Vegetable bowl

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 200 °C fan and line two baking trays with baking paper.

2. 02

   Peel the sweet potato and cut into small cubes. Spread over a baking tray, drizzle with 1 tbsp olive oil and toss well. Sprinkle with a little salt.

3. 03

   Spread the chickpeas out on a tea towel and leave to dry completely. Discard any loose skins and spread the chickpeas over the second baking tray.

4. 04

   Add 1 tbsp olive oil to the chickpeas and toss well. Season with salt, cayenne pepper and chilli.

5. 05

   Roast the sweet potato and chickpeas at 200 °C fan for approximately 25–30 minutes, turning both once halfway through. They are ready when both are golden brown and the sweet potato is tender when pressed with a fork.

6. 06

   While the sweet potato and chickpeas are in the oven, cook the quinoa according to the packet instructions. Peel the carrot and cut into thin sticks. Cut the red cabbage into strips and the avocado into wedges.

7. 07

   Line two large bowls with one handful of mixed salad leaves each and arrange the vegetables on top. Drizzle the lemon juice over the vegetables and add a little olive oil if needed. Sprinkle with sesame seeds and serve with the hummus.