Sweet Potato Hummus Bowl Recipe - Clean Eating Magazine

Sweet Potato Hummus Bowl

This savory dip is super smooth thanks to the addition of sweet potato, and we topped it off with crispy leeks and toasty pine nuts. Beet and sweet potato chips stand in for pita as crispy dippers.
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Sweet Potato Hummus Bowl recipe

Optional toppings: toasted pine nuts, cilantro, crispy leeks

Suggested dippers: vegetables chips (such as sweet potato, beet or taro)

*TIP: To prepare mashed sweet potato, scrub 2 large skin-on sweet potatoes and prick several times with a fork. Place on a rimmed baking sheet and roast in 400°F oven until a sharp knife slides easily into center, 45 to 60 minutes. Let cool enough to handle, then cut in half lengthwise and scoop out the flesh. Mash flesh with a fork until smooth.  

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 2 cups roasted, peeled and mashed sweet potato*

    1¼ cups store-bought or homemade plain hummus (about 10 oz)

    ⅛ tsp ground cayenne pepper, optional

    ¼ tsp dried oregano

Preparation

1. In a food processor, blend sweet potato, hummus, cayenne (if using) and oregano until smooth; divide among serving bowls.

2. Pile on toppings. Serve with vegetable chips, or your choice of dipper.

CRISPY LEEKS: Toss 1 leek, cut into matchsticks, with 1 tbsp olive oil and 1 tbsp tapioca starch. Bake at 375ºF until crispy, 10 to 12 minutes.

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 328
  • Carbohydrate Content: 45 g
  • Fat Content: 14 g
  • Fiber Content: 9 g
  • Protein Content: 9 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 333 mg
  • Sugar Content: 10 g
  • Monounsaturated Fat Content: 6 g
  • Polyunsaturated Fat Content: 5 g