Quinoa, Sweet Potato & Black Bean Power Bowl with Hommus Dressing
This vibrant power bowl is lifted by a creamy, smoky drizzle of Alannah’s South American Spiced Sweet Potato Hommus — the hero that adds warmth, depth and a velvety finish to every bite.
Paired with roasted sweet potato, quinoa, black beans, fresh greens and avocado, it’s a wholesome, plant-powered meal that feels comforting, colourful and naturally nourishing.
INGREDIENTS:
Bowl Components
600 g sweet potato, peeled & cubed
1½ cups corn kernels
200 g quinoa, rinsed
400 g black beans, drained & rinsed
70 g mixed salad leaves
1 avocado, sliced
½ red onion, finely sliced
Fresh coriander (handful)
1 lime, cut into wedges
1 tbsp olive oil (for roasting)
Salt & pepper
Hommus Dressing
½ lime, juiced
1 tbsp olive oil
¼ cup water
SERVES: 4 | PREP: 20 minutes | COOK: 25 minutes
Step 1
Preheat the oven to 200°C (fan).
Step 2
Spread the sweet potato cubes on a lined baking tray and toss with olive oil, salt and pepper. Roast for 25 minutes or until golden and tender, turning once. After 15 minutes, add the corn kernels to the tray and roast until lightly charred, turning halfway through.
Step 3
While the vegetables roast, place the rinsed quinoa in a saucepan and cook according to packet instructions.
Step 4
In a blender, combine the hommus, olive oil, lime juice and water. Blend until smooth, adding a little more water if needed for a pourable consistency.
Step 5
Divide the quinoa between bowls and top with black beans, roasted sweet potato, corn kernels, salad leaves, avocado slices and red onion. Drizzle generously with the sweet potato hommus dressing and scatter with coriander leaves. Serve with lime wedges on the side.
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