Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2 cup broccoli florets
- 1/4 cup coriander, chopped
- 1 small red onion, sliced
- 500grams sweet potato, peeled and cut into cubes
- 2tablespoons chilli flakes (to taste)
- 1teaspoons ground coriander seeds
- 1teaspoons ground cumin
- 400grams can chickpeas, rinsed and drained
- 2 oranges juiced and rind, grated
- 1/2 cup gluten-free Greek-style yoghurt
- 100grams baby spinach leaves
- 2 1/2tablespoons olive oil
- 1 clove large garlic, crushed
- 1tablespoons pine nuts
- 1tablespoons pepitas
Method
Step 1 of 5
Preheat oven to 200°C. Line a shallow baking pan with baking paper.
Step 2 of 5
In a bowl, combine 11/2 tbs of the oil, coriander, cumin, garlic and chilli flakes. Add sweet potato and toss well to coat with spiced oil. Transfer to pan in a single layer. Roast for 15 minutes.
Step 3 of 5
Meanwhile, add chickpeas, pepitas and pine nuts to same bowl with remaining oil and toss to coat. Add to pan with sweet potato and cook for a further 15 minutes until tender and golden.
Step 4 of 5
Meanwhile, steam or microwave broccoli until tender. Drain, toss with 2 tbs of the orange juice, cover and set aside. Stir remaining juice, rind and half of the coriander into yoghurt. Season with salt and pepper.
Step 5 of 5
Combine sweet potato mix with broccoli, spinach and onion. Serve with yoghurt dressing and remaining coriander.
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