Sweet Potato Spinach Bowl with Hummus Dressing
Have you vowed to clean up your eating habits? You’ve found the right go-to dish.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 2 sweet potatoes peeled and cut into 1-inch cubes
- 1 chopped red onion
- 6 tsp coconut oil or olive oil
- 2 tsp harissa spice blend
- 3 cups thinly sliced radicchio
- 1/2 cup fresh pea shoots or alfalfa sprout (optional)
- 1/2 cup crumbled feta cheese
- Hummus Dressing
- 1/2 cup cooked chickpeas rinsed and drained, if canned
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tsp honey
- 1/2 tsp paprika
- 1/4 tsp sea salt
- pinch cayenne pepper
- 1-3 tbsp warm water
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Hummus Dressing
- In a food processor, combine chickpeas, tahini, kefir, lemon juice, honey, paprika, salt and cayenne pepper; blend until smooth. If too thick, add warm water, 1 tbsp (15 mL) at a time, until thick yet pourable consistency; set aside.
Bowl
- In a large bowl, combine sweet potatoes and onion with 4 tsp (20 mL) of the oil and the spice blend; toss to coat. Spread in an even layer on a large rimmed and parchment-paper-lined baking sheet. Bake in a preheated 400°F (200°C) oven for 15 minutes.
- In same bowl, combine broccoli with remaining oil. Add to sweet potato mixture and continue baking, stirring occasionally, until vegetables are tender and slightly charred, 20 to 25 minutes.
- In another large bowl, combine spinach and radicchio. Add ⅓ cup (75 mL) of the dressing, tossing to coat. Divide among serving bowls; top with sweet potato mixture. Drizzle each with a spoonful more of the dressing. Garnish with shoots and sprinkle with feta.
Recipe Notes
Per Serving: 285 calories, 9 g protein, 11 g fat (6 g saturated fat), 42 g carbohydrates, 8 g fibre, 12 mg cholesterol, 373 mg sodium
