For me, nothing really beats a hummus bowl. I first learned about hummus bowls from one of our favorite DC local spots, Little Sesame. Ever since I discovered this special joint several years ago, I’ve been going there whenever I can, but also recreating seasonal hummus bowls from home.
Hummus bowls are super versatile. They make great quarantine pantry meals because you basically need chickpeas and tahini, and then whatever fresh veggies you can get your hands on.
I was inspired to make this combo because I ordered three sweet potatoes from Instacart, and instead of getting three potatoes, I received three BAGS of sweet potatoes. Similarly, I had an excess of greens since we picked our farmer’s market box right before closing last weekend, and they kindly threw extra greens that they hadn’t sold into our box. Needless to say, all week I’ve been constructing recipes based on this surplus of fresh veggies.
This recipe consists of three parts: the hummus, the roasted veggies, and the sautéed greens. Early in the day I make a big batch of hummus. Hummus is really fast and easy and can be left on the counter top at room temperature for many hours, and it’s always great to get part of dinner taken care of early.
An hour or so before serving, I start chopping the sweet potato components to be roasted. Once they are in the oven, I work on preparing the greens. It’s best served hot, but you can also keep 2 ceramic bowls of the sweet potatoes and greens mixtures in the oven on low to keep warm if necessary.
Coconut Roasted Sweet Potatoes and Collard Greens Hummus Bowl
serves 4
Hummus Ingredients
- 2 cans chickpeas
- 2/3 cup tahini
- 4 cloves garlic roughly chopped
- 1 lemon zest, and juice
- 1 tsp. sea salt
- 1/2 cup water
- 1/3 cup extra virgin olive oil
Sweet Potato Ingredients
- 4-5 sweet potatoes, peeled and cut into 1″ squares
- 8 green onions, diced
- 5 cloves garlic, minced
- 1 1/2 Tbsp. grated ginger
- 1/3 cup coconut oil, melted
- sea salt and freshly ground pepper
Collard Greens Ingredients
- 2 Tbsp. coconut oil
- 1 bunch of collard greens, stems removed and chopped into thin ribbons 2″ long
- 1″ of ginger, minced
- 3 garlic cloves, minced
- 1/2 tsp. cardamom
- sea salt and freshly ground pepper
- 1 can coconut milk
Optional Garnish:
- Chives and chive blossoms
Instructions:
- Prepare the hummus: Drain and rinse the chickpeas. Add all ingredients to your vitamix or blender and blend well until smooth. Add more water (in small quantities) as necessary. Set aside in a glass container and cover.
- Preheat the oven to 400 degrees. Mix together the sweet potato ingredients in a large bowl, and once combined, pour them into a large baking sheet. Roast in the oven for 25-30 minutes, stirring several times.
- Lightly rinse out your large bowl, and then combine all ingredients for the greens in it. Heat a large frying pan and add the coconut oil. Pour in the greens and sauté about 5 minutes. Add the coconut milk, stir until smooth and combined and remove from heat.
- Serve in bowls, with the hummus as a base, then add the greens layer, and pile on the sweet potatoes on top. Add chives and chive blossoms as a garnish, if desired and available.
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