Preheat the air fryer to 190°C. Drizzle the sweet potato halves with olive oil and season with salt and pepper. Place cut-side up in the basket and cook for 18–22 minutes, or until tender and lightly golden.
Oven:
Preheat the oven to 200°C (fan-forced). Place the sweet potato halves on a lined baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30–35 minutes, or until tender and lightly caramelised.
While the sweet potato is cooking, add the lentils, cucumber, cherry tomatoes, capsicum, red onion, corn and mint to a large bowl. Drizzle with extra virgin olive oil, season with salt and pepper, and add a squeeze of lemon. Toss gently to combine.
In a small bowl, mix the hummus, Greek yoghurt (if using), lemon juice and a drizzle of extra virgin olive oil. Season with salt and pepper and stir until smooth.
In a small bowl, combine the hummus, Greek yoghurt (if using), lemon juice and a drizzle of extra virgin olive oil. Season with salt and pepper and mix until smooth.
Lightly press or smush the roasted sweet potato with the back of a spoon and spoon the salad over the top.
Place one roasted sweet potato half in each bowl. Lightly press or smush the sweet potato. Spoon the lentil and vegetable salad over the top. Drizzle with the hummus-yoghurt dressing and finish with a sprinkle of sumac.
