This Vegan Sweet Potato Buddha Bowl is the perfect easy, tasty and healthy plant-based meal. Who said veggies were boring?
I am obsessed with hummus, and had been thinking of ways to incorporate it into my diet other than just with having it with pitta bread or raw veggies. I love adding it to bowls with brown rice or quinoa, as it pairs beautifully with nutty grains and other veggies.
I especially love this Vegan Sweet Potato Buddha Bowl as it incorporates all the things I love in life in one meal: think perfectly spiced sweet potato wedges, sweet juicy cranberries, toasty sunflower seeds paired with buttery avocado, balsamic-dressed, peppery rocket and tangy, garlicky hummus on a bed of nutty brown rice.
If you’re looking for other ways to use these ingredients, I used a similar combination of flavours in this Hummus Toasted Sandwich.
This bowl is my go-to meal when I want something quick and easy to make that’s also super filling and satisfying. If you’re wondering what a Buddha Bowl is, I’d say it’s basically a great way to pack all your favourite ingredients into one dish and give it a fancy name!
Love hummus? So do I – check out my:
- Pumpkin Sage White Bean Hummus
- Italian Hummus
- Sweet Potato Hummus
Want more great bowls? You might like my:
- Oyster Mushroom Bibimbap
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Vegan Sweet Potato Buddha Bowl:
Vegan Sweet Potato Buddha Bowl (GF)
For the sweet potato:
- 1 large sweet potato, cut into wedges and with the skin kept on
- 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
- 1 tablespoon dried cranberries
- 1 tablespoon sunflower seeds
- ½ teaspoon sweet paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 1 teaspoon dried coriander (or sub handful of fresh coriander, roughly chopped)
- Salt + pepper, to taste
For the salad:
- Few large handfuls rocket (arugula)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt + pepper, to taste
- 2 portions cooked rice (I recommend brown rice or wild rice, or you could use quinoa instead)
- Few tablespoons hummus (store-bought or make your own!)
- 1 avocado sliced
Place the sweet potato wedges on a baking tray with the oil, dried cranberries, sunflower seeds, paprika, cinnamon, cumin, coriander, salt+pepper and roast in oven at 180 degrees Celsius (350 degrees Fahrenheit) for around 20 minutes, until soft enough to pierce with a fork and crisp on the outside
Alternatively, you can boil or steam the sweet potato wedges for about 15 minutes, or until soft enough to pierce with a fork, then heat up some oil in a pan and fry together with all the other ingredients until the sweet potatoes are slightly browned)
Meanwhile, cook the rice according to the instructions on the packet
Mix together the ingredients for the balsamic dressing in a bowl, add the rocket and mix well
To serve, lay the rice on the bottom of a bowl and top with the sweet potato wedges, hummus, rocket and avocado
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