Summary

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

1. 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.
2. Drain the chickpeas and mix with the remaining five ingredients. Then also put on the tray.
3. 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.
4. Mix the dressing ingredients in a blender and dilute the dressing with water as required until it has the desired consistency.
5. Spread the finished vegetables on bowls and drizzle with the dressing. Serve immediately.