2 sweet potatoes
75 g (2 ½ oz) Swiss chard leaves
1 tablespoon olive oil
1 tablespoon grated fresh ginger
90 g (3. oz) broccoli, chopped
Juice of ½ lime
175 g (6 oz) hummus
Preheat the oven to 200ÅãC (400ÅãF). Skewer the potatoes with a fork several times and place in a suitable baking dish. Bake for an hour or until fork-tender. Remove from the oven and allow to cool for 5 minutes before slicing carefully down the middle, keeping the potatoes intact. Score and mash the insides of the potatoes gently with a fork, keeping their shape.
Stack the chard leaves and roll them into a tight cigar. Slice thinly, so that you end up with long, thin ribbons of greens. Set aside.
In a medium saucepan, heat the oil and add the grated ginger, cooking for 1 to 2 minutes until fragrant. Add the broccoli and saute for 2 minutes until bright green. Cover with a lid and steam in the pan for 3 to 5 minutes or until fork-tender. Remove lid, add the chopped chard and lime juice and cook uncovered for 2 to 3 minutes, until the leaves are wilted.
Pile the potatoes high with the chard, broccoli and hummus. Serve with hot sauce on the side for those who like it spicy.