Ingredients:

  • 2 medium Sweet Potatoes (350g), cubed into 1/2-inch pieces
  • 3 large Carrots (200g), sliced into 1/4-inch rounds
  • 1 large Red Onion (150g), cut into thick wedges
  • 1 can (15 oz / 425g) Chickpeas, drained, rinsed, and patted dry
  • 1 large head Broccoli (300g), cut into bite-sized florets
  • 2 cups (60g) Fresh Kale, stemmed and torn into large pieces
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 1 tsp (5g) Smoked Paprika
  • 1 tsp (5g) Garlic Powder
  • 1/2 tsp (2.5g) Ground Cumin
  • 1/2 tsp (2.5g) Sea Salt
  • 1/4 tsp (1.2g) Cracked Black Pepper
  • 1 Lemon, halved

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large, heavy-rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed sweet potatoes, carrots, onions, and the bone-dry chickpeas with 2 tablespoons of olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
  3. Spread the seasoned vegetable and chickpea mixture in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for caramelization.
  4. Roast in the center of the oven for 20 minutes.
  5. While the base roasts, toss the broccoli florets and kale in the same mixing bowl with the remaining 1 tablespoon of olive oil.
  6. Remove the pan from the oven, stir the vegetables, and add the broccoli and kale. Roast for an additional 10 minutes until the broccoli is tender-crisp and kale edges are slightly charred.
  7. Remove from the oven and squeeze fresh lemon juice over the entire pan before serving in warm bowls.