Boil the chestnuts in their skin for 45 minutes. It's easier to peel them once they are cooked.
Steam the sweet potato with skin. You can peel it afterwards or leave the peel on if you don't mind it, because it's full of fibre.
Steam the sprouts until they change their colour to a milder green.
In a pestle and mortar, mix the ingredients of the dressing until well combined.
Arrange the veggies and chestnuts in a baking tray and serve the dressing on top.
Sprinkle the hemp seeds.
Recipe Notes
If you don't like the flavour of black garlic or you don't have it at home, you can use a single garlic clove and a little bit of sugar.
English mustard can be substituted for horseradish or wasabi root (in smaller amounts) if you like it spicy. Or use dijon smooth mustard for a milder flavour.