Roasted aubergine, sweet potato and chickpea bowl with orange dressing

Roasted aubergine, sweet potato and chickpea bowl with orange dressing

Ingredients

serves 2
  • •1 large aubergine, chopped
  • •1 large sweet potato, chopped
  • •1 400g can chickpeas, drained and rinsed
  • •2 tbsp olive oil
  • •1 tsp smoked paprika
  • •½ tsp cumin
  • •¼ tsp cinnamon
  • •¼ tsp ground coriander
  • •50g spinach
  • •Small handful mint leaves, finely chopped
  • •2 tbsp pomegranate seeds
  • •10 roasted almonds, chopped
  • •Zingy orange dressing (see recipe)

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Prepare a large baking tray. Add the aubergine, sweet potato and chickpeas. Drizzle with the olive oil, then add the spices and mix until coated. Bake for 25 minutes.
  2. 2. Make the dressing.
  3. 3. In a large bowl, add the spinach, mint, roasted vegetables, pomegranate seeds and almonds. Add the dressing and gently toss to combine. Serve with extra mint leaves for garnish.
Baker Beanie Author

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