A deliciously balanced dish packed with fibre, protein, and antioxidants to support digestion, boost energy, and stabilise blood sugar, perfect for postpartum recovery (serves one).

Ingredients:

• 200g sweet potatoes, cubed
• 100g chickpeas
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp olive oil

Instructions:

1. Set the oven to 200°C (400°F) and allow it to fully heat up while you prepare the vegetables.
2. Peel and cube the sweet potatoes into bite-sized chunks. This vegetable is high in vitamin A, which is essential for healing, skin repair, and immune function.
3. In a large bowl, combine the cubed sweet potatoes with the chickpeas. Add the cinnamon, nutmeg, and olive oil, then toss the mixture until the sweet potatoes and chickpeas are evenly coated with the spices and oil. 
4. Spread the sweet potato and chickpea mixture evenly on a baking sheet lined with parchment paper. 
5. Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the sweet potatoes are tender and slightly crispy at the edges. Toss the mixture halfway through for even cooking.
6. Once roasted, remove the baking sheet from the oven and let the dish cool slightly before serving. 
7. This dish can be served warm as a nutritious lunch option or stored for later as an easy meal prep option. Serve it as is, or pair it with a leafy green salad or some avocado slices for added nutrients.