Roasted Sweet Potato Hummus Bowl with Spirulina
Vibrant Buddha bowl featuring crispy roasted sweet potato fries, garlicky wilted spinach, cucumber ribbons, and creamy avocado arranged around spirulina-green hummus. Dukkah spice mix adds nutty crunch. Fresh, nutrient-dense, and customizable with homemade or store-bought hummus.
Ingredients
- 11 oz sweet potato, washed and sliced
- ½ teaspoon paprika powder, ground
- ¼ teaspoon thyme, dried
- 2 clove garlic, peeled and sliced
- 7 oz spinach, fresh
- ½ cucumber, shaved into ribbons
- ½ avocado, sliced or cubed
- lemon juice, from half lemon
- 3 ½ oz hummus, chickpea, homemade or store-bought
- ½ teaspoon spirulina powder, groundmatcha1:0.5powders
different flavor profile
- dukkah, spice and nut blendsesame seeds mixed with sumac1:1spice blends
more acidic finish
- olive oil, for cooking
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Preheat oven to 350°F.
- 2
Wash sweet potatoes and slice ¼" thick, then cut into wide fries. Pat dry thoroughly.
- 3
Toss sweet potato fries with paprika, thyme, olive oil, salt, and pepper. Spread on baking sheet and roast until tender, about 25 minutes.
- 4
Peel and thinly slice garlic. Heat olive oil in skillet over medium heat and cook garlic until light brown.
- 5
Add spinach to garlic oil and cook until wilted. Remove from heat.
- 6
Shave cucumber into long ribbons using mandoline or vegetable peeler. Optionally curl into rolls.
- 7
Slice or cube avocado and drizzle with lemon juice.
- 8
Stir hummus with spirulina powder until evenly green.
- 9
Spread green hummus in center of large plate or bowl. Arrange roasted sweet potato, spinach, cucumber, and avocado around hummus.
- 10
Sprinkle dukkah over top to serve.
Tips
Pat sweet potatoes very dry before tossing with oil to achieve crispier edges.
Spirulina can have a strong flavor; start with 0.5 teaspoon and adjust to taste.
Make dukkah homemade for fresher flavor or use store-bought.
Assemble bowl just before serving to prevent avocado and cucumber from oxidizing.
Good to Know
Keep components separately: sweet potato fries in airtight container up to 3 days, spinach in sealed bag up to 4 days, hummus covered up to 5 days. Assemble fresh.
Roast sweet potatoes up to 2 days ahead. Prepare spinach and spirulina hummus up to 4 hours ahead. Shave cucumber and prepare avocado no more than 2 hours before serving.
Serve at room temperature or warm. This bowl works as a light lunch, side dish, or protein-rich vegetarian dinner.
Common Mistakes
Do not skip patting sweet potatoes dry to avoid soggy, steamed fries instead of crispy ones.
Do not add spirulina to hummus too early before serving to avoid separation and color dulling.
Do not overseason dukkah on top to avoid overpowering the other flavors.
Substitutions
less protein
different flavor profile
more acidic finish