Serves 2
45 min
Roasted Sweet Potatoes with Hummus & Spinach
Recipe GLPRbc0b7497c400aa
Golden-roasted sweet potato cubes tossed with olive oil and warm spices, served alongside a bed of fresh spinach and creamy hummus, then topped with crumbled white cheese. A simple yet satisfying appetizer or light meal with Middle Eastern flavors that's naturally gluten-free.
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Ingredients
1 medium sweet potato, peeled and diced into ½-inch cubes
1 tablespoon olive oil
1 teaspoon sea salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (or to taste)
2 cups fresh spinach, roughly chopped
½ cup hummus
¼ cup crumbled feta cheese or feta-style white cheese
Directions
Preheat your oven to 425°F (220°C). In a medium bowl, toss the diced sweet potato cubes with olive oil, sea salt, ground cumin, and cayenne pepper until evenly coated.
Spread the seasoned sweet potato pieces in a single layer on a baking sheet or roasting pan. Roast in the preheated oven for 20–30 minutes, stirring halfway through, until the edges are golden and caramelized and a piece is tender when pierced with a fork.
While the potatoes roast, divide the fresh chopped spinach between two serving plates. Place a generous spoonful (about ¼ cup) of hummus on each plate, positioning it near the spinach.
Once the roasted sweet potatoes are golden and tender, remove them from the oven. Divide the hot potatoes evenly between the two plates, arranging them over or alongside the spinach and hummus.
Top each portion with the crumbled feta cheese and serve immediately while the potatoes are still warm.
