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Hummus Buddha Bowl | What's For Dinner

Ingredients

For the dressing

2 tbsp tahini2 tbsp lemon juice1 tbsp water

2 tbsp olive oil1 tsp smoked paprika1 tsp salt

Instructions

1

Preheat oven to 400F. Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread on one half of a sheet pan. Toss drained chickpeas with remaining olive oil and smoked paprika. Spread on the other half.

2

Roast for 25 minutes, shaking the pan halfway through, until sweet potatoes are tender and chickpeas are crispy.

Tip: Pat the chickpeas very dry before roasting for maximum crunch.

3

Whisk together tahini, lemon juice, and water until smooth and drizzly.

4

Assemble bowls: quinoa, spinach, a generous scoop of hummus, roasted sweet potato, crispy chickpeas, cucumber, tomatoes, and pickled red onion. Drizzle with lemon-tahini dressing.

Nutrition per Serving

480kcal

Calories

18g

Protein

60g

Carbs

20g

Fat

14g

Fiber

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Hummus Buddha Bowl

Ingredients

For the dressing

Instructions

Nutrition per Serving

Tags

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