1. Preheat your oven to 200°C. Wash and peel the sweet potato, cut it into small cubes, and toss with olive oil and chili flakes; roast for 20 minutes until soft and caramelized.
2. While roasting, steam the broccoli and peas for about 5 minutes until tender yet vibrant.
3. In a small pan, warm the chickpeas with a dash of chili flakes and a squeeze of lemon juice to infuse flavor.
4. Slice the avocado and arrange it on a plate. Top with the steamed vegetables, roasted sweet potato, and chickpeas.
5. Finish by drizzling extra olive oil and lemon juice over the bowl and gently tossing to combine; season with salt and pepper to taste.

Storing Options

Store any leftovers in an airtight container in the fridge for up to 24 hours. For best texture and flavor, enjoy fresh.

Potential Allergies

This dish contains chickpeas which may cause allergic reactions in individuals sensitive to legumes.

Side Effects

The high fibre content might cause mild bloating for those not accustomed to such foods.