Cook Well for Less

Roast Sweet Potato, Lentils & Hummus

Spiced roast sweet potato and ready-cooked lentils served over hummus with a crunchy lemon-dressed salad.

Prep
15 mins
Cook
30 mins
Total
45 mins
Difficulty
easy
Serves
2
Illustration: Hummus topped with roast sweet potato, green lentils and cucumber, tomato and red-onion salad
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients for 2 portions

  • 500g sweet potatocut into bite-sized pieces
  • 1 x 250 g packet ready-cooked green or Puy-style lentils
  • 100g hummus
  • ½ cucumberchopped
  • 2 tomatoeschopped
  • ½ small red onionthinly sliced
  • ½ lemon
Equipment
  • roasting tin
  • bowl
  • saucepan or microwave-safe bowl
  • chopping board
  • knife

Cook

Method

  1. Roast the sweet potato

    Heat the oven to 220°C / 200°C fan / Gas 7. Toss the sweet potato with the oil, cumin, salt and pepper and roast for about 25–30 minutes until tender and browned.

  2. Make the crunchy salad

    Mix the cucumber, tomatoes and red onion with most of the lemon juice and black pepper. The crunchy salad is part of the dish, not just a garnish.

  3. Warm the lentils

    Warm the ready-cooked lentils according to the packet instructions.

  4. Assemble

    Spread the hummus over two plates or bowls. Add the roast sweet potato and lentils, then spoon over the crunchy salad. Finish with the remaining lemon and black pepper.

Use what you've got

Easy swaps

  • CucumberCabbage, lettuce, grated carrot, pepper or radish can provide the crunchy element.

Community

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