Roasted Sweet Potato Tabbouleh Bowl
A nourishing bowl featuring tender sweet potatoes topped with lentil tabbouleh, drizzled with lemony hummus sauce.
Servings
Ingredients
- 2 medium sweet potato approx 550g
- 1.5 cups cooked lentils
- 7 oz tomatoes finely chopped
- 1 cucumbers finely diced
- 2 spring onions finely chopped (scallions)
- 1 garlic clove minced
- ¼ cup fresh mint finely chopped
- ¼ cup fresh parsley finely chopped
- sea salt flakes to taste
- freshly cracked black pepper to taste
- ¼ tsp sumac
- 2 tbsp pepitas pumpkin seeds
Sauce
- ¼ cup hummus
- 1 tbsp lemon juice
- 1 tsp maple 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!
Video
Nutritional Information - Per Serving
Calories 561kcal | Carbohydrates 102g | Protein 24g | Fat 9g | Sodium 649mg | Fiber 22g | Vitamin A 2032IU | Vitamin C 35mg | Calcium 198mg | Iron 10mg