Rainbow bowl with bean hummus

Peel and dice sweet potatoes, mix with salt, pepper, chili and 3 tablespoons of oil and bake at 200 ° C for 25 minutes.

Cook the lentils in boiling water according to the package instructions.

Wash the sugar snap peas and blanch in salted water for about 1 minute.

Wash, halve, core and finely dice the paprika.

Drain the tomatoes and dice them.

Mix the tomatoes and peppers with 2 tablespoons of tomato oil and vinegar.

Quarter the pomegranate and remove the seeds.

Halve and core the avocado, remove the pulp from the skin and cut into wedges, marinate with salt, pepper and 2 tablespoons of lemon juice.

Peel the garlic and onion, puree with the beans, herbs, about half of the pine nuts, 2 tbsp lemon juice and sour cream.

Mix 1 ½ tbsp lemon juice with 3 tbsp oil, salt, pepper and sugar.