1large sweet potato, cut into wedges and with the skin kept on
1tablespooncoconut oil(or sub olive, vegetable or rapeseed oil)
1tablespoondried cranberries
1tablespoonsunflower seeds
½teaspoonsweet paprika
½teaspoonground cinnamon
½teaspoonground cumin
1teaspoondried coriander(or sub handful of fresh coriander, roughly chopped)
Salt + pepper, to taste
For the salad:
Few large handfuls rocket (arugula)
2tablespoonsolive oil
1tablespoonbalsamic vinegar
Salt + pepper, to taste
To serve
2portions cooked rice(I recommend brown rice or wild rice, or you could use quinoa instead)
Few tablespoons hummus(store-bought or make your own!)
1avocadosliced
Instructions
Place the sweet potato wedges on a baking tray with the oil, dried cranberries, sunflower seeds, paprika, cinnamon, cumin, coriander, salt+pepper and roast in oven at 180 degrees Celsius (350 degrees Fahrenheit) for around 20 minutes, until soft enough to pierce with a fork and crisp on the outside
Alternatively, you can boil or steam the sweet potato wedges for about 15 minutes, or until soft enough to pierce with a fork, then heat up some oil in a pan and fry together with all the other ingredients until the sweet potatoes are slightly browned)
Meanwhile, cook the rice according to the instructions on the packet
Mix together the ingredients for the balsamic dressing in a bowl, add the rocket and mix well
To serve, lay the rice on the bottom of a bowl and top with the sweet potato wedges, hummus, rocket and avocado