Roast Broccoli Chickpea Sweet Potato Traybake

Serves
2

Prep Time
5

Cook Time
45

Ingredients

• 500g sweet potatoes (2 large potatoes), sliced and in ½ moons
• 1 tin chickpeas, drained (240g drained weight)
• 200g broccoli, in florets
• 2 tbsp olive oil
• Salt and pepper
• 1 x The Turmeric Co. Raw Turmeric Original Shot
• 1 tsp olive oil
• 1 tsp apple cider vinegar
• 1 tsp maple syrup
• ½ tsp Dijon mustard
• 100g dark greens e.g. cavolo nero, kale, spinach

Directions

Preheat the oven to 180Fan/200*C and line a large baking tray with parchment paper. Pat the chickpeas dry and add them to the tray with the sweet potatoes. Toss with 1 ½ tbsp olive oil, salt and pepper and roast for 25 minutes, flipping over halfway through. Add the broccoli florets, ½ tbsp olive oil and toss. Roast for another 15-20 minutes until tender and crisp.

Meanwhile, make the dressing by adding all the ingredients to a small jar, securing with a lid and shaking to emulsify. Season with salt and pepper.

Add the tougher dark greens (cavolo nero and kale) to a large bowl with 1 pinch of salt and 2 tbsp of the dressing. Massage well with your hands to break down the leaves, now add the softer leaves (spinach) and toss to coat in the dressing.

Serve the traybake alongside the salad, drizzled with the extra dressing, adding on some pomegranate and chopped nuts/seeds.