Warm broccoli and sweet potato salad

Ingredients for 2 servings:

• 1 broccoli
• 1 sweet potato(s)
• 1 bell pepper(s)
• e.g. salt and pepper
• n. B. Oil
• 265 g chickpeas, cooked
• 1 tbsp vegetable oil
• 1 tbsp tandoori masala
• 1 tsp raw cane sugar
• ¼ tsp cayenne pepper
• 1 pinch of salt
• 4 tbsp hummus
• 2 tbsp lemon juice
• 1 tsp garlic
• 1 handful of dill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

with paprika and a refreshing garlic-dill dip

Wash the broccoli and divide it into florets. Wash the sweet potato, dry it, and slice it with the skin on. Place it in a bowl with the broccoli. Add a little oil, salt, and pepper, and toss everything well. Place it on a baking sheet, making sure the vegetables aren’t overlapping. Drain the chickpeas and mix them with the remaining five ingredients. Then add them to the baking sheet. Cook in a preheated oven at 200°C (top/bottom heat) for 20-30 minutes, until the vegetables are tender. Trim the bell pepper, cut it into strips, and add it to the baking sheet for the last 10 minutes. Combine the dressing ingredients in a blender, thinning the dressing with water if necessary until it reaches the desired consistency. Divide the cooked vegetables between bowls and drizzle with the dressing. Serve immediately.