Warm Broccoli and Sweet Potato Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 broccoli
- 1 sweet potato (s)
- 1 bell pepper (s)
- salt and pepper
- oil
Moreover:
- 265 g chickpeas, cooked
- 1 tablespoon vegetable oil
- 1 tablespoon tandoori masala
- 1 teaspoon raw cane sugar
- 0.25 teaspoon ¼ cayenne pepper
- 1 pinch (s) salt
For the dressing:
- 4 tablespoon hummus
- 2 tablespoon lemon juice
- 1 teaspoon garlic
- 1 handful dill
Print Recipe
Pin Recipe Instructions
- Wash broccoli and divide into florets. Wash the sweet potato, dry it and cut it into slices with the skin on. Place in a bowl with the broccoli. Add a little oil, salt and pepper and toss everything well. Place on a baking sheet, making sure that the vegetables are not on top of each other.
- Drain the chickpeas and mix with the remaining five ingredients. Then also put on the tray.
- Cook in a heated oven at 200 ° C top / bottom heat for 20 - 30 minutes until the vegetables are cooked through. Clean the peppers, cut into strips and place on the baking tray for the last 10 minutes.
- Mix the dressing ingredients in a blender and dilute the dressing with water as required until it has the desired consistency.
- Spread the finished vegetables on bowls and drizzle with the dressing. Serve immediately.
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