablespoon dried cranberries
- 1 tablespoon sunflower seeds
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1 teaspoon dried coriander (or sub handful of fresh coriander, roughly chopped)
- Salt + pepper, to taste
- Few large handfuls of rocket
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt + pepper, to taste
- 2 portions rice (I recommend brown rice or wild rice, or you could use quinoa instead)
- Few tablespoons of hummus (store-bought or make your own)
- 1 avocado, sliced
- Place the sweet potato wedges on a baking tray with the oil, dried cranberries, sunflower seeds, paprika, cinnamon, cumin, coriander, salt+pepper and roast in oven at 180 degrees (350 degrees) for around 20 minutes, until soft enough to pierce with a fork and crisp on the outside
- Alternatively, you can boil or steam the sweet potato wedges for about 15 minutes, or until soft enough to pierce with a fork, then heat up some oil in a pan and fry all the ingredients together until the sweet potatoes are slightly browned)
- Meanwhile, cook the rice according to the instructions on the packet
- Mix together the ingredients for the balsamic dressing in a bowl, add the rocket and mix well
- To serve, lay the rice on the bottom of a bowl and top with the sweet potato wedges, hummus, rocket and avocado