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Pre heat oven to 180ºC.
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Place diced sweet potato on baking tray. Drizzle 1 tbsp of oil and sumac and mix. Bake for 25 to 30 minutes and allow to cool.
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In a pot of boiling salted water, cook pasta as per packet directions.
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To make the hummus, add chickpeas, tahini, garlic, lime and oil in a food processor and blend. Then add avocado, season with salt and pepper and continue to blend until smooth.
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Once the pasta is cooked, strain excess water, run under cold water to stop cooking process and toss with 1 tbsp of oil to prevent from sticking.
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Steam broccoli until tender and set aside to cool.
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To assemble the bowls, place pasta in a corner followed by, broccoli, cabbage, tomatoes, baby spinach, sweet potato, edamame beans and coriander.
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Top with avocado hummus and sprinkle of chilli flakes, poppy seeds and lime wedge
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Serve and enjoy with family and friends!
