![Close-up of Roasted Sweet Potato Tabbouleh Bowl garnished with seeds and dressing](https://plantbaes.com/wp-content/uploads/2024/02/Roasted-Sweet-Potato-Tabbouleh-Bowl-Closeup.jpg.webp)
I’ve been fully plant-based for almost 7 years now, and this is the sort of delicious meal I come back to again and again as a nutritionist. It’s so easy to put together; I usually have most of the ingredients on hand, and it’s nutritionally balanced! What more could you need?
The sweet potatoes are cooked until soft and slightly caramelized and topped with a protein-rich lentil tabbouleh. The hummus dressing is so creamy, and the pumpkin seeds add a lovely crunch. It only requires 15 minutes of actual prep, with the oven doing most of the work, and results in minimal dishes, making it perfect for a weeknight. With its hint of Mediterranean and Middle Eastern flavors, this is an absolute crowd-pleaser!
![Roasted Sweet Potato Tabbouleh Bowl garnished with seeds and dressing, surrounded by roasted sweet potatoes on a baking tray and toppings.](https://plantbaes.com/wp-content/uploads/2024/02/Roasted-Sweet-Potato-Tabbouleh-Bowl.jpg.webp)
Why This Recipe Works
- Easy to prepare with easily accessible ingredients and steps.
- Nutrient-dense, packed with vitamins, fiber (22 g), and protein (24 g). Combining 11 unique plants, it’s also a feast for your microbiome!
- Perfectly balanced flavors, from sweet and savory to slightly tangy, with the deliciously creamy hummus dressing.
- Allergen-friendly: vegan, gluten-free, nut-free, and soy-free to cater to different dietary needs or preferences.
Ingredient Notes
![Ingredients for Roasted Sweet Potato Tabbouleh Bowl including sweet potatoes, lentils, and fresh vegetables](https://plantbaes.com/wp-content/uploads/2024/02/Roasted-Sweet-Potato-Tabbouleh-Bowl-Ingredients.jpg)
- Sweet potatoes are a fantastic source of fiber, vitamins C and A and minerals. They add a natural sweetness that contrasts beautifully with the savory lentils. For a variation, try purple sweet potatoes!
- Lentils provide a high-protein base, making this bowl filling and satisfying. Feel free to substitute with chickpeas or cannellini beans if preferred.
- Hummus and lemon juice dressing adds creaminess and a zesty flavor, enhancing the overall taste of the bowl. This might be one of the most effortless dressings we’ve made!
- Sumac, with its tangy, lemony flavor, makes a lovely sprinkle. It can be substituted with dukkah, sweet paprika, or chili powder for a quick.
Step-By-Step Instructions
Begin by preheating your oven for the sweet potatoes, ensuring they cook to perfection. Prepare the sweet potatoes and put them face down on a baking sheet in the oven. As they bake, mix together the lentils, vegetables, and fresh herbs for the tabbouleh. Whisk the dressing ingredients in a jar, adjusting the consistency with water as needed. Once baked, assemble by topping the sweet potatoes with the tabbouleh, drizzling with dressing, and finishing with sumac and pumpkin seeds.
![Roasted sweet potatoes on a baking sheet, ready for Tabbouleh topping.](https://plantbaes.com/wp-content/uploads/2024/02/Roasted-Sweet-Potato-Tabbouleh-Bowl-Steps.jpg.webp)
Variations and Tips
- To switch things up, add roasted chickpeas for extra crunch and protein.
- For a low-carb option, substitute sweet potatoes with roasted cauliflower steaks.
- To make this dish ahead of time, prep the components separately and assemble before serving.
- Remember, the dressing can be customized to your liking—play around with the amount of lemon juice and agave syrup to find your perfect balance.
- Swap the green onions for finely chopped red onions for a stronger flavor.
- Add a drizzle of extra virgin olive oil for a robust flavor.
![Freshly mixed Tabbouleh with lentils, tomatoes, and herbs for Sweet Potato Bowl.](https://plantbaes.com/wp-content/uploads/2024/02/Roasted-Sweet-Potato-Tabbouleh-Bowl-Tabbouleh.jpg.webp)
Why You’ll Love This Roasted Sweet Potato Tabbouleh Bowl
- Delicious
- Nutritious
- Satisfying
- Quick Dinner
- Mediterranean flavors
![Close-up of Roasted Sweet Potato Tabbouleh Bowl garnished with seeds and dressing](https://plantbaes.com/wp-content/uploads/2024/02/Roasted-Sweet-Potato-Tabbouleh-Bowl-Closeup.jpg.webp)
Roasted Sweet Potato Tabbouleh Bowl
Video
Ingredients
- 2 medium sweet potatoes (approx 550g)
- 1.5 cups cooked lentils
- ⅔ cup tomatoes (finely chopped)
- 1 small cucumber (finely diced)
- 2 green onions (finely chopped (scallions))
- 1 garlic (minced)
- ¼ cup mint (chopped)
- ¼ cup flat parsley (chopped)
- salt and pepper
- ¼ tsp sumac
- 2 tbsp pumpkin seeds
Sauce
- ¼ cup hummus
- 1 tbsp lemon juice
- 1 tsp agave syrup
- water (to thin to desired consistency (optional))
Instructions
- Preheat your oven to 400 °F. Slice the sweet potatoes in half lengthwise.
- Place the sweet potatoes face down on a baking tray lined with parchment paper. Bake for 45 minutes until tender.
- While the potatoes are baking, prepare the filling. Mix together the lentils, tomatoes, cucumber, green onions, garlic, mint, parsley, and season with salt and pepper to taste.
- In a small jar, whisk together the hummus, lemon juice, and agave syrup. Add a little bit of water if necessary to thin the sauce to your preferred consistency.
- Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork.
- Top the sweet potatoes with the lentil tabbouleh. Drizzle generously with the hummus dressing. Sprinkle with sumac and pumpkin seeds, and enjoy!
Per Serving
FAQ
This recipe is naturally nut-free.
Absolutely, it keeps well in the fridge for up to 3 days. Keep all the components separated until ready to serve.
Yes, canned lentils are a great time-saver. Just rinse and drain them well before use.
Add a sprinkle of hemp seeds or a side of our Herby Lemon Tofu for an extra protein boost.
Yes, it is naturally gluten-free, making it suitable for those with gluten sensitivities.
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