Golden, high-fibre roasted sweet potatoes topped with spiced chickpeas, turmeric cauliflower and Medjool dates – a hearty, feel-good dish that delivers comfort, crunch and flavour
Ingredients
- 2 large sweet potatoes
Toppings
- 1 H&B chickpeas, drained & rinsed
- 1 small bunch kale, stems removed, leaves torn
- 30g H&B Medjool dates, pitted and chopped
- ½ small cauliflower, cut into small florets
- 1 tbsp H&B turmeric (for cauliflower)
- 1tsp olive oil (for cauliflower)
- 2 roasted red pepper (from a jar), diced
- Juice of ½ lemon
- 2 tbsp H&B red lentil pesto
- Salt & black pepper, to taste
Optional serving suggestions
- 1tbsp H&B pistachios, roasted and crushed
- 1tbsp H&B omega seed mix
- Drizzle of kefir
| Per | 100g | Per serving |
|---|---|---|
| Energy (Kj) | 566 kJ | 1897 kJ |
| Energy (kcal) | 135 kcal | 452 kca; |
| Fat | 3g | 10g |
| of which saturates | 0.4g | 1.5g |
| Carbohydrates | 20g | 65g |
| of which sugars | 6g | 20g |
| Fibre | 5.3g | 18g |
| Protein | 4.9g | 16g |
| Salt | 0.07g | 0.25g |
Step 1
Preheat the oven to 200°C (180°C fan) / 400°F.
Step 2
Rub the sweet potato halves with a little olive oil, sprinkle with salt and place them cut-side down on a baking tray.
Step 3
Roast for 30-40 minutes, until tender and caramelised.
Step 4
Meanwhile, toss the cauliflower florets with olive oil and turmeric. Add them to the oven at the same time as the sweet potato and roast for about 25 minutes, until the edges begin to brown. Remove and allow to cool slightly.
Step 5
In a bowl, toss the chickpeas with the remaining topping ingredients.
Step 6
Spoon the chickpea mixture evenly over the roasted sweet potato halves.
Step 7
Return to the oven for 15 minutes, until warmed through.
Step 8
Finish with a sprinkle of seeds for crunch and a generous swirl of kefir before serving.
