Caramelised Baked Sweet Potato with Mushrooms & Classic Hummus
Caramelised Baked Sweet Potato with Mushrooms & Classic Hummus
Preparation Time: 25 minutes
Cooking Time: 55 minutes
Total Time: 80 minutes
Yield: 2
Category: Main Course
Author: Chef Marlene Watson Tara
Date Published: June 25, 2026
Ingredients
2 large sweet potatoes
1 cup quinoa
1⅓ cups filtered water
1 clove garlic, crushed
1 onion, finely sliced
1 tsp Italian herb mix
3 cups white button mushrooms, very thinly sliced
1 tbsp tamari
Toasted flaked almonds, for garnish
Thinly sliced spring onions, for garnish
2 garlic cloves, minced, for hummus
3 cups cooked chickpeas
Grated zest of 1 lemon
1 tbsp lemon juice
⅓ cup sesame tahini
1 tsp ume paste
1 tbsp sweet white miso
1 tsp cumin, optional
4 fresh basil leaves
¼ cup aquafaba
¼ cup water, plus more if needed
Description
Caramelised baked sweet potatoes filled with fluffy quinoa, sautéed mushrooms, onions, herbs, and creamy classic hummus. Finished with toasted flaked almonds and spring onions, this nutrient-dense meal is filling, sweet, savoury, and satisfying.
How-to? Steps
Step 1: Bake the sweet potatoes
Preheat the oven to 220°C/440°F. Scrub the sweet potatoes and pierce with a sharp knife or fork. Place on a parchment-lined baking tray and bake for 45 minutes, or until soft and caramelised.
Step 2: Cook the quinoa
Rinse the quinoa and place it in a heavy-based pot with the filtered water. Cover and bring to a slow simmer. Reduce the heat to low and cook for 15 minutes until fluffy and the water is absorbed. Leave covered for another 10–15 minutes, then fluff with a fork.
Step 3: Cook the mushrooms
Heat a splash of water over low heat and add the garlic, onion, and herbs. Sauté for 5 minutes, or until the onion is soft and slightly browned. Stir in the mushrooms, tamari, and a little water. Cover and cook for 5–7 minutes.
Step 4: Make the hummus
Combine the hummus ingredients in a food processor and puree until smooth, adding more water if needed.
Step 5: Assemble
Slice open the baked sweet potatoes and fill with quinoa and the mushroom mixture. Top with hummus.
Step 6: Serve
Garnish with spring onions and toasted flaked almonds.