Rukmini Iyer’s quick and easy recipe for spiced roast sweet potato and beetroot with chickpeas and feta | Quick and easy

Make a big batch of this highly customisable dish and keep some for the week ahead

You can use lots of different spice blends here; I like baharat, but for ease you could substitute that with Indian spices or smoked paprika. I sometimes use purple sweet potato, but you get a nicer colour contrast with the bog-standard orange variety. The beetroot will still have a little bite after 30 minutes in the oven, so if you prefer it completely soft, cut it into smaller chunks or use precooked instead.