The Gut Stuff x TCC Spiced root veg with chickpeas and herby yoghurt dip

10 min
30 min
The Gut Stuff x TCC Spiced root veg with chickpeas and herby yoghurt dip


  • To a large baking tray add the sweet potato, parsnips and beetroot. Pour the water into the bottom of the tray and cover with foil. Cook in the oven for 10 minutes.

  • Meanwhile, in a small bowl, add the olive oil, spices and garlic. Stir to combine and season with salt and pepper.

  • Remove the vegetables from the oven, add the chickpeas and spice oil mix to the tray, stir to coat. Return to the oven and cook for a further 20-25 minutes until the vegetables and chickpeas have started to crisp.

  • To make the herby yoghurt dip; In a mixing bowl, add the plain yogurt, chopped herbs, a squeeze of lemon and half the garlic. Taste test, add the remaining garlic if required and season with salt and pepper. Leave to sit while the vegetables cook. 

  • To serve, divide the herby yoghurt dip between two plates and top with the spiced vegetables and chickpeas. Enjoy!

Gut tip: The plant wall contains around 95% of all fibre. Keep the skins on your veggies for a fibre boost.

Check out The Gut Stuff website for more gut-loving goodness!

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