Sweet potato with rocket salad and pumpkin hummus
This is a perfect recipe for a busy day!
I like to do this recipe when I’m busy with other things but want to eat healthily or when I need to walk the dog, I’ll pop the potato in the oven and take him out for a quick stroll.
The sweet potatoes will take around 45 minutes but it doesn’t matter if they are in there just a bit longer.
Sweet potatoes are higher in sugar as their fibre content doesn’t outweigh their sugar content, but still, they are very good for your digestion. If you suffer from slight discomfort in your digestive tract combined with constipation, eating sweet potatoes can be very beneficial.
Serves 1 person
Preparation time: 10 minutes
Oven temperature: 200°c
Cooking time: 45 minutes (depending on the potato size)
1 medium sized sweet potato
A handful of rocket leaves
½ an avocado
For the salad dressing:
1 tbsp fresh lemon juice
1 tbsp cold pressed extra virgin olive oil
For the hummus:
½ Uchiki Kuri
2 tbsp almond butter
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cardamom
1 tsp ground cinnamon
½ tsp ground cloves (alternatively use 1 tbsp garam masala)
1 tbsp fresh coriander
½ tin coconut milk
Juice of ½ lime
Water if too thick
Preheat the oven at 200°c. Wash the sweet potato and place in the oven for 45 minutes.
Wash the pumpkin, cut it in half, take out the centre and also place in the oven.
For the hummus:
Cut the pumpkin into smaller pieces and pop it into a food processor with the spices, milk and almond butter. Mix well, then add the fresh coriander. If you find it too thick add some water.
When the sweet potato is done, place it on a plate and cut it in half.
Cut the avocado into cubes and place it on top of the sweet potato with the rocket salad.
For the dressing:
Mix the olive oil, lemon juice and salt and pepper together and drizzle over the salad, avocado and sweet potato.
Add the hummus and bon appetite!
A five-star meal in no time!