Roasted sweet potato, chickpeas and mushroom salad
Preheat oven to 200°C. Put chickpeas in a bowl. Add olive oil, red pepper powder, turmeric and salt, mix it well.
Spread on a baking sheet, and bake for 30 to 35 minutes, until brown and crunchy.
Preheat oven to 200°C. Put mushrooms in a bowl. Add olive oil and salt and stir a few times.
Spread on a baking sheet and roast at 200°C, until tender and browned for 20-25 minutes, depending on a size.
Roasted sweet potatoes
Preheat oven to 200° C. In large mixing bowl, combine all ingredients and toss.
Place potatoes on a baking sheet. Roast, tossing occasionally, until tender, approx. 30 minutes.
Sauteed swiss chard
Put olive oil together in a large skillet over medium-high heat. Stir in the chard leaves, and cook until wilted.
Put all the ingredients in a big bowl: sauteed swiss chard, roasted chickpeas, roasted mushrooms, roasted sweet potatoes. Add cherry tomatoes, pomegranate, parsley, fresh rosemary and dark sesame oil. Stir well.
Serve and enjoy!