1. Preheat the oven to 200°C (convection if available). Wash and dry the vegetables. Peel the Sweet Potato and cut into 1–2 cm cubes. Trim the Woody ends from the Asparagus and cut the Broccoli into small florets.
2. Toss the Sweet Potato cubes and Chickpeas together in a bowl with 10 g Olive Oil and the Smoked Paprika, plus a pinch of salt and pepper (to taste). Spread in a single layer on a baking tray lined with parchment.
4. In the last 6–8 minutes of roasting, place the Asparagus on the tray (or on a separate small tray) brushed with the remaining 2 g Olive Oil so it cooks quickly and keeps some bite; roast until just tender and slightly charred (6–8 minutes).
5. While everything finishes, make a quick dressing: finely mince the Garlic and mix with the juice of the Lemon (approx. 30 g), 2 g Olive Oil (from the total if preferred), a pinch of Smoked Paprika and black pepper to taste. Whisk until combined.
6. When roasted, combine the Sweet Potato, Chickpeas, Broccoli and Asparagus in a bowl. Drizzle the Lemon–Garlic dressing over, toss gently to coat, and adjust seasoning with salt and pepper to taste. Optionally serve warm on its own or over a small bed of greens.
7. Serve immediately for the best texture: the Sweet Potato should be soft, Chickpeas slightly crisp, Broccoli and Asparagus tender with some char.

Storing options

Cool to room temperature, then store in an airtight container in the fridge for up to 2 days. Reheat in an oven at 180°C for 8–10 minutes or gently in a skillet to refresh textures; avoid microwaving for long periods or the Chickpeas will soften further.

Allergies & side effects

Contains no common nuts, dairy or gluten by these ingredients, but check canned Chickpeas for added ingredients if using. Garlic and lemon may upset very sensitive stomachs; reduce quantities if needed. Adjust salt if on a low‑sodium diet.