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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 200°C.
Scrub the sweet potatoes leaving the skin on, cut into wedges, place on a baking sheet and season with garlic powder, paprika, salt, and pepper. Bake for 40 minutes, flipping halfway until crispy and golden.
Blend the chickpeas, cooked beetroot, lemon juice, olive oil, and salt. Add water if needed to achieve a smooth consistency.
Heat olive oil in a pan and fry the spinach for 3 minutes until wilted.
Assemble the bowl by placing the beetroot hummus, then the sweet potatoes and spinach, and sprinkle with sesame seeds.
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For a creamier hummus, add a bit more olive oil or water while blending.
You can substitute cumin with paprika for a different flavor profile.
Can I use canned beetroot for the hummus?
Yes, canned beetroot can be used, just ensure it's drained well before blending.
How do I store leftover hummus?
Store leftover hummus in an airtight container in the refrigerator for up to 3 days.
Can I make the sweet potato wedges ahead of time?
Yes, you can bake the sweet potato wedges ahead and reheat them in the oven before serving.
Is there a substitute for spinach?
Kale or Swiss chard can be used as a substitute for spinach.
How can I make the dish spicier?
Add a pinch of cayenne pepper to the sweet potato seasoning for extra heat.
