This Vegan Sweet Potato Buddha Bowl is the perfect easy, tasty and healthy plant-based meal. Who said veggies were boring?
I am 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 it pairs beautifully with nutty grains and other veggies.
I especially love this Vegan Sweet Potato Buddha Bowl 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.
If you’re looking for other ways to use these ingredients, I used a similar combination of flavours in this Hummus Toasted Sandwich.
This bowl is my go-to meal when I want something quick and easy to make that’s also super filling and satisfying. If you’re wondering what a Buddha Bowl is, I’d say it’s basically a great way to pack all your favourite ingredients into one dish and give it a fancy name!
Love hummus? So do I – check out my:
Want more great bowls? You might like my:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Vegan Sweet Potato Buddha Bowl:
Vegan Sweet Potato Buddha Bowl (GF)
For the sweet potato:
- 1 large sweet potato, cut into wedges and with the skin kept on
- 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
- 1 tablespoon dried cranberries
- 1 tablespoon sunflower seeds
- ½ teaspoon sweet paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 1 teaspoon dried coriander (or sub handful of fresh coriander, roughly chopped)
- Salt + pepper, to taste
For the salad:
- Few large handfuls rocket (arugula)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt + pepper, to taste
- 2 portions cooked rice (I recommend brown rice or wild rice, or you could use quinoa instead)
- Few tablespoons 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 Celsius (350 degrees Fahrenheit) 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 together with all the other ingredients 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
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.