Cauliflower, sweet potato and chickpea bowl with creamy beetroot sauce
Ingredients
serves 2
- •¼ cauliflower, chopped into florets
- •1 large sweet potato, chopped
- •120g chickpeas
- •2 tbsp olive oil
- •Creamy beetroot sauce (see recipe)
- •2 tsp fresh chives, finely chopped
- •2 tbsp pumpkin seeds, toasted
Directions
Cooking mode
- 1. Make the creamy beetroot sauce.
- 2. Preheat the oven to 200°C. Prepare a large baking tray. Add the sweet potato, cauliflower and chickpeas, brush with the olive oil and roast for 25 minutes.
- 3. Spoon the sauce into serving bowls. Top with the roasted veggies. Sprinkle with toasted pumpkin seeds and chives.
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