Healthy Baked Sweet Potato, Red Onion and Chickpeas
4 (about 750g) small sweet potatoes, cut into wedges
2 large red onions, cut into wedges
2 red capsicums, deseeded, thickly sliced
2 large zucchini, cut into thick rounds
2 tsp sumac
1 lemon, rind finely grated, juiced
400g can no-added-salt chickpeas, rinsed, drained
1/4 cup firmly packed fresh mint leaves
1/4 cup firmly packed fresh continental parsley leaves
1 tbsp extra virgin olive oil
20g baby spinach
Lemon wedges, to serve
Preheat the oven to 220C/200C fan force. Line 2 baking trays with baking paper.
Arrange sweet potato on 1 prepared tray and onion, capsicum and zucchini on the other tray. Lightly spray all the vegetables with oil and sprinkle with sumac and lemon rind. Bake sweet potato for 40-45 minutes or until golden and bake the onion mixture for 25 minutes, adding the chickpeas to the tray for the last 10 minutes, or until vegetables are golden and tender. Season.
Meanwhile, place the mint, parsley, oil and 1 tbsp lemon juice in a small food processor and process until finely chopped, adding a little warm water if necessary. Season.
Transfer all the vegetables to 1 tray. Top with the spinach. Drizzle with the herb dressing and serve with extra lemon wedges.