Roasted Sweet Potato Broccoli Bowl with Garlic Mushrooms

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 the sweet potato chunks on the baking tray and drizzle with a small amount of olive oil. Massage the oil into the potatoes.

Season the potatoes with salt and pepper, then bake for 30 minutes.

Add the broccoli florets to the baking tray halfway through the cooking time and continue baking for 15 minutes.

Meanwhile, slice the chestnut mushrooms and place them in a hot frying pan with minced garlic and a little water. Cook for 10 minutes over medium heat until soft.

Arrange the roasted vegetables and sautéed mushrooms in a bowl with hummus and sprinkle with dried chilli flakes.