Category
-
Servings
2
Prep Time
5 minutes
Cook Time
45 minutes
Ingredients
500g sweet potatoes (2 large potatoes), sliced and in ½ moons
1 tin chickpeas, drained (240g drained weight)
200g broccoli, in florets
2 tbsp olive oil
Salt and pepper
1 x The Turmeric Co. Raw Turmeric Original Shot
1 tsp olive oil
1 tsp apple cider vinegar
1 tsp maple syrup
½ tsp Dijon mustard
100g dark greens e.g. cavolo nero, kale, spinach
Dark Leafy Greens & Turmeric ACV dressing (spinach, broccoli, sweet potatoes, dark greens, turmeric shot, ACV)
Directions
Preheat the oven to 180Fan/200*C and line a large baking tray with parchment paper. Pat the chickpeas dry and add them to the tray with the sweet potatoes.Toss with 1 ½ tbsp olive oil, salt and pepper and roast for 25 minutes, flipping over halfway through. Add the broccoli florets, ½ tbsp olive oil and toss. Roast for another 15-20 minutes until tender and crisp.
Meanwhile, make the dressing by adding all the ingredients to a small jar, securing with a lid and shaking to emulsify. Season with salt and pepper.
Add the tougher dark greens (cavolo nero and kale) to a large bowl with 1 pinch of salt and 2 tbsp of the dressing. Massage well with your hands to break down the leaves, now add the softer leaves (spinach) and toss to coat in the dressing.
Serve the traybake alongside the salad, drizzled with the extra dressing, adding on some pomegranate and chopped nuts/seeds.