You know those evening when you just want dinner to cook itself… I’m asked all the time about ‘what can I eat when I get back from work late’? Often the choice people make in these situations is not the best…  Take out or ready meals or a sandwich is often the choice for many. If this is you and you want a quick dinner without compromising on the healthiness of your meal,  you need this kind of dinner in your life. The Baked Sweet Potato is going to become your best friend!

All you need to do is chuck some sweet potatoes in the oven as soon as you walk in the door (they take between 30-45min to cook depending on size). This gives you time to make yourself a herbal tea, put on some tunes and relax into your evening. The rest of the ingredients come together in no time at all.

On the health front you’ve got sweet potatoes which are high in fibre, potassium, choline and anti-oxidants in the form of beta-carotenes. Their health benefits include maintaining healthy blood pressure, protection against prostate cancer, blood sugar balance, healthy digestive tract, reduction in chronic inflammation, maintaining eye health and  supporting a healthy immune system.

The cannellini bean hummus is a good source of plant protein and fibre. Avocado provides us with healthy fats for cellular health, while herbs such as coriander help the body eliminate heavy metals. Overall, this kind of dinner ticks so many health boxes. You can swap things around so you could have chickpea hummus, add more greens such as rocket and watercress, or make a bean salad with black beans, red onion and tomatoes and serve with a guacamole. The options are endless, but more importantly it’s all quick to assemble and you’ve got an awesome healthy evening meal!

Baked Sweet Potatoes with Avocado Salsa and Cannellini Bean Hummus

Serves 2-3

1 large sweet potato per person (or 2 small ones)
1 ripe avocado
2 tomatoes
1 red onion
handful fresh parsley
handful fresh coriander
dash of EVOO
squeeze lemon juice

For the Hummus
1 tin / carton of cannellini beans
1 clove garlic
juice 1/2 lemon
1/4 tsp cumin powder
salt & pepper to taste
1 tbsp EVOO

Place the sweet potatoes on a baking tray and place in the oven on a medium heat for 30-45 minutes until soft when pierced with a fork.

In the mean time, make the bean hummus by adding all the ingredients to a food processor and mixing until well combined. Add a tbsp of cold water if the consistency is too thick.

To make the Avocado salsa, chop the avocado into pieces, chop the tomatoes and red onion and mix together in a bowl. Roughly chop the herbs and mix through. Add a squeeze of lemon juice and a dash of extra virgin olive oil. Season with some salt and pepper to taste.

To serve, slice the sweet potatoes down to middle, add some of the bean hummus and top with the avocado salsa.