Recently I've been craving real comfort food - the kind that makes you feel like you're wrapped up in a warm bed, reading a book, and listening to the rain patter against the window. If it was evening time, I would do just that, but during the day when there is a to-do list that needs ticking off, and a pile of washing in front of the machine, I opt for my Jacket Sweet Potato with Hummus instead.
Sweet potato is a nostalgic vegetable for me. I remember mum baking - what us New Zealander's call them, whole kumaras - on a winter's evening. Because our oven was at eye height, it meant that when it was really cold outside I could lean my small body against the hot glass door to warm up, and watch the kumaras bubble and soften before my eyes. She was always so excited about baked kumara - I never knew if it was because of its dense cake-like texture, the sweetness on her tongue, or something else entirely.
Regardless, this is a food I relish with absolute delight. I makes a great lunch for winter or summer (I've had it in both seasons). Once the baked morsel of joy is sliced open, I top it with avocado salsa, sprouts, hummus, and loads of seeds. This ticks the box for protein, quality fats, and nutrient-dense real carbohydrates. An 'all-rounder' some might say. Also, you may want to start with a green salad to get your greens in!
Sweet Potato Jacket with Hummus
1 sweet potato
1/2 tomato, diced
1/4 avocado, diced
4 springs coriander, chopped
1 tsp olive oil
large helping of homemade hummus (olive oil based)
small handful sprouts
- Preheat oven to 180 degrees.
- Clean sweet potato, pat dry, and prick a few times using a fork.
- Place in oven and bake for 30 minutes, or until skin has slightly pulled away from the flesh of the potato.
- To make the avocado salsa, combine the following ingredients: tomato, avocado, coriander, olive oil, lemon. Taste and season.
- Slice sweet potato length ways.
- Top the sweet potato with the avocado salsa, hummus, sprouts, and finally the seeds.
Feed, nourish, value yourself.