For a healthy and filling bowl, look no further than this hummus bowl. With pomegranates, sweet potato and fresh herbs, this is just a delicious and refreshing bowl of goodness!
I can’t think of anything better when I’m craving something filling, but not heavy. Especially after all of the holiday foods where I’ve been eating Christmas cookies nonstop. I’m all in for cookies, but after awhile I start to get tired of all the sweets and want something a little different…with vegetables.
And that is where this hummus bowl comes in – sweet and savory combined to help me step down from the sugar high, and all with fresh fruit and veggies and no sugar added.
As with most hummus bowls, this is simple to make – simply layer your toppings over a generous amount of hummus. Here I pulled together the key ingredients from what we already had in the fridge — roasted sweet potato and extra pomegranate seeds from making dark chocolate pomegranate bites.
For the sweet potato, you can use leftover roasted sweet potato if you have any on hand — this is something we tend to have stashed in the fridge most weeks! — or you can roast your own to prepare this recipe. Cold or warm, either is perfect with this hummus bowl!
How to Roast Sweet Potato
- Heat oven to 425F.
- Wash, peel and dice sweet potato into 1/4 to 1/2 inch pieces.
- Toss in olive oil.
- Place on a sheet pan and place in the heated oven for 10 minutes.
- Remove from the oven, stir and return to the oven to roast for another 10 minutes or until the sweet potato is slightly browned and soft in the center.
Once you’ve got your sweet potato ready, it’s time to layer! Start with hummus on the bottom, then add the sweet potato and pomegranates. Next comes the pistachios and feta, then top with freshly diced herbs — here I used both flat leaf parsley and mint, but you can use either one. Finish your bowl with a small drizzle of olive oil and dive in.
Warm pita, crackers or pita chips are my recommendation to serve with this hummus bowl. Just scoop up some hummus with all the toppings and enjoy!
Pomegranate and Roasted Sweet Potato Hummus Bowl
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 bowl 1x
- Category: healthy meals
- Method: roasted
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Bright and fresh pomegranate seeds with roasted sweet potato, feta cheese and fresh herbs make up this nourishing hummus bowl. With pistachios for added crunch, this healthy and filling bowl is great for lunch or to share as a snack.
Ingredients
1/2 cup hummus
1/4 cup roasted sweet potato
1/4 cup pomegranate seeds
1 Tbsp shelled pistachios
1/2 to 1 Tbsp crumbled feta cheese (your preference)
Chopped parsley or mint (or both!)
Olive oil
Instructions
To prepare roasted sweet potato:
- Heat oven to 425F.
- Wash, peel and dice sweet potato into 1/4 to 1/2 inch pieces.
- Toss in olive oil.
- Place on a sheet pan and place in the heated oven for 10 minutes.
- Remove from the oven, stir and return to the oven to roast for another 10 minutes or until the sweet potato is slightly browned and soft in the center.
To prepare hummus bowl:
- Place hummus in the bottom of a bowl or plate, and spread to form a thin layer.
- Top hummus with roasted sweet potato and pomegranate seeds.
- Sprinkle pistachios and feta cheese over the top of the sweet potato and pomegranates.
- Top with chopped herbs and a drizzle of olive oil.
- Serve with warm pita, crackers or pita chips.
Nutrition
- Serving Size: 1 bowl
- Calories: 391
- Sugar: 8.7 g
- Sodium: 405 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15.9 g
- Trans Fat: 0 g
- Carbohydrates: 42.3 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 8.3 mg
Keywords: hummus, sweet potato, pomegranate, feta, mint, parsley, pistachio, hummus bowl, nourish bowl, lunch, snack, healthy, healthy recipes, mediterranean, mediterranean diet
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