Hummus, Veggies and Grilled Sweet Potatoes Buddha Bowl

I’m still experimenting with Buddha Bowl and the most challenging part for me is to cook the tofu perfectly as well as keeping all the ingredients warm. There are so many! I have a small kitchen in my apartment right now and somehow when I prepare Buddha Bowls, it always looks like there was an epic battle happening…Anyway, Buddha Bowls are worth every minute spent in the kitchen and I could have one each day! Have you guys tried them yet? This colorful Buddha Bowl mixes the crisp of fresh veggies with the softness of grilled sweet potatoes. Adding a little bit of chives not only brings a pop of colour but also some delicious flavour. Although I try to buy as less processed food as possible, I’ve bought hummus for this recipe because the brand I’ve found is very qualitative…and also because it would otherwise takes forever to prepare…


Servings: 4

Total time: 40min

(Can you spot the fold on the place mat? God, I need to change my iron!!!!)

Hummus, Veggies and Grilled Sweet Potatoes Buddha Bowl
Hummus, Veggies and Grilled Sweet Potatoes Buddha Bowl



– 1 small red cabbage

– 2 avocados

– 1 pot hummus (~230g)

– 3 carrots

– 300g firm tofu

– 1.5 cup quinoa

– 1 sweet potato

– a few blades of chives

– soya sauce

– olive oil

– salt & pepper



Start by bringing water to a boil in a large saucepan and add salt. Preheat the oven to 400°F (200°C).

Wash the red cabbage and the carrots. Chop the red cabbage into small chunks. Peel the carrots and grate them. Set the carrots and red cabbage aside.

Peel the potato and chop it into small cubes. Place on a baking sheet and sprinkle with salt and olive oil. Cook in the oven for 20 minutes.

When the water boils, rince the quinoa and cook it for 10 minutes.

Cut the tofu into small cubes. Heat a frying pan over medium heat and pour 2 to 3 soup spoons of olive oil. Fry the tofu for 3 to 5 minutes on one side. Then flip over to the other side for another 3 to 5 minutes and add 3 soup spoons of soya sauce. The aspect of the tofu should be golden and crisp. Set aside when ready.

Peel the avocados, slice them and set them aside.

Wash the chive and mince it delicately.

Take the sweet potato chunks out of the oven. Drain the quinoa.

Do you like puzzles? Great, because it’s time to put the parts of the Buddha Bowl together. Take 4 large bowls and place the hummus and the sliced avocado in the center. Dispose the quinoa, the sweet potato chunks, the tofu, the carrots and the red cabbage artfully around the center. Season with olive oil, chive, salt and pepper. Enjoy this colorful plate of deliciousness!

Hummus, Veggies and Grilled Sweet Potatoes Buddha Bowl
Hummus, Veggies and Grilled Sweet Potatoes Buddha Bowl


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