Name: Roasted sweet potato with caramelised garlic and spiced chickpeas
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1
Ingredients: 1kg sweet potato; 2 red capsicum; 45.50 gm extra virgin olive oil; 600g cauliflower, cut into florets; 1 bulb garlic, halved crossways; 250g cherry tomatoes; 400g can chickpeas, drained, rinsed; 40.00 ml sunflower seeds; 1/2 tsp cumin seeds; 1.25 gm smoked paprika; 48.00 gm tahini; 42.00 gm lemon juice; 40.00 ml fresh coriander leaves; 40.00 ml fresh flat-leaf parsley leaves; 20.00 ml preserved lemon rind, thinly sliced

Roasted sweet potato with caramelised garlic and spiced chickpeas

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Prep Time:
15 minutes

Cook Time:
55 minutes

Total Time:
70 minutes

"Veggie-packed vegetarian dish that will make you love your greens!"

Ingredients:

1kg sweet potato
2 red capsicum
45.50 gm extra virgin olive oil
600g cauliflower, cut into florets
1 bulb garlic, halved crossways
250g cherry tomatoes
400g can chickpeas, drained, rinsed
40.00 ml sunflower seeds
1/2 tsp cumin seeds
1.25 gm smoked paprika
48.00 gm tahini
42.00 gm lemon juice
40.00 ml fresh coriander leaves
40.00 ml fresh flat-leaf parsley leaves
20.00 ml preserved lemon rind, thinly sliced

Instructions:

Preheat your oven to 220C/200C fan-forced and line 2 large baking trays with baking paper.
Place the sweet potato and capsicum cut-side up on a tray. Drizzle with a tablespoon of oil and season with salt and pepper. Roast for 20 minutes.
Place cauliflower and garlic on the same prepared tray, then drizzle with 1 tablespoon of the remaining oil. Roast with the sweet potato and capsicum for an additional 20 minutes. Add tomatoes to the cauliflower tray and roast for another 15 minutes, or until tomatoes have collapsed and vegetables are tender. Transfer capsicum to a snap-lock bag, seal, and set aside for 5 minutes.
Heat the remaining oil in a small frying pan over medium-high heat. Add half of the chickpeas, sunflower seeds, cumin, and paprika. Cook and stir for 2 to 3 minutes until fragrant and chickpeas are golden.
In a small food processor, blend the remaining chickpeas, tahini, lemon juice, and 1/3 cup water until silky. Don't forget to season with salt and pepper to taste.
1. Trim tops off capsicum and remove skin and seeds. Slice them thickly. Arrange sweet potato and garlic on plates. Top with cauliflower, tomato, and capsicum. Drizzle with tahini dressing and sprinkle with chickpea mixture, coriander, parsley, and preserved lemon. Serve.

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