I love hummus recipes, or recipes that use hummus. It’s so delish, I mean, come on now. And in terms of a hummus recipe easy to master, this is definitely one of them.
Get ready to get yo noms on. Fo realz.
First things first. I have to give a shout out to Brooke and Maya, because their dishes are what inspired this delicious hummus recipe.
This simple dish comes together in minutes, in all seriousness. You do have to roast the sweet potatoes, of course, but getting that ready and throwing it into the oven is like wham, bam, thank you ma’am kind of stuff.
Once upon a time, I really really really hated sweet potatoes. It’s kind of ridiculous, because they are so delish. Maybe it was all those super gross Thanksgiving sweet potato dishes with marshmallows on top?
But once I tried the most amazing sweet potato fry at a little wine bar in Mesa, I was sold. Like obsessed. So now I eat them as often as I can, like in this breakfast hash and breakfast bowl.
Anyway. I feel like they are an important flavor for this dish, so don’t skip them. I will totally know if you do.
You can definitely make your own hummus. I have a super simple recipe for it right here. You can absolutely go with store-bought though, which is what I did today, because I forgot to buy chickpeas.
Also, I noticed my tire was low when I was at the store, so I went to go air it up, and apparently I broke the threading to the tube when I aired it up, and as soon as I disconnected the hose, the tire deflated instantly and completely.
Not a happy girl.
Back to this dish. I used a Napa Valley Blend of seasoning that I picked up while in San Francisco back in October. It’s essentially a blend of sun-dried tomatoes, rosemary, lemon peel, fennel, black pepper, chili, garlic, and sea salt, but it is so freaking good.
You can kind of see it up there, in the little wooden bowl. That’s the stuff. Get it. Or make it. Maybe I’ll do that sometime, huh? But for now, let’s eat!
- 1 Large Sweet Potato peeled and diced
- 4 Tbsp Olive Oil divided
- Kosher Salt to taste
- Cracked Pepper to taste
- 4 C Chopped Kale packed
- Juice from ½ Large Lemon
- 1 Apple cored, quartered and sliced
- 1 ⅓ C Hummus
- ½ C Dried Cherries
- ⅓ C Almonds
- 2 Tbsp Napa Valley Blend Herbs divided
- Preheat oven to 400 degrees. In a large bowl toss together the sweet potatoes, 2 tablespoons of the olive oil, and a generous seasoning of salt and pepper. Turn out the potatoes onto a baking sheet in a single layer and roast until tender and golden, around 25-30 minutes.
- In a large bowl, add the kale, followed by the lemon juice and remaining 2 tablespoons of olive oil. Sprinkle with salt, pepper, and 1 tablespoon of the Napa Valley Blend, then massage by hand until tender. Divide between 4 bowls.
- Top each bowl with roasted sweet potato, apple, hummus, dried cherries, and almonds. Sprinkle with remaining herbs and enjoy.
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I absolutely love sweet potato, never thought to use it in a salad bowl, and with apple and hummus too! This is such a delicious and wholesome meal.
Rebecca Hubbell says
I adore hummus, I usually just use it for dipping but I love that you took it to a whole new level with this delicious bowl! I bet the sweet potato is amazing in this too!