Roast Sweet Potato, Hummus & Quinoa Poke Bowl Recipe

by Danielle Minnebo February 6, 2019

Roast Sweet Potato, Hummus & Quinoa Poke Bowl Recipe

By: Danielle Minnebo

You’ll notice that a lot of the components of one poke bowl can be used in another. Enjoy my Roast Sweet Potato, Hummus & Quinoa Poke Bowl Recipe.

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Servings

Prep time

Cook time

Recipe

Ingredients

1 cup roasted sweet potato
1 baby cos lettuce
1 cup cooked quinoa
1 cup salad greens
1 cup hummus
1 cucumber, sliced
¼ red onion
½ avocado, thinly sliced

Method

Once again, start with components that take up most space in bowls. Start with roasted sweet potato, baby cos lettuce leaves, cooked quinoa and salad greens, divide between both bowls.
Nestle in remaining ingredients and use to decorate bowls, including hummus, cucumber, red onion and avocado.
Serve immediately.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: gluten-free, vegan, vegetarian

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.