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18Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 sweet potatoes (large or two small, organic when possible // ~200 g)
- 1 head broccoli (~600 g, torn, chopped into large bite size pieces, organic when possible)
- 2 Tbsp. olive (grape seed or melted coconut oil)
- salt
- black pepper
- 1 tsp. dried dill (or 2 tsp fresh dill, optional)
- 1 red bell pepper (thinly sliced, leave raw or roast with broccoli, optional)
- 15 oz. chickpeas (drained, rinsed, thoroughly dried)
- 1 Tbsp. olive oil
- 1 Tbsp. spice (tandoori masala)
- 1 tsp. coconut sugar
- 1 pinch sea salt
- 1 pinch cayenne pepper (or red pepper flake, optional)
- 1/3 cup hummus (store-bought or DIY)
- 3 cloves garlic (minced)
- 2 tsp. fresh dill
- 2 Tbsp. lemon juice
- water (to thin)
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Reviews(2)
Michelle Lewis 7 years ago
Really loved this recipe, would 100% make again, although the sauce/dressing doesn't look like it will be enough it really is the perfect amount. I had some naan that was leftover with it and it made the perfect pair. Want to make this again soon