Looking for a breakfast that’s not only delicious but also packed with nutrients? Say hello to the Hummus Sweet Potato Breakfast Bowl! This vibrant dish combines the natural sweetness of roasted sweet potatoes with the creamy goodness of hummus and the wholesome heartiness of quinoa. Perfect for those busy mornings or leisurely weekends, this bowl is a vegan delight that will keep you energized throughout the day. Ready to elevate your breakfast game? Let’s dive into this easy-to-follow recipe that will have you coming back for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 1 large sweet potato, diced
- 1 cup cooked quinoa
- 1/2 cup hummus
- 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the sweet potato thoroughly and dice it into uniform 1/2-inch cubes. This ensures even cooking and consistent texture.
- Toss the diced sweet potato cubes with olive oil, salt, and pepper in a mixing bowl. Ensure each piece is evenly coated for maximum flavor and caramelization.
- Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and crispy edges.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, turning once halfway through cooking. They should be golden brown and tender when pierced with a fork.
- While sweet potatoes are roasting, prepare the quinoa according to package instructions. If using pre-cooked quinoa, warm it gently in a small saucepan.
- Once sweet potatoes are done, remove from oven and let cool for 2-3 minutes to prevent burning.
- In two serving bowls, layer the warm quinoa as the base, then arrange the roasted sweet potato cubes on top.
- Dollop hummus generously over the sweet potatoes and quinoa, creating a creamy layer.
- Sprinkle freshly chopped parsley over the bowl for a burst of color and fresh herb flavor.
- Serve immediately while ingredients are still warm. Optional: drizzle additional olive oil or add a sprinkle of black pepper for extra seasoning.
Tips
- Perfectly Dice Your Sweet Potatoes: For even cooking, aim for uniform 1/2-inch cubes when dicing your sweet potatoes. This ensures they roast evenly and develop that delicious caramelization.
- Don’t Skimp on Seasoning: Toss the sweet potato cubes with olive oil, salt, and pepper to enhance their natural flavors. Feel free to experiment with additional spices like paprika or garlic powder for an extra kick!
- Roast Strategically: Spread the sweet potato cubes in a single layer on the baking sheet to avoid overcrowding. This allows for proper roasting and crispy edges that make each bite satisfying.
- Quinoa Cooking Tip: If you’re using pre-cooked quinoa, simply warm it in a saucepan to save time. Otherwise, follow the package instructions for perfectly fluffy quinoa.
- Layer for Flavor: When assembling your bowls, start with a warm layer of quinoa, add the roasted sweet potatoes, and then generously dollop hummus on top. This layering not only looks appealing but also ensures a delicious bite every time.
- Fresh Finish: Don’t forget to sprinkle freshly chopped parsley over your bowl for a pop of color and freshness. A drizzle of olive oil or a sprinkle of black pepper can also enhance the flavors just before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
