It’s been a busy week in my house, and with that often comes a bit of a slip in eating habits. You know how it goes — you’ve got a deadline or some big event, and the next thing you know, you’re snacking mindlessly instead of eating balanced, nutritious meals. In my case, with wedding prep looming, I’ve definitely fallen into that trap. Just last week, I had Ben hide a box of gluten-free crackers in the garage because I couldn’t stop snacking. Seriously, my hand would grab the crackers, my mouth would munch away, and before I knew it, the entire box was gone! I could blame it on stress or cravings, but the truth is, I was just indulging a little too much.
When I find myself veering off track, I try to trick my mind back into making healthier choices. But here’s the thing: jumping straight back into a restrictive diet of salads doesn’t work for me. I love a good salad, but when I’ve just binged on carbs, a plate of leaves just doesn’t do it for me. I find myself thinking about hunger, sadness, and boredom, which is a surefire way to spiral into more unhealthy habits.
Sweet Potato Vegan Bowl with Chickpea-less Hummus: The Perfect Balance
Luckily, today’s recipe is anything but sad or boring. This Sweet Potato Vegan Bowl is hearty, flavorful, and full of nutrients that will leave you feeling energized and satisfied. Packed with protein-rich quinoa, roasted sweet potatoes, brussels sprouts, and kale, this dish also features a tangy chickpea-less hummus that makes it feel indulgent while staying healthy. It’s the perfect dinner when you’re craving something filling but don’t want to feel weighed down by a heavy meal.
This bowl is a great option for anyone looking for a hearty, plant-based dish that’s as delicious as it is good for you. Plus, it’s easy to make, especially if you prep the ingredients ahead of time — perfect for busy weeks.
Sweet Potato Vegan Bowl with Chickpea-less Hummus Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Serves: 1-2
Ingredients:
For the Bowl:
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½ cup uncooked quinoa (rinsed)
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1.5 cups vegetable broth
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1 sweet potato (peeled, cubed)
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1 Tbsp + 1 tsp virgin, unrefined coconut oil
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1 cup shredded brussels sprouts (I used the bagged variety from Trader Joe’s)
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1 cup shredded kale, julienned (I used Tuscan kale from Trader Joe’s)
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1 Tbsp shelled hemp hearts (optional)
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Kosher salt and freshly ground black pepper to taste
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A small amount of non-stick cooking spray
For the Chickpea-less Hummus (Makes approx. 6 servings):
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2 organic zucchinis (peeled and chopped)
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¾ cup tahini
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2 Tbsp nutritional yeast
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½ cup fresh lemon juice
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2 medium or 3 small garlic cloves (minced)
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Kosher sea salt to taste
Instructions:
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Preheat the Oven:
Preheat your oven to 400°F (200°C). -
Prepare the Sweet Potato:
Scrub and peel the sweet potato, then cut it into cubes. Toss the sweet potato cubes with 1 Tbsp melted coconut oil and a pinch of salt in a medium bowl. Spread the sweet potatoes on a foil-lined baking sheet and bake for 30-40 minutes, flipping them every 10 minutes for even cooking. -
Prepare the Kale and Brussels Sprouts:
While the sweet potatoes bake, prep the kale and brussels sprouts. In a bowl, toss them with the remaining 1 tsp of coconut oil and season with salt and pepper. Once the sweet potatoes are done, place the kale and brussels sprouts on a separate foil-lined baking sheet and bake for 10 minutes, flipping halfway through. -
Cook the Quinoa:
Rinse the quinoa in a mesh strainer until the water runs clear. Coat the bottom of a medium saucepan with a thin layer of non-stick cooking spray. Add the quinoa and toast it on high heat for 2-3 minutes until dry. Add 1.5 cups vegetable broth to the quinoa, bring it to a boil, cover, and reduce the heat to low. Cook for 15 minutes, or until the broth is absorbed. Remove from heat and fluff the quinoa with a fork. -
Make the Chickpea-less Hummus:
In a food processor or high-speed blender, combine the zucchini, tahini, nutritional yeast, lemon juice, garlic, and salt. Blend until smooth. Adjust salt to taste, and set aside. -
Assemble the Bowl:
To assemble, start by placing quinoa as the base in each bowl. Then add ¼ of the sweet potatoes and ¼ of the roasted kale/brussels sprouts mixture on top of the quinoa. Add a generous dollop of the hummus in the center and finish with a sprinkle of hemp hearts and a dash of sea salt or black pepper if desired. -
Serve and Enjoy!
Serve your bowl immediately, or store any leftovers in the fridge for a quick and delicious meal the next day!
Notes:
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If you have pre-prepared sweet potatoes and quinoa, simply reheat them before assembling the bowl.
