Sweet potato nourish bowl

Preheat the oven to 160°c fan/180°c/370°f.

Half the butternut squash and remove the seeds. Chop both the butternut squash and sweet potato into equal bite-sized cubes and divide between two baking trays. Drizzle the oil between the trays and season liberally with salt & pepper. Give everything a mix, then roast in the oven for 45-55 minutes, or until the chunks of sweet potato and squash are golden and beginning to caramelize around the edges.

Meanwhile, make the red cabbage slaw. Slice the red cabbage as thinly as you can using a sharp knife. Alternatively, you can shred it using the grater attachment on a food processor. Place it into a large bowl, combine with the remaining ingredients and season generously with salt & black pepper. Refrigerate until serving.

Place the quinoa and stock cube into a medium saucepan, cover with 500ml of water and season with a pinch of salt. Give everything a stir, then bring the pan to a boil. Reduce the heat to a simmer and cover with a lid. Cook the quinoa for 10-15 minutes, until all the water has been absorbed and it is soft and fluffy. Remove from the heat and keep covered.

Just before serving, peel the cucumber into ribbons using a speed peeler and slice the avocados in half to remove the flesh. Arrange the salad leaves, quinoa, roasted sweet potato & butternut squash, cucumber ribbons and red cabbage slaw between bowls, then top each one with half an avocado and a dollop of hummus. Sprinkle with sesame seeds and a crack of black pepper. Serve hot or cold.

Recipe credit: Georgie Eats