Easy Does It Seven Simple New Yotam Ottolenghi Recipes 2

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, cumin, paprika, salt, and pepper until evenly coated.

3. Spread the seasoned sweet potatoes on the prepared baking sheet in a single layer and roast in the oven for 20-25 minutes or until tender and slightly crispy.

4. While the sweet potatoes are roasting, cook the quinoa according to package instructions and set aside.

5. In a large skillet, heat the remaining olive oil over medium-high heat. Add the sliced red bell pepper, diced zucchini, and chickpeas. Saute for 5-7 minutes or until the vegetables are tender.

6. Once the sweet potatoes are ready, add them to the skillet with the sautéed vegetables and chickpeas. Mix well to combine.

7. Finally, add the cooked quinoa to the vegetable mixture and stir until everything is heated through.

8. Season the dish with additional salt and pepper to taste if needed.

9. Serve the dish warm, garnished with chopped fresh parsley for a pop of color and freshness.