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Roasted broccoli, sweet potato chickpea salad
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Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
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Step 1/ 6
Preheat oven to 190 C (375 F) and line 2 baking trays with parchment paper
Step 2/ 6
- ½ canned chickpea
- ½ tbsp extra-virgin olive oil
- ½ dash salt
- ½ tbsp smoked paprika powder
- ½ tbsp ground turmeric
- ½ tbsp cayenne pepper
Add rinsed chickpeas to a bowl and season with oil and spices
Step 3/ 6
- ½ sweet potato
- ½ broccoli
- 1 tbsp extra-virgin olive oil
- ½ red bell pepper
Add sweet potato and chickpeas to one sheet and broccoli and pepper to another. Drizzle with oil and sprinkle with salt and pepper
Step 4/ 6
Bake for 20-25 mins rotating the pans once near halfway. Set aside
Step 5/ 6
- 42½ ml hummus
- 1½ cloves garlic
- ½ tsp dill
- 1 tbsp lemon juice
- water
While vegetables are roasting, prepare dressing by adding hummus, garlic, dill and lemon juice to a bowl and whisk to combine. Add enough water to thin until pourable. Set aside
Step 6/ 6
To serve, you can divide to different plates or serve in a large bowl and pour dressing ontop
Enjoy your meal!
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