Roasted Garlic, Sweet Potatoes & Tomatoes with Chickpeas & Watercress

The Balanced Kitchen
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine English, Mediterranean


  • 1 large sweet potato peeled and sliced
  • 10 cherry tomatoes washed
  • 1 bulb garlic top chopped off
  • 1 cup cooked quinoa
  • 1/2 cup cooked chickpeas
  • 1 cup watercress
  • 1/4 cup sweetcorn
  • 3 slices cucumber
  • 2 radishes sliced


  • 1 TBSP balsamic vinegar
  • 1 TBSP olive oil


  • Place the sweet potatoes and cherry tomatoes on to an oven tray, drizzle with a little oil. Place the garlic bulb in a piece of foil and add to the oven tray. Cook in a pre-heated oven at 180 degrees C for about 35 minutes until caramelised.
  • Once the sweet potato, garlic and tomatoes are cooked, squeeze the garlic from the bulb and add all to a bowl.
  • Assemble the bowl using my picture as a guide and serve with a dressing of balsamic vinegar and olive oil.
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