Baked Sweet Potato with Turmeric Cashew Hummus

Turn a simple baked potato into a work of art! This is the easiest meal in the world to make and always immensely enjoyable, another of my go-to recipes when times are busy. Stick some washed sweet potatoes (or normal potatoes) in the oven, whip up a cashew hummus in your high-speed blender and prepare the salad. By the time the potatoes are cooked, you’re ready to eat a wonderful, nutritious meal. Too easy! 

Ingredients:

• 4 medium-to-large sweet potatoes, washed

Turmeric cashew hummus:

Makes: 450-500g

• 1 cup cashews
• 1⁄2 cup filtered water
• 3⁄4 cup lemon juice
• 1 small garlic clove
• 1⁄4 cup hulled tahini
• 5cm fresh turmeric root or 1 teaspoon ground dried turmeric
• 1 teaspoon quality salt
• 1⁄2 teaspoon cracked black pepper

Heirloom beetroot salad:

• 1 medium golden beetroot, grated
• 1 medium purple beetroot, grated
• 2 tablespoons lime juice
• 1⁄2 cup finely chopped flat-leaf parsley leaves
• 2 tablespoons cold-pressed olive oil
• 1⁄2 cup toasted sunflower seeds
• 1 cup baby salad leaves, to serve
• 12-16 cherry tomatoes, to serve

Yellow mustard dressing:

• 1 teaspoon Dijon mustard
• 1⁄4 cup cold-pressed olive oil
• 2 tablespoons unpasteurised apple cider vinegar*
• 1⁄2 teaspoon quality salt
• 1 tablespoon agave (or maple) syrup*

* You’ll find these ingredients at your local Santos Organics store or online.

Directions:

1. Preheat oven to 200°C fan forced.
2. Prick each sweet potato a couple of times.
3. Place them on a flat baking tray and bake for 45-50 minutes or until soft.
4. Meanwhile, whiz up the turmeric hummus and prepare the beetroot salad and the mustard dressing.

Turmeric cashew hummus:

• Place all the hummus ingredients in a high-speed blender or food processor and blend until smooth.
• Spoon hummus into a bowl and set aside until ready to serve.

Heirloom beetroot salad:

• Combine all the salad ingredients together (except the baby salad leaves and cherry tomatoes) in a medium bowl and toss until thoroughly mixed.
• Set aside until ready to serve.

Yellow mustard dressing:

• Place all the dressing ingredients into a jar with a lid and shake vigorously until well combined.
• Pour into a nice serving jug.

To assemble:

• Spoon a generous dollop of hummus onto the centre of 4 serving plates, then run the back of a spoon through the hummus to flatten it out.
• Top with a baked sweet potato; split potato down the middle.
• Place a generous clump of beetroot salad on each potato, top with baby lettuce leaves and cherry tomatoes, and serve with the dressing on the side.

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