baked sweet potatoe with winter slaw

Winter is vata season and according to Ayurveda the space and air elements combine to create winter energy.I love how nature always provides an antidote to help pacify possible seasonal imbalances. At this time of year, when the earth element is lacking, root vegetables, which grow into the ground, help to bring us down to earth.

This quick, seasonal meal harnesses the benefits of winter’s offerings and combines the sweet root vegetables with a good range of essential fats including omega-3, which we require and metabolise well during the colder months.

Baked Sweet Potato With Winter Slaw And Hummous

Serves 4

  • 4 medium sweet potatoes
  • diced avocado
  • 400g cooked chick peas
  • 2 tbsp tahini paste
  • juice of 1/2 lemon
  • himalayan salt
  • pepper
  • 1 clove garlic
  • 2 tbsp flaxseed oil
  • 1/4 green cabbage
  • 2 baby beetroots
  • 1 large carrot
  • 1/2 bunch chopped coriander
  • apple cider vinegar
  • olive oil

Slice sweet potatoes lengthways and place in a heavy baking tray and roast for 40-60mins, or until very soft.

Meanwhile, place chick peas, tahini paste, lemon juice, garlic, 2 tablespoons flaxseed oil into food processor. Add salt and pepper to taste and blend until paste is smooth.

To make slaw salad shred cabbage, beetroot and carrot. Chop coriander and toss through salad with olive oil and apple cider vinegar.

Once the sweet potato is cooked pile with salad, diced avocado and a big dollop of hummous. Serve immediately.