Sweet Potato Bowl with Beet Hummus
30 min
Vegan
148679
For 2 Portions
120 g
smoked tofu
80 g
beet, cooked
80 g
chickpeas
30 g
tahini
10 g
sesame seed
1
sweet potato
1/2
broccoli
1/4
lemon
2 tbsp
coconut oil
2 tbsp
olive oil
1 tbsp
water
1/2 tbsp
soy sauce
1/4 clove(s)
garlic
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Peel and quarter sweet potato lengthwise. Then cut into bite-sized pieces.