Sumac-Spiced Hummus, Egg & Roasted Sweet Potato Platter
with Chopped Kale Salad
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
From the ooh to the aah, this plentiful veg platter is inspired by Middle Eastern mezze, where a bunch of little things add up to a lot of flavour. Spiking smooth, earthy hummus with a tingle of sumac is a genius move. Lay out warm wedges of oven-roasted sweet potatoes, then let your fingers do the walking to some hard-boiled eggs. Complete with an invigorating kale, tomato and beet salad nicely tied in with an apple-tahini vinaigrette.
We will send you:
- 450g Sweet potatoes
- 100g Matchstick beets
- 140g Cherry tomatoes
- 100g Chopped kale
- 120g Hummus
- 60ml Apple-tahini vinaigrette
- 2 Hard-boiled eggs
- 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)
Contains: Eggs, Mustard, Sesame, Soy
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
19 g
Saturated Fat
4 g
Sodium
1040 mg
Total Carb
72 g
Sugars
17 g
Protein
20 g
Fibre
15 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 22 to 24 min., until browned and tender.
Mise en place
Meanwhile, halve the tomatoes. Quarter the eggs lengthwise.
Make the salad
In a large bowl, combine the kale, tomatoes, beets, vinaigrette and a pinch of salt.
Make the spiced hummus & serve
In a small bowl, combine the hummus and remaining spices. Divide the spiced hummus between your plates and spread out in a circular motion. Top with the salad, sweet potatoes and eggs. Bon appétit!
