1. Preheat your oven to 200°C.
2. Peel and dice the sweet potato into small cubes.
3. In a bowl, toss the sweet potato cubes with olive oil, smoked paprika, and minced garlic.
4. Spread the seasoned sweet potato on a baking tray and roast for about 20 minutes or until tender.
5. While roasting, lightly steam the peas for around 5 minutes to retain their bright colour and crunch.
6. Slice the zucchini into half-moons and quickly sauté in a pan over medium heat until just tender.
7. Warm the chickpeas in a small pan or microwave for 2-3 minutes.
8. Combine the chickpeas, steamed peas, roasted sweet potato, and sautéed zucchini on a serving plate.
9. Drizzle any remaining olive oil over the mixed vegetables for extra flavor, if desired.

Summary

This roasted chickpea & vegetable bowl is a hearty, nutritious, and balanced lunch option, perfect for adults seeking healthy yet satisfying meals.

Storing Options

Refrigerate any leftovers in an airtight container for up to 2 days. Reheat gently before serving.

Potential Allergies

This recipe contains chickpeas and garlic; individuals with legume allergies should exercise caution.

Side Effects

The dish is high in fiber and may cause mild digestive discomfort if consumed in large quantities by those not accustomed to fiber-rich diets.