Roasted Sweet Potato and Veggie Bowl with Hummus

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 onto the baking tray and drizzle with a tiny bit of olive oil, then massage the oil into the potatoes.

Season the potatoes with salt and pepper and 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 chili flakes.