I have been so excited to be writing for Austin Woman the past few months! It is seriously so much fun coming up with recipes and getting to take gorgeous photos! There is always some sort of challenge for me like cooking with all CSA or farmers market vegetables or keeping things super simple with a blender soup. For the month of June, I had to get three recipes, with two servings each, all for under $20! I have to admit, I used to be on a tight budget in grad school so I knew a thing or two about stretching a dollar. I am happy to report that these recipes are all super tasty, easy to make and best of all they are great for one person to make and take leftovers for lunch the next day or great for two roommates or a couple! Be sure to tag me if you make these recipes!
Y’all. This Roasted Sweet Potato Bowl is like the easiest thing ever and nice and filling! It was part of my budget friendly recipes for Austin Woman in June. Plus, it is the perfect thing to make at the end of week when you need to use up all your veggies before they go bad! Seriously, this is how my brain works. No waste, gotta eat it all up!
I’ve been wanting to make homemade hummus for a while now but wasn’t sure which direction to go in. My friend Lauren Pou made some one night that had sweet potato in it. It was delicious and the sweet potato adds flavor and keeps it moist without tons of olive oil. I mean the girl has super toned legs and glowing skin… I’ll have what she’s having. Thanks Pou for the idea!
Preheat oven to 350 degrees.
Now let’s move everything into the food processor. A blender works too. You might have to do this in batches. Add sweet potato chunks, chickpeas, garlic and salt to each batch. Add 1-2 tablespoons as needed to blend.
This is kind of a process and depending on your mixing device might take some patience.
Once your satisfied with the taste it’s time to serve!