This yummy vegan dinner bowl recipe is from my sister. She was kind enough to share it with me and take some pictures of creating this culinary vegan masterpiece. If you’re a fan of potatoes, sweet potatoes, green beans, avocado and hummus, you’re going to absolutely love this delicious vegan recipe.
Serves 2 people as posted. Simply multiply the recipe, if you’re serving more people.
- 4 medium potatoes
- 1-2 small sweet potatoes
- 200g green beans
- 1 avocado
- 1 glass jar (300g) of chickpeas (alternative: dried, pre-soaked and cooked according to instructions)
- 120g frozen spinach
- 1 tsp tahini
- 2 cloves of garlic
- 3 tbsp oil
- 3 tsp lemon juice (fresh if available)
- Dried parsley
- Dried chili flakes
- Curry powder
In a food processor combine until creamy: drained chickpeas, tahini, frozen spinach, 1 tsp salt, 2 cloves of garlic, 1/2 tsp cumin, 1 tsp oil, 1 tsp lemon juice. Refrigerate in a separate bowl. Keep leftover spinach hummus for 2-3 days.
Preheat oven to 200°C
Mix in a small bowl: 1-2 Tbsp oil, 1 tsp salt, 1/2 tsp each chili flakes, tumeric, cumin, curry. Set aside.
Wash and then cut potatoes and sweet potatoes into bite size cubes. Move into a casserole dish and combine with oil-mixture from above. Optional: Sprinkle a bit of fine sea salt on top for extra flavor.
Bake in oven for 30-40 minutes or until golden brown.
In a bowl mash the avocado. Add 1 tsp lemon juice, 1/2 tsp salt, 1 tsp dried parsley. Add pepper to taste. Refrigerate.
Wash and cut off ends of green beans. Cook in a pan with 1/2 tbsp oil for about 15 minutes. Season with salt to taste. Add 1 tsp lemon juice at the very end.
Divide the a avocado into two dinner bowls, add 2 heaping tbsp of hummus into each. Add green beans and potatoes.
Optional toppings: Sriracha, chili flakes to give it a spicy kick! We went with both.