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Sweet Potato Buddha Bowl with Sriracha Hummus

Sweet Potato Buddha Bowl with Sriracha Hummus

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Sweet Potato Buddha Bowl with Sriracha Hummus

Serves: 4
Prep Time: 10 minutes Cooking Time: 20 minutes

This fun recipe takes the amazing sweet potato, and turns it into dinner! This brightly colored dish gets a nice protein boost from the hummus.

Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 2 T. extra virgin olive oil
  • 1 t. ground cumin
  • 1 t. smoked paprika
  • Sea salt and black, pepper to taste
  • 6 c. baby spinach
  • 2 red bell peppers, sliced thin
  • 2 yellow bell peppers, sliced thin
  • 2 small cucumbers, thinly sliced
  • 1 c. fresh cilantro, chopped
  • 1 c. plain hummus
  • 2-3 T. sriracha sauce
  • 2 large avocados, cubed

Instructions

1

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

2

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.

3

Place baking sheet in pre-heated oven and roast until potatoes are fork tender, around 20 minutes.

4

While the sweet potatoes are roasting, divide and arrange baby spinach, sliced peppers, cucumber, and cilantro in four serving bowls. Set aside.

5

Whisk the hummus and sriracha sauce together in a small bowl and set aside.

6

When the sweet potatoes are finished roasting, remove from oven and cool for several minutes before dividing between the four Buddha bowls.

7

To serve, top each bowl with diced avocado and a big dollop of sriracha hummus. Enjoy!

Sweet Potato Buddha Bowl with Sriracha Hummus
Sweet Potato Buddha Bowl with Sriracha Hummus

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