Roasted Vegetables with Cauliflower and Chickpeas

Ingredients

• 2 Sweet potatoes
• 800 g cauliflower (1 small head)
• 1 Broccoli
• 3 tbsp olive oil
• Salt
• Pepper
• 400 g Chickpeas (canned; drained weight)
• 1 tsp ras el‑hanout (Arabic spice blend)
• 50 g Asian salad greens (e.g., mizuna, wasabi)
• 1 Organic lemon
• 10 g ginger
• 200 g soy yogurt alternative
• 1 tbsp soy sauce
• 45 g tahini (3 tbsp; sesame paste)
• 0.5 tsp turmeric powder
• 0.5 tsp Curry Powder

Instructions

1. 1.

   Peel the sweet potatoes, halve them and cut into wedges. Clean, wash, and cut cauliflower and broccoli into florets. Place the vegetables in a large baking dish, drizzle with 2 tbsp olive oil, and season with salt and pepper. Roast in a preheated oven at 200 °C (fan‑forced 180 °C; gas: level 3) for 25–30 minutes until the cauliflower is lightly browned.

2. 2.

   Meanwhile rinse the chickpeas, drain well, and place them in a bowl. Add the remaining oil, salt, and ras el‑hanout, then mix thoroughly. After 20 minutes, add the chickpeas to the oven with the vegetables and bake for an additional 10 minutes.

3. 3.

   During this time wash and dry the salad leaves. For the dip, rinse the lemon hot, pat dry, grate the zest, and squeeze out the juice. Peel and finely chop the ginger. Whisk the soy yogurt alternative with soy sauce, tahini, lemon zest, ginger, turmeric, and curry powder; season with lemon juice, salt, and pepper.

4. 4.

   Remove the roasted vegetables and chickpeas from the oven. Arrange the salad leaves between and on top of the vegetables, drizzle with a little soy dip, and serve. Offer any remaining dip separately.