Roasted Japanese Yams with Sautéed Vegetables and Hummus Bowl | Vegg in the City
Roasted Japanese Yams with Sautéed Vegetables and Hummus Bowl
15 mins prepServes 1
A delightful and nourishing bowl featuring roasted Japanese yams, a colorful medley of sautéed vegetables, creamy avocado, chickpeas, and a dollop of hummus, finished with sesame seeds and paprika.
1. Boil the Japanese yams whole for about 15 minutes until slightly tender. 2. Once cooled enough to handle, slice the yams into rounds or wedges. 3. Arrange the sliced yams on a baking sheet, drizzle with avocado oil, and season with pink salt and black pepper. Roast in an oven preheated to 400°F (200°C) for 20-30 minutes, or until tender and lightly caramelized. 4. While the yams are roasting, sauté the kale, zucchini, mushrooms, onions, and red bell peppers in a pan with some balsamic vinegar and olive oil until the vegetables are tender-crisp. 5. In a serving bowl, combine the roasted yams and sautéed vegetables. 6. Add chickpeas, sliced avocado, and a dollop of hummus to the bowl. 7. Top the entire dish off with sesame seeds and a sprinkle of paprika before serving.
