Ingredients
Serves: 2–4
To serve
Method
- Preheat oven to 180°C and line a large baking tray with baking paper.
- Cut broccolini in half, dice the sweet potato and pumpkin into bite-sized chunks, slice zucchini into thick rounds. Peel and cut the onion into wedges. Place veggies and chickpeas onto the baking tray, drizzle with 2 tablespoons of oil, the chipotle sauce and sprinkle with salt, toss well to coat.
- Bake the veggies in the oven for 40 to 45 minutes or until the pumpkin and sweet potato is soft.
- Drizzle with fresh lime juice and sprinkle with coriander or parsley leaves before serving (see tip).
TIPS:
- This dish makes a colourful side, or can be combined with grains and salad into a gorgeous abundance bowl. Alternatively, try it in tacos with guacamole, or wraps with a dollop of hummus.
- Vary the veggies according to what’s in season. It lends itself beautifully to anything from artichoke hearts to zucchini.
Recipe by The Wholesome Cook
