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Vegan Sweet Potato Buddha Bowl

Name: Vegan Sweet Potato Buddha Bowl
Prep time: 10 min
Cook time: 20 min
Yield: 4
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

Sweet Potato Buddha Bowl with Sriracha Hummus

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Vegan Sweet Potato Buddha Bowl

(1 votes, average: 5.00 out of 5)
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By Mama Veggie – Serves: 4

Prep Time: 10 minutes – Cooking Time: 20 minutes

This vegan sweet potato Buddha bowl 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!