Spiced Roasted Sweet Potato Bean Hummus Bowls (Vegan Gluten-Free)
These vibrant, delicious and wholesome Spiced Roasted Sweet Potato Bean Hummus Bowls are packed with nutrients, fibre and protein and take just over 30 minutes to come together. They are naturally plant-based and gluten-free.
This traybake dinner is a real winner and leftovers make a great lunch, too. With a base of tangy kale salad with tomatoes, some creamy hummus and pickles, top this plate off with tender spiced roasted chunks of sweet potato and crispy butterbeans. The flavours are amazing, and it all comes together with very minimal effort – for maximum satisfaction. It is colourful, packed with goodness and tastes even better the next day.
Why will I love this bowl?
This recipe is amazing:
- Vibrant, packed with textures and looks amazing
- Tastes delicious
- With rich smokey spiced vegetables
- Creamy tangy smooth hummus
- Crispy crunchy yet tender roasted beans
- Loaded with plant-based ingredients
- Full of plant diversity
- With a kale salad basis (great for the gut and skin)
- Full of healthy fats from olive oil and tahini
- Great for the skin with sweet potatoes
- Naturally gluten-free and nut-free
- Egg-free, dairy-free and vegan
- High in fibre
- High in protein with beans and hummus
- Easy to make in a few steps
- Tastes even better the next day
- Packs well for lunch boxes
- Won’t go soggy
- Everyone will love it
If you already love the sound of this salad bowl, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the traybake:
- Sweet potatoes: these are high in fibre and great for the skin as well as being gluten-free and a delicious wholefood carbohydrate.
- Red onion: turns lovely and caramelised in the oven.
- Garlic: for flavour. Roast the garlic clove and then squeeze out the clove and mash it up into the dressing for a lovely sweet but rich flavour.
- Butterbeans: I love the Bold Bean Co butterbeans which are juicy and plump, and great for roasting. If you prefer other beans, try cannellini beans or chickpeas, too.
- Spices: this recipe uses sweet smoked paprika, ground cumin, dried oregano, salt and pepper and to season.
- Olive oil: for roasting. Or you preferred oil like avocado oil.
As for the salad:
- Cavolo nero kale: or your preferred kale. Make sure to massage it first to break the leaves down. They will turn vibrant green and easier to chew.
- Extra virgin olive oil: when using the oil raw, it’s better to use an extra virgin olive oil as the flavour is richer.
- Tomatoes: chop these in half or quarters.
- Spring onion: or finely diced red onion.
- Fresh mint: to add freshness and flavour.
- Hummus: you can use your favourite shop-bought hummus, or I prefer to make my own. Here are some recipes to choose from.
- Sesame seeds: to add some crunch on top.
- Pick pickles: to garnish on top. You can make these yourself easily see my recipe here.
Is this gluten-free and nut-free?
This is naturally gluten-free and nut-free.
How do I make this?
This recipe comes together in a few steps:
- Add the sweet potato, red onion, garlic and beans to a large non-stick tray: and toss with the spices, herbs and olive oil.
- Roast for 30 minutes: until crispy and tender.
- Massage the kale with EVOO and salt: and then stir in the other salad components.
- Squeeze out the garlic once roasted: into the hummus and lemon for the dressing.
- Smear some hummus onto plates and top with the salad and roasted veggies and beans: and drizzle over the dressing.
- Top with pink pickles and sesame seeds: and enjoy.
How long will it last?
You can keep the salad in the fridge for 2-3 days, either in separate containers or in lunchbox portions.
What other recipes can I try?
For more vibrant wholesome meals:
- Spring Roasted Potato Chickpea Salad with Herby Hummus
- Lentil Sweet Potato Tzatziki Bowls
- Spring Green Pesto Pea Broccoli Orzo
- Homemade Instant Noodle Tofu Jars
- Sweet Chilli Tofu and Aubergine Rice Bowls
Spiced Roasted Sweet Potato Bean Hummus Bowls (Vegan Gluten-Free)
These vibrant, delicious and wholesome Spiced Roasted Sweet Potato Bean Hummus Bowls are packed with nutrients, fibre and protein and take just over 30 minutes to come together. They are naturally plant-based and gluten-free.
Ingredients
For the Roasted Sweet Potato and Beans:
- 2 sweet potatoes, in cubes
- 1 red onion, in chunks
- 1 garlic clove (skin on)
- 1 tin butterbeans, drained (240g drained weight)
- 1 tsp sweet smoked paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- Pinch chilli salt
- Black pepper, to taste
- 2 tbsp olive oil
For the Salad:
- 60g cavolo nero or other kale, de-stemmed and chopped
- 1 tsp extra virgin olive oil
- 100g cherry tomatoes, chopped small
- 2 spring onions, sliced (plus extra to serve)
- 1 tbsp freshly chopped mint
- 6 heaped tbsp hummus
- 2 tbsp sesame seeds
- 2 tbsp pink pickles
For the Dressing:
- 60g hummus
- ½ lemon, juiced
Instructions
- Preheat the oven to 180Fan/200ºC and line a large baking tray with parchment paper.
- Add the cubed sweet potato, chopped onion and garlic to the tray. Pat the butterbeans dry and add to the tray with the spices, salt and pepper. Drizzle over the olive oil and toss well with your hands. Roast for 30 minutes, tossing halfway through, until the beans are crispy, and the sweet potato is tender.
- For the salad, add the kale, olive oil and a pinch of salt to a bowl and massage with your hands for 30 seconds to wilt the leaves. Add in the tomatoes, spring onion and mint and toss together.
- Once the vegetables have roasted, take out the garlic and squeeze all the garlic from the skin into a small bowl and mash up. Now add the hummus and lemon juice and stir well.
- To plate up, spread the hummus onto two plates and top with the kale salad. Spoon over the roasted vegetables and butterbeans and drizzle over the dressing. Decorate with sesame seeds, pink pickles and extra spring onion.
- Enjoy straight away or keep the salad, roasted vegetables, hummus and dressing in separate containers for 2-3 days in the fridge. Or, you can divide these into two lunchboxes already plated up, and keep in the fridge.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Spiced Roasted Sweet Potato Bean Hummus Bowls so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With butterbean love x
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