Sweet potato and hummus salad bowl

Ingredients

serves 2

• 1 large sweet potato, chopped
• ½ tbsp olive oil
• ½ tsp smoked paprika
• 100g edamame or chickpeas, cooked
• ½ small cucumber, chopped
• Handful cherry tomatoes, chopped
• Small handful fresh coriander, chopped
• Juice of ½ lime
• ½ tbsp extra virgin olive oil
• 2 tbsp hummus

Directions

1. Prepare the sweet potato in advance - preheat the oven to 180°C and prepare a large baking tray. Place the sweet potato on the tray and brush with the oil and smoked paprika. Roast for 20 minutes, leave to cool, then place in the fridge.
2. To make the dressing, whisk together the lime juice, extra virgin olive oil and coriander.
3. Assemble the bowls, pour over the dressing, and top with a spoonful of hummus.