Recipe Excerpt: Seeded Mustard & Sweet Potato Nourish Bowl

Recipe excerpted with permission from Whole by Harriet Birrell, published by Hardie Grant February 2019.

I think I could eat this meal every day. It feels like it satisfies on all levels: taste, spice, nutrients and ease. If you roast your sweet potatoes the night before it also makes a great lunch to take on the go the next day and is just as yummy cold. I like to top mine with Miso hummus but you could also add fermented veggies, pickles, olives and dukkah.

Seeded Mustard & Sweet Potato Nourish Bowl

Serves 2

Prep time: 10 minutes

Cook time: 40 minutes

Difficulty: Easy

Ingredients: Sweet Potato

  • 800 g (1 lb, 12 oz) sweet potato
  • 1 Tbsp coconut aminos
  • 2 Tbsp seeded mustard
  • 1 garlic clove, minced
  • ¼ tsp salt

Ingredients: Bowl

  • 1 large avocado
  • Juice of ½ lime
  • 2 Tbsp Miso hummus (see below)
  • 40 g (1 ½ oz/2 cups loosely packed) rocket (arugula)
  • ½ tsp freshly ground black pepper
  • 1 lime, halved


  • Preheat the oven to 180°C (350°F) fan‑forced.
  • Wash and dice the sweet potatoes.
  • Combine the coconut aminos, seeded mustard, garlic and salt in a large bowl. Whisk to combine. Add the sweet potatoes and mix well.
  • Transfer to a baking paper–lined tray and place in the oven to roast for 40 minutes.
  • Meanwhile, mash the avocado and mix in the lime juice.
  • Assemble the hummus and rocket in a bowl. Add the roasted sweet potato and sprinkle with the pepper. Serve with the lime halves.

Miso Hummus

I cannot imagine a world without hummus. It is so versatile and always satisfying. You may already have most of the ingredients on hand. I like to add it to salads, wraps and enjoy it as a yummy dip. The miso in this version provides the salty flavor with extra probiotics. I try to buy fresh organic miso from the fridge section of my local health food store.

Makes about 2 cups

Prep time: 10 minutes

Difficulty: Very easy

Ingredients: Hummus

  • 3 garlic cloves, minced
  • Zest and juice of 2 lemons
  • 500 g (1 lb 2 oz) canned chickpeas, drained and rinsed
  • 4 Tbsp hulled tahini
  • 2 Tbsp miso
  • ½ tsp chilli powder
  • 125 ml (4 fl oz/½ cup) water

To Serve

  • 1 pinch smoked paprika
  • 1 tsp sesame seeds
  • 1 parsley sprig


  • Place the minced garlic in a small bowl and cover with lemon juice while you prepare the rest of the dish.
  • Combine the remaining hummus ingredients in a high-speed blender. Pulse to combine and blend until super smooth and creamy, adding more water if needed. Serve with the smoked paprika, sesame seeds and parsley or store in an airtight container in the fridge for up to 1 week.