Roast Sweet Potato with Sprouted Seeds and Houmous


This has got to be the most trouble free, simple, delicious recipe of all; I love sweet roast potatoes, I love sprouted seeds, I love love love houmous, I love easy recipes, cant go wrong really – stick the potato in the oven, time for a quick yoga practice and chuck it all together when done!  I actually made this recipe for the first time purely by what I had left over in the fridge and it has quickly become one of my favourites.

Shopping List
Sweet Potato
Sprouted Beans/Seeds (I used a real mixture of alfalfa & broccoli seed, aduki & mung bean and chick pea sprouts! or you could sprout your own?)
Houmous (or make your own, recipe coming soon)
Olive Oil
Sea Salt
Black Pepper

After scrubbing your sweet potato under water, rub the oil, salt, pepper and rosemary into the skin and pop into a hot oven (180℃) for 30-50 mins depending on the size of your spud.  The skin will be crisp and you should be able to stick a fork easily into the centre when done.
Chuck on a large handful of sprouts and a huge dollop of houmous and you are ready to tuck in.
Super simple, super easy, super delicious!!!

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