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!

Makes: 4 serves
Preparation time: 20 minutes Cooking time: 45-50 minutes

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.

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

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

Yellow mustard dressing:
1. Place all the dressing ingredients into a jar with a lid and shake vigorously until well combined.
2. Pour into a nice serving jug.

To assemble:
1. 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.
2. Top with a baked sweet potato; split potato down the middle.
3. 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.

Shared with love by….

Anthea Amore, Organic Passion Catering

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