Air fryer recipe · Mains
Roasted Veg Buddha Bowl
Sweet potato, broccoli and chickpeas air-fried together and served over greens with hummus.
- 26 minTotal time
- 195°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 120kcal
- 3.9 gprotein
- 16.3 gcarbs
- 4.8 gfat
- 4.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- sweet potato200 g cubed
- broccoli150 g florets
- chickpeas150 g cooked
- bell pepper1 red, cubed
- olive oil1 tbsp
- cumin powder1 tsp
- spinach80 g baby spinach
- hummus3 tbsp
Method
Prep the vegetables
Cut the sweet potato into small cubes, break the broccoli into florets and cube the bell pepper. Small, even pieces cook through at one pace, so nothing stays raw while the rest browns.
Season
Toss the sweet potato, broccoli, bell pepper and the cooked, drained chickpeas with the olive oil and cumin powder. An even oil coat helps every piece brown and carries the spice throughout.
Load the basket
Spread the vegetables and chickpeas in a single layer in the basket. Room around each piece lets the hot air crisp the edges instead of steaming everything into a soft heap.
Air fry and assemble
Air fry at 195°C for 18 min, shaking twice, until the sweet potato is fork-tender and the edges are golden. Serve warm over the baby spinach with a spoon of hummus alongside.
