Sweet Potato and Wild Rice Buddha Bowl with Almond Hummus

  • 4 persons
  • 35 min
Soya With Almond <br>Free From Sugars


  • 300 gr wild rice
  • 800 gr sweet potato
  • 2 red onions
  • 4 tbsp white balsamic vinegar
  • 2 cans chickpeas (800 gr)
  • Olive Oil
  • 4 tbsp Provamel Soya-Almond alternative to yogurt No Sugars
  • A couple of fresh basil leaves
  • Fresh coriander

35 min

  1. Preheat the oven to 200°C
  2. Put the rice in a pan with 900ml salted water and bring to the boil. Steam for 25 minutes, lid on, till cooked.
  3. Peel and slice the sweet potato in rings and place on roasting tray. Drizzle with olive oil, season with salt and pepper, then roast in the oven for 25-30 minutes until golden brown and cooked through.
  4. Meanwhile, thinly slice the red onion, put in a bowl with the balsamic vinegar and a little salt, leave to marinate.
  5. Drain the chickpeas, mix with a little olive oil, half the chickpeas in a blender with the Provamel Soya-Almond alternative to yogurt NO Sugars and add fresh coriander to taste ( leave some for the garnish). Season with salt and pepper to taste.
  6. Take the other half of the chickpeas and spread them on an oven tray, and season with salt and pepper and roast for then minutes until crispy. (You can pop them into the same oven as the sweet potato, and save energy!)
  7. Build your Buddha bowl with a layer of wild rice, topped with the roasted sweet potato, marinated red onion, hummus and toasted chickpeas. Finish with an aromatic sprinkle of freshly chopped basil and coriander leaves. Then relax, enjoy… and meditate on your good work!

trust your food

Know what you eat and eat what you know. We believe in a world where food comes from the land. Nothing artificial. Only what nature intended. Nothing more, nothing less. For you, for the planet, for everybody.  Provamel is committed to make you trust food again. We want to be open and honest in everything we do and say to help you do so. If it is not good for you, it's not right to us. We're not perfect, but ever since we started out in 1983 we’ve been dedicated to doing better. Bit by bit, year on year.