Broccoli Rabe and Hummus Topped Sweet Potatoes
These broccoli rabe and hummus topped sweet potatoes are the perfect addition to your holiday feast. Made with baked sweet potatoes that are topped with roasted broccoli rabe and drizzled with a quick and easy smoky flavored hummus dressing. If you’re looking for an easy vegan dinner option this is it!
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Ingredients
- 4 sweet potatoes washed and cut in half lengthwise
- 2 bunches broccoli rabe washed and leaves picked away
- Olive oil
- Kosher salt to taste
- Black pepper to taste
- 1/4 cup plain hummus
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon smoked paprika
- Sesame seeds for topping
- Crushed red pepper flakes for topping
Instructions
- Preheat oven to 425 degrees and prepare 2 rimmed baking sheets with parchment paper.
- Place the sweet potatoes cut side down onto the prepared baking sheet.
- Drizzle a small amount of olive oil over the potatoes and rub the olive oil over the potatoes. Season the potatoes with a small amount of kosher salt and black pepper.
- Add to the oven and bake for 30 minutes or until the potatoes are soft. The timing may change based on the size of your potatoes.
- Put the broccoli rabe onto the other prepared baking sheet, drizzle with a small amount of olive oil and toss with kosher salt and black pepper.
- Add to the oven and bake for 15 minutes or until roasted. I cook the potatoes and the broccoli rabe at the same time.
- While your vegetables are baking add hummus, lemon juice and smoked paprika to a small bowl. Stir to combine.
- Add water, 1 tablespoon at a time until the hummus mixture is just loose enough to drizzle, set aside.
- To assemble, lightly smash down the cut side of the sweet potato, top with roasted broccoli rabe and drizzle with the desired amount of hummus.
Nutrition
Serving: 1g | Calories: 206kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 252mg | Fiber: 7g | Sugar: 8g
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