Sweet Potato Bowl with Beetroot Hummus

This week our guest author Tine has shared another delicious recipe, perfectly suited to the tropical weather and an ideal post-training meal. For more info and updates from Tine check out her blog, her Instagram and her Facebook page!

Have you ever made beetroot hummus? For me it’s a quick and easy topping for salad bowls and works as a delicious dip for cucumbers, carrots or cabbage. This beetroot hummus recipe is served with a nutritional bowl of sweet potatoes, broccoli, tofu and sesame. This colourful combo is a feast for the eyes as well as your pallet!

I love hummus in all variations, whether savoury with lots of garlic, sweet with mango or spicy with horseradish. It just needs to be creamy and well seasoned.

Hummus is an oriental speciality and simply means “chickpea” in Arabic. Traditionally, hummus is eaten with flatbread, taboulé or baba ganoush. Nowadays however, it can be found in all variations, whether sweet, sour, savory or hot. Why not have a go at making it yourself?

Sweet potato bowl with beetroot hummus

Delicious sweet potato bowl with vegan beetroot hummus and tofu. Gluten-free, lactose-free, quick and easy to make

Prep: 5 minutes
Cooking time: 25 minutes
Servings: 2

Ingredients

1 large sweet potato purple or orange
1 large head of broccoli
1 pack of smoked tofu
6 tbsp coconut oil
4 tbsp roasted sesame

Beetroot hummus

200g pre-cooked beetroot
200g cooked chickpeas
2 cloves garlic
1.5 lemons
5-6 tbsp Tahini
2 tbsp water
1 tbsp tamari
1 pinch of salt

Instructions

1. Crush or press the garlic cloves and squeeze the lemons.
2. Put all hummus ingredients into a food processor. Puree, season to taste and refrigerate.
3. Peel the sweet potato and cut into bite-sized pieces or slices. Wash the broccoli and divide into florets.
4. Place the sweet potato in a steamer (or oven) and cook for 15-20 minutes. After 10 minutes add the broccoli florets.
5. Wrap the tofu in a few layers of kitchen paper, place it in a deep pan and weigh it down with a pot/book or a heavy object so that the liquid runs out.
6. After approx. 15 minutes release the tofu and marinate if necessary. I marinated my tofu in lime juice, ginger and garlic for 4 hours before frying.
7. Dice the tofu and fry in coconut oil for 4-5 minutes. Then puree the remaining marinade with a little oil and pour it over the diced tofu.
8. Now arrange everything in a nice bowl, add beetroot hummus, sprinkle with sesame seeds and enjoy.

Tine’s blog Bowls&Bites is all about nutrition and holistic health. It demonstrates that everyone can quickly and easily prepare delicious and wholesome recipes. All recipes exclude milk products, gluten, preservatives and additives and most recipes are low in sugar and made from purely organic ingredients. It’s not about being on a diet, it’s about feeding the body and the cells and strengthening them for a holistic, healthy lifestyle.