Lazy lunch - spicy cannelini dip with purple sweet potato and tamari rice cakes

Sometimes (often) I can't be bothered to cook. But I still want to be healthy so that I feel as good as I possibly can. This is what I make when I can't be's quick, easy and really tasty.

1 large purple sweet potato (or an orange sweet potato if you can't find purple)

1 can of cannelini beans

1 small garlic clove

1 lemon

1T extra virgin olive oil

1t shachimi togorashi (japanese spice mix) or ground chilli

Salt, to taste

Tamari rice cakes

Preheat your oven to 200c

Slice the potato into rounds about 1cm thick, place on a baking tray and into the oven

Bake for 10-15 minutes until you can easily put a fork into them

Drain and rinse the beans well. Juice the lemon. Blend the beans, juice, oil, garlic and chilli until very smooth. You can do this easily with a hand blender.

Pour the dip into a bowl, sprinkle a little more oil and chilli onto the top

Serve with the sweet potato, rice cakes and any crudite-type veg you might have.