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Healthy baked sweet potato, red onion and chickpeas recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious veggie tray bake packed with zucchini, bell peppers, sweet potatoes, and protein-rich chickpeas.
Ingredients:
  • 4 (about 750g) small sweet potatoes, cut into wedges
  • 2 large red onions, cut into wedges
  • 2 red capsicums, deseeded, thickly sliced
  • 2 large zucchini, cut into thick rounds
  • 2 tsp sumac
  • 1 lemon, rind finely grated, juiced
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 62.50 ml firmly packed fresh mint leaves
  • 62.50 ml firmly packed fresh continental parsley leaves
  • 18.20 gm extra virgin olive oil
  • 20g baby spinach
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 220C/200C fan forced and line 2 baking trays with baking paper. Place sweet potato on one tray and onion, capsicum, and zucchini on the other. Drizzle vegetables with oil, sprinkle sumac and lemon rind, and bake sweet potato for 40-45 minutes until golden. Bake the onion mixture for 25 minutes, adding chickpeas for the last 10 minutes until vegetables are golden and tender. Season to taste.
  • In a small food processor, combine mint, parsley, oil, and 1 tablespoon of lemon juice. Pulse until finely chopped, adding a touch of warm water if needed. Season to taste.
  • Combine all the vegetables on a single tray and layer them with spinach. Drizzle the herb dressing over the top and serve with additional lemon wedges.

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