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Vegan Mediterranean Sweet Potato Bowl

Vegan Mediterranean Sweet Potato Bowl

This is a delicious Vegan Mediterranean Sweet Potato Bowl perfect for weeknights and using authentic Middle Eastern spices. Dinner will be ready in under 45 minutes.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 45 minutes
Course Main Course
Servings 4

Equipment

  • Mini Food Processor

Ingredients
  

  • 2 sweet potatoes peeled and cubed
  • 1 red beet roasted and cubed
  • 1 can garbanzo beans drained, rinsed, dried
  • 2 tsp sumac
  • 2 tsp za'atar
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground turmeric
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 avocado sliced
  • 1 bunch of kale chopped
  • 1 scoop of sauerkraut (optional)
  • Tabouleh
  • 2 heads of parsley
  • 1 green onion rough chopped
  • 1/4 cup chopped red onion
  • 1 tomato chopped
  • 1 lemon juiced
  • 1.5 tbsp olive oil
  • 1/3 cup cooked quinoa Or sub for amaranth, millet. or even cooked cauliflower rice
  • salt to taste
  • Garlic Tahini Dressing
  • 1/4 cup tahini
  • 1/4 cup vegan mayo
  • 2 garlic cloves rough chopped
  • 1/2 lemon juiced
  • 2 tbsp parsley
  • 2 tbsp fresh dill
  • salt to taste
  • 3 tbsp water

Instructions
 

  • Preheat oven to 400°
  • On a baking sheet lined with parchment paper, add the sweet potatoes 1 tbsp of olive oil, salt, pepper, and 1/2 tsp za'atar seasoning. Bake for 30 minutes depending on the size of potatoes.
  • On another baking dish, add the garbanzo beans, olive oil, sumac, salt, cumin, paprika, turmeric, and za'atar. Mix well and bake for about 20 minutes or until crispy.
  • Meanwhile, in a small food processor, add all the Garlic Tahini Dressing ingredients and blend well. If it's too thick, add a little bit of water at a time to thin out the dressing. Set aside.
  • For the Tabouleh: In a food processor, add the parsley and scallions and chop until somewhat fine. Pour in a large bowl and add the remaining ingredients. Mix well and set aside.
  • In a large bowl, add the chopped kale, about 1/2 tbsp olive oil, and a drizzle of lemon. Massage the kale with your hands and set aside.
  • To assemble, smother a good scoop of hummus onto the plate. Then top it with the kale, tabouleh, sweet potatoes, garbanzo beans, avocado, beets. Drizzle the top with the garlic tahini dressing and more sumac and za'atar for garnish.
  • Serve and enjoy.