Roasted Sweet Potato and Broccoli with Mushrooms and Hummus
Ingredients
- 2 medium sweet potatoes
- 1/2 a 250g pack chestnut mushrooms
- 1 fat clove garlic
- a few broccoli florets
- olive oil
- hummus
- salt & pepper
Preparation
Preheat the oven to 200C/180C fan/400F/gas mark 6 and line a large baking tray with non-stick baking parchment
Cut the sweet potatoes into thick chunks
Place them on the baking tray, drizzle with a tiny bit of olive oil, and massage the oil into the potatoes
Season the potatoes with salt and pepper, then bake in the oven for 30 minutes
Halfway through cooking the sweet potatoes, add a few broccoli florets to the baking tray and cook for another 15 minutes
Meanwhile, slice the chestnut mushrooms, then place the mushrooms and minced or finely grated garlic into a hot frying pan with a little bit of water, and cook for 10 minutes on medium heat until soft
Once everything is cooked, arrange in a bowl with some hummus and sprinkle with dried chilli flakes
