Avocado Hummus


  1. Pre heat oven to 180ºC.
  2. Place diced sweet potato on baking tray. Drizzle 1 tbsp of oil and sumac and mix. Bake for 25 to 30 minutes and allow to cool.
  3. In a pot of boiling salted water, cook pasta as per packet directions.
  4. To make the hummus, add chickpeas, tahini, garlic, lime and oil in a food processor and blend. Then add avocado, season with salt and pepper and continue to blend until smooth.
  5. Once the pasta is cooked, strain excess water, run under cold water to stop cooking process and toss with 1 tbsp of oil to prevent from sticking.
  6. Steam broccoli until tender and set aside to cool.
  7. To assemble the bowls, place pasta in a corner followed by, broccoli, cabbage, tomatoes, baby spinach, sweet potato, edamame beans and coriander.
  8. Top with avocado hummus and sprinkle of chilli flakes, poppy seeds and lime wedge
  9. Serve and enjoy with family and friends!