Serves: 4 - Calories: 608 (Full Breakdown)
4 small sweet potatoes
2 medium head broccoli - torn, chopped into large bite size pieces
4 Tbsp olive or melted coconut oil
1 pinch each salt
2 tsp dried dill
2 medium red pepper
2 cans chickpeas - drained and dried
2 Tbsp olive
2 healthy pinch sea salt
Preheat oven to 375 degrees F or 190 C and line two baking sheets with parchment paper.
Add rinsed dried chickpeas to a mixing bowl and season with oil and salt.
Add sweet potatoes and chickpeas to one sheet, and the broccoli to the other. Drizzle the vegetables with olive oil and sprinkle with salt and pepper.
Arrange in a single layer.
Bake both for a total of about 20 minutes, rotating the pans once near the halfway point. Broccoli is done when golden, sweet potatoes - tender, and chickpeas will have a slight crunch. Set aside.
Add to any salad or make it your salad by adding a bit of raw tehini and enjoy!