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How to make Healthy baked sweet potato, red onion and chickpeas

Yield = 4
Prep time: 0:15
Cook time: 0:45
Total time: 1:00

Ingredients

  • 4 (about 750g) small sweet potatoes, cut into wedges
  • 2 large red onions, cut into wedges
  • 2 red capsicums, deseeded, thickly sliced
  • 2 large zucchini, cut into thick rounds
  • 2 tsp sumac
  • 1 lemon, rind finely grated, juiced
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 1/4 cup firmly packed fresh mint leaves
  • 1/4 cup firmly packed fresh continental parsley leaves
  • 1 tbs extra virgin olive oil
  • 20g baby spinach
  • Lemon wedges, to serve

Method

  • Step 1 Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper. Arrange sweet potato on 1 prepared tray and onion, capsicum and zucchini on the other tray. Lightly spray all the vegetables with oil and sprinkle with sumac and lemon rind. Bake sweet potato for 40-45 minutes or until golden and bake the onion mixture for 25 minutes, adding the chickpeas to tray for last 10 minutes, or until vegetables are golden and tender. Season.
  • Step 2 Meanwhile, place the mint, parsley, oil and 1 tbs lemon juice in a small food processor and process until finely chopped, adding a little warm water if necessary. Season.
  • Step 3 Transfer all the vegetables to 1 tray. Top with the spinach. Drizzle with the herb dressing and serve with extra lemon wedges.