- 1 small sweet potato, halved and sliced
- 2 tbs olive oil
- 125g (2/3 cup) quinoa
- 75g (1/3 cup) red lentils
- 200g marinated tofu, cubed
- 75g (1/2 cup) edamame beans, defrosted if frozen
- 4 tbs hummus
- 1 bunch spinach, washed
- 2 tsp black sesame seeds
- 1/2 lemon, cut into wedges
Preheat the oven to 200°C (180 fan)
Brush the sweet potato slices with 1 tbsp of the oil and season with salt and pepper. Roast for 25 minutes, turning halfway through.
Meanwhile, put the quinoa in a saucepan with 360 ml of cold water and the lentils in a separate saucepan with 450 ml of cold water. Bring both pans to the boil, then reduce the heat and simmer for 20 minutes. Drain the lentils, then mash with a fork and season with salt and pepper.
Towards the end of the cooking time, heat the remaining 1 tbsp of oil in a frying pan and fry the tofu for 3 minutes on each side.
Simmer the edamame beans for 3 minutes, then drain well.
Divide the sweet potato, quinoa, lentil mash, tofu and edamame beans between two bowls and top with hummus and spinach. Sprinkle with sesame seeds and serve immediately with lemon.