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There seems to be a lot of sweet potato around here at the moment, And although it’s not intentional I’m also okay with it. This Sweet Potato and Spinach Power Bowl with Butter Bean Hummus is a family favorite at my place. It’s filling, nutritious, cheap to make and yummy to eat.
I don’t know why I’m so fixated on sweet potato at the moment. I mean, there’s no denying this bright orange root veggie is packed full of goodness and super versatile.
Maybe it’s because, as a home cook I’m not trying to innovate every single night. Most nights I just want to make a balanced meal for my family using what I’ve got in the house. And I want them to like it.
That’s why my Butter Bean Hummus has made a guest appearance in today’s post. Because if I’ve made a big jar of hummus I want to know all the ways I can use it so I’m not chucking it out at the end of the week. Naturally, I figured you guys might feel the same.
Now, the secret to an epic plant-based power bowl is variety. You want:
- a carb (like sweet potato or brown rice)
- different coloured vegetables (the more colourful the bowl the greater the nutrients)
- something creamy (like hummus, pesto, or creamy dressing)
- and some nuts or seeds for crunch, good fats, and protein
If you include each of these elements every time you create a power bowl you can’t loose. Go with your gut. Use your favorite veggie combinations and I guarantee you’ll have a cracker of a meal every time! But if that all seems like too much pressure then just start with my Sweet Potato and Spinach Power Bowl with Butter Bean Hummus. I just know you’re going to love it. xx
Sweet Potato and Spinach Power Bowl with Butter Bean Hummus
Serves 2
1 small sweet potato (washed and cut into wedges)
a tbs olive oil
salt and pepper
2 cups baby spinach leaves
1/2 cup cherry tomatoes
a handful of roasted almonds (roughly chopped)
3 tbs butter bean hummus
Method:
- Pre heat your oven to 200C fan-forced. Line an oven tray with baking paper and spread your sweet potato wedges evenly over the tray.
- Drizzle the sweet potato wedges with the olive oil, sprinkle with some salt and pepper then pop them in the oven for around 25-30 minutes or until slightly crispy on the outside and soft on the inside.
- To assemble your power bowls: grab 2 bowls and evenly divide the sweet potato wedges between them. Keeping them to one side. On the other side of each bowl you put the baby spinach leaves up one end, and the cherry tomatoes at the other. Dollop a generous amount of Butter Bean Hummus in the middle of each bowl and finish off by sprinkling over your chopped almonds.
- You can add a drizzle of olive oil and some cracked pepper at the end if you like.
