This is what most of my weekday meals look like. Well, not exactly photo worthy, but a colourful bowl full of veggies, half raw, half cooked, with hummus or lentils or beans, seeds and greens. And if all the cooked veggies can be prepared using a single pan, then the recipe is a double winner!
I adore to cook with fresh ingredients. Crisp, juicy, sweet carrots. Sticky, caramelized sweet potato. Crunchy cauliflower. Lemony greens. Nutty, toasted seeds and so so sooo much more. For this reason, spring and summer are my two favorite seasons – everything is in season, everything is abundant, everything is flavorful and packed with vibrant nutrients. Like this bowl.
This hummus is the lightest and freshest hummus, perfectly paired with lots of lemon juice which coincidentally makes it perfect for a salad topper – creamy & lemony!
Sweet potato, hummus and cauliflower buddha bowl
- 1 big handful of kale, finely shredded
- 1/2 zucchini, cut into strips with a mandolin
- 2 medium carrots, cut into strips with a mandolin
- 1 handful spinach
- 1 handful sunflower sprouts
- handful cherry tomatoes
- 1/3 cauliflower, cut into small florets + 1/2 tsp turmeric, 1 TBSP coconut oil
- 1 TBSP each: pumpkin and sesame seeds
Ingredients for turmeric hummus
(makes more than needed for this bowl)
- 2 cans of cooked chickpeas, drained and rinsed
- 1 garlic clove
- 1 tsp salt
- 2 heaped TBSP tahini
- 1 TBSP coconut oil
- juice of 1 lemon
- 1/2 tsp turmeric
- 2 TBSP water
- pinch white pepper
Ingredients for sweet potato
- 1 medium large sweet potato, chopped into cubes
- 1/4 tsp each: ginger powder, paprika, cumin powder, onion powder, garlic powder
- First prepare the hummus. Add all the ingredients to a blender or food processor and blitz until it becomes light and smooth. You might need to stop a couple of times and scrape the sides, as needed.
- Scoop into a bowl and set aside.
- Prepare all your raw veggies: wash and chop kale, spinach, mandolin the zucchini and the carrot. Wash and prep sprouts and cherry tomatoes. Divide all these ingredients between 2 bowls/dinner plates.
- Heat a pan on medium heat and add 1 TBSP coconut oil. When heated, add the cauliflower and 1/2 tsp turmeric and sautee on medium heat, stirring occasionally, until the cauliflower becomes golden and tender. Divide the cauliflower between the 2 bowls/dinner plates.
- Add 1 TBSP coconut oil to the same pan. Once heated add the sweet potato cubes with all the spices. Toss to coat and cook on medium heat, stirring occasionally, until the sweet potato becomes caramelized. Once cooked, divide between the 2 bowls/dinner plates.
- Top with seeds and a generous serving of hummus and enjoy!