Penne Nourish Bowl

Cook Time 40 minutes

Servings 2


250g penne

2 cups sweet potato

2 tbsp olive oil

2 tbsp sumac

2 cups broccoli  

1 cup purple cabbage, sliced thinly

1 cup cherry tomatoes, cut in halves

1 cup baby spinach

1 cup edamame beans, shelled

½ cup coriander leaves

1 tbsp chilli flakes

1 tbsp poppy seeds

1 lime, cut into quarters

Avocado Hummus

½ tin of chickpeas, drained and washed

1 tbsp tahini

1 garlic clove

1 lime, zested and juiced

2 tbsp olive oil

1 ripe avocado, cored and peeled


Preheat the oven to 220ºC.

Cut the sweet potato into even size chunks and place on a baking tray. Drizzle 1 tbsp of oil and sumac and mix. Bake for 20 to 25 minutes and allow to cool.

In a pot of boiling salted water, add the pasta and cook as per packet directions. Once cooked, strain excess water, run under cold water to stop the cooking process, and toss with 1 tbsp of oil to prevent from sticking. Chop broccoli into small pieces, cook until tender, and set aside to cool.

For the avocado hummus, add chickpeas, tahini, garlic, lime, and oil in a food processor and blend.

Add avocado, season with salt and pepper, and continue to blend until smooth.

To assemble the bowls, place pasta in a corner followed by broccoli, cabbage, tomatoes, baby spinach, sweet potato, edamame beans, and coriander. Top with avocado hummus and a sprinkle of chilli flakes, poppy seeds, and lime wedge.

Serve and enjoy with family and friends!


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