minimalistbaker.com

Roasted Broccoli Sweet Potato Chickpea Salad

7 ratings

· 30min · 2 servings

A satisfying, plant-rich entrée or side with roasted broccoli, sweet potato, and chickpeas. Topped with a creamy 4-ingredient garlic dill sauce.

Ingredients

• 1 large sweet potatoes, sliced into 1/4-1/2-inch rounds ((or sub two small per 1 large // organic when possible))

• 1 medium head broccoli ((torn, chopped into large bite size pieces // organic when possible))

• 2 Tbsp olive, grape seed or melted coconut oil

• 1 healthy pinch each salt and black pepper

• 1 tsp dried dill ((optional // or sub 2 tsp fresh dill per 1 tsp dried))

• 1 medium red bell pepper ((thinly sliced // leave raw or roast with broccoli // optional))

• 1 15-ounce can chickpeas ((drained, rinsed, thoroughly dried))

• 1 Tbsp olive or grape seed oil

• 1 Tbsp tandoori masala spice*

• 1 tsp coconut sugar

• 1 healthy pinch sea salt

• 1 pinch cayenne pepper or red pepper flake ((optional))

• 1/3 cup hummus ((or store-bought))

• 3 large cloves garlic, minced

• 1 tsp dried ((or sub 2 tsp fresh dill per 1 tsp dried))

• 2 Tbsp lemon juice

• Water ((to thin))