Summer veg and sweet potato chip bowl

INGREDIENTS - SERVES 4

600g sweet potato, peeled, cut into batons

1 teaspoons paprika

1 1/2 teaspoon ground cumin

250g green beans, trimmed

2 bunches asparagus, trimmed

1 tablespoon fresh lemon juice

1 tablespoon white balsamic vinegar

1 tablespoon extra virgin olive oil

100g baby spinach

4 eggs, poached

METHOD

Step 1: Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place sweet potato on prepared tray. Sprinkle with paprika and 1 tsp cumin. Lightly spray with oil. Bake for 25 minutes or until tender.

Step 2: Meanwhile, boil or steam beans and asparagus until just tender. Combine juice, balsamic, oil and remaining cumin in a small bowl. Season.

Step 3: Divide spinach, sweet potato, beans and asparagus among serving.

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