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Chili & Garlic Roasted Broccoli and Sweet Potatoes with a Side of Hummus

Back on my page after a VERY long break & finally back in the kitchen following a long battle with hyperemesis gravidarum. We are super grateful and excited to be having another baby girl in June :) I’m now 28 weeks pregnant. I’ve tried to post here many times in the last few months, but I had to remain true to myself and keep it real as I really couldn’t...

The reality is that it’s only been a few weeks now since I‘ve actually been able to eat more of a variety of foods and even now, I have to be extra careful! Truth is that the sight and smell of food would get me extremely sick. I couldn’t even think of posting anything here- the thought of posting anything food related & seeing pictures of food would make me quite ill.

I’m not talking about morning sickness. Hyperemesis gravidarum (HG) is NOT the same as morning sickness. For some, HG can even be life-threatening. Unfortunately most people are not aware of the “significant” difference. Hence, I’ve decided to share more about my journey to bring more awareness on this topic. On a good day, throwing up is maybe 6-7 times a day. On a bad day, however, it could mean literally living in the bathroom and not even being able to keep a sip of water down. This can go on for months. It’s debilitating to say the least...

I now experience a lot of fear trying foods that I once loved as I’m worried that I’ll get sick again but I’m happy to be back and post after so long and making PROGRESS!

For this dish, I roasted sweet potatoes in the oven at 400 degrees for 30 minutes - added olive oil, salt & pepper, garlic power, paprika and chili flakes. For the broccoli, same ingredients/spices added but I put them in the oven half way through as they only need 15 minutes to cook. Serve with a side of your favorite hummus :) !


Serves 2


  • 2 broccoli heads, cut-into florets

  • 2 large sweet potatoes, cut into wedges

  • Olive oil - 5 tbsps

  • Salt and pepper, garlic powder, chili flakes paprika - to taste


  1. Preheat oven to 400 F

  2. Place broccoli florets and sweet potato wedges in two seperate bowls and add olive oil to each Toss to coat.

  3. Season with garlic powder, paprika, chili flakes, salt and pepper and mix well

  4. Transfer sweet potatoes to a baking sheet and roast for 15 minutes

  5. After 15 minutes open oven and add broccoli to sweet potatoes and roast for another 15 minutes

  6. Severe with a side of your favourite hummus!

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