Roasted Veggie Bowl

Preheat oven to 180°C. Line 2 baking trays with baking paper.

Cut sweet potato into rounds and place on prepared baking tray. Sprinkle 1
teaspoon ground cumin and 1 teaspoon olive oil. Roast for 15 minutes or
until caramelised and cooked through.

On a separate baking tray, spread the broccoli and chickpeas and sprinkle
with 1 teaspoon cumin and 2 teaspoon olive oil. Roast for 15 minutes or
until cooked through.

While vegetables and chickpeas are roasting, preheat a large frying pan.
Add the kale and cook for 2-3, or until slightly wilted. Add lemon juice
and toss to coat. Set aside.

To poach an egg: fill a wide casserole pan with boiling water and bring to
a light simmer over medium heat. Gently crack the eggs into the simmering
water. Cook for 2-4 minutes and carefully remove the eggs from the pan with
a slotted spoon and place onto a separate plate.

Divide the sweet potato, broccoli, chickpeas, kale, and tomato between the
4 bowls. Top each with a poached egg and a dollop of hummus. Serve with a
lemon wedge in each bowl.???