Roasted broccoli, sweet potato chickpea salad

Roasted broccoli, sweet potato chickpea salad

Based on 0 ratings
A

Aurelia Lamont

Community member

Difficulty

Easy 👌
5
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings2
½
sweet potato
½
broccoli
1 tbsp
extra-virgin olive oil
½ tsp
dill
½
red bell pepper
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
42½ ml
hummus
cloves
garlic
½ tsp
dill
1 tbsp
lemon juice
water
  • 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
    • 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

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