High-Protein Vegan Sweet Potato, Beetroot, & Hummus SaladPublished: 04/12/2020 by Samuel Anthony
Easy plant-based lunch recipe, high-fibre, high-protein, lean and delicious. Low-inflammation vegan lunch idea. Easy plant-based lunch recipe, high-fibre, high-protein, lean and delicious. Low-inflammation vegan lunch idea.
High in protein, high in fibre, low-inflammation!
This vegan, high-protein lunch or dinner recipe is packed with insoluble fibres, essential fats and is highly nutritious.
Using sweet potato instead of white potatoes increases our complex fibre intake which can be useful for boosting the health of our gut microbiome (the living world of microorganisms keeping us alive through sharing our fibrous foods with us).
Always use organic, whole foods in place of processed - see my homemade hummus recipe to reduce the processed food in this meal.
Sweet Potato, Beetroot & Hummus Buddha Bowl
Nutrition (per serving)
- Calories: 250
- Protein: 10g
- Iron: 4.1mg
- Calcium: 118mg
- Fat: 8.6g
- Saturates: 1.2g
- Cholesterol: 0
- Trans fats: 0
- Fibre: 9.2g
- 120g Home-made Hummus
- 1/3 Cup Spinach (a large handful)
- 1 Large Sweet Potato
- 2 Small Beetroots
- 1/4 Cucumber
- 6 Cherry Tomatoes
- 1tbsp Hemp Seed Hearts (any seeds you like)
If making your own, prepare the hummus.
Chop the sweet potato with skin on, and the beetroot (peeled) into 2cm chunks. Add to saucepan of boiling water and boil for 20 minutes at 180C.
Wash the cucumber, tomatoes and spinach.
Chop the cucumber into small cubes and half the cherry tomatoes.
Layer the spinach flat on a plate/bowl. Layer the ingredients and top with hemp seeds.