Roasted Sweet Potato Vegetable Bowl

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 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 them 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.