ingredients
Roasted vegetables and chickpeas
1 medium sweet potato, skin on, roughly chopped
2 parsnips, skin on, roughly chopped
1 large beetroot, skin on, roughly chopped
100ml water
1 tbsp olive oil
1 tsp ground coriander
1 tap cumin
1 tsp paprika
1 garlic clove, crushed
1 tin chickpeas, drained and rinsed
Herby Yoghurt Dip
250g Coconut Collaborative gut health plain yoghurt
1 handful fresh coriander, roughly chopped
1 handful fresh mint, roughly chopped
1 small garlic clove, crushed
A squeeze of lemon
Salt and pepper
Method:
To a large baking tray add the sweet potato, parsnips and beetroot. Pour the water into the bottom of the tray and cover with foil. Cook in the oven for 10 minutes.
Meanwhile, in a small bowl, add the olive oil, spices and garlic. Stir to combine and season with salt and pepper.
Remove the vegetables from the oven, add the chickpeas and spice oil mix to the tray, stir to coat. Return to the oven and cook for a further 20-25 minutes until the vegetables and chickpeas have started to crisp.
To make the herby yoghurt dip; In a mixing bowl, add the plain yogurt, chopped herbs, a squeeze of lemon and half the garlic. Taste test, add the remaining garlic if required and season with salt and pepper. Leave to sit while the vegetables cook.
To serve, divide the herby yoghurt dip between two plates and top with the spiced vegetables and chickpeas.
Gut tip: The plant wall contains around 95% of all fibre. Keep the skins on your veggies for a fibre boost.
Add on: Top with a handful of mixed seeds to add extra points to the plant variety counter.
