Sweet Potato Bowl

Serves 1

This is my go to bowl of deliciousness and I pretty much have a variation of this every day during the working week for lunch. Sweet potato is a bit of an addiction for me - I eat it most days. The roasted sweet potato is so lovely and caramelly and goes perfectly dipped in some hummus. It's such an easy dish to pull together and is a rainbow of colours!

Ingredients

Olive oil for cooking
1 sweet potato
2 cooked beetroot (plain not in vinegar)
1/4 cauliflower head
3 handfuls of kale
Full fat organic hummus

Method

Put the oven to heat on 170 degrees.
Peel the sweet potato and cut into wedge size pieces.
Chop the beetroot and cauliflower into chunky size pieces and add to a roasting pan with the sweet potato.
Drizzle in olive oil, season with salt and pepper and roast in the oven for 25 minutes, be careful the cauliflower doesn't get too crispy on the edges.
Put a couple of handfuls of kale in a roasting dish and massage with a splash of olive oil, 10 minutes before the end of the cooking time add the kale to the oven.
Once cooked, assemble in a bowl and serve with a dollop of hummus.