Roasted Broccoli Sweet Potato Chickpea Salad
Ingredients
Vegetables
-
1
large
sweet potato
-
1
medium head
broccoli
-
2
Tbsp
olive oil
-
1
pinch
salt
-
1
pinch
black pepper
-
1
tsp
dried dill
-
1
medium
red bell pepper
Chickpeas
-
1
15-ounce can
chickpeas
-
1
Tbsp
olive oil
-
1
Tbsp
tandoori masala spice
-
1
tsp
coconut sugar
-
1
pinch
sea salt
-
1
pinch
cayenne pepper
Garlic Dill Sauce
-
⅓
cup
hummus
-
3
large cloves
garlic
-
1
tsp
dried dill
-
2
Tbsp
lemon juice
-
to thin
as needed
water
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a bowl, mix the rinsed chickpeas with oil, tandoori spice, coconut sugar, and salt.
- Place the sweet potatoes and chickpeas on one baking sheet, and the broccoli on another.
- Drizzle the vegetables with olive oil, sprinkle with salt, pepper, and dill, then toss to combine.
- Arrange the vegetables in a single layer and bake for 20-25 minutes, rotating pans halfway through.
- While the vegetables are baking, prepare the dressing by whisking together hummus, garlic, dill, and lemon juice in a bowl.
- Add water to the dressing until it reaches a pourable consistency.
- Once cooked, divide the vegetables and chickpeas between plates, add bell pepper if desired, and drizzle with the dressing.
Nutrition Facts (estimated)
Servings
2
Calories
584
Total fat
22.1g
Total carbohydrates
82.9g
Total protein
23.8g
Sodium
417mg
Cholesterol
0mg
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