For the Nourish Bowl:

For the Avocado Hummus:


  1. Preheat oven to 180°C.
  2. Place the sweet potato onto a baking tray and add 1 tbsp of olive oil and sumac. Mix together with your hands and place in the oven for 25 to 30 mins.
  3. While the sweet potato is roasting, make the avocado hummus by placing the chickpeas, tahini, garlic, lime zest + juice and olive oil in a food processor.
  4. Blend until smooth and season with salt and pepper.
  5. Add in avocado and blend until smooth. Cover and place in fridge.
  6. Into a pot of boiling salted water, add the pasta and cook as per packet directions. Once cooked, strain excess water and run under cold water to stop cooking process.
  7. Once cool, toss with 1 tbsp of olive oil.
  8. Steam broccoli until tender. Set aside and allow to cool.
  9. Arrange all ingredients into two bowls in this order: pasta first in a corner followed by, broccoli, cabbage, tomatoes, baby spinach, sweet potato, edamame beans and coriander.
  10. Top each bowl with avocado hummus and sprinkle of chilli flakes, poppy seeds and a lime wedge.