Ingredients
- 1 small sweet potato, diced
- ¼ butternut pumpkin, diced
- 1 zucchini, cut into chunks
- 1 can chickpeas, drained & rinsed
- 1 tbsp extra virgin olive oil
- 1 tsp mixed herbs
- 1 tsp garlic powder
- ½ punnet cherry tomatoes
- 1 small ripe avocado, diced
- 2 cups spinach & rocket salad mix
- Handful of fresh mint leaves
- 2 tbsp tahini
- 1 tsp curry powder
- 1 tbsp lemon juice
- 2 tsp maple syrup
- Salt & pepper, to taste
- 1.5 tbsp water, to thin out
Method
Step 1
Preheat an oven to 180°C fan-forced. To a large bowl, combine the sweet potato, pumpkin, zucchini, chickpeas, oil, mixed herbs and garlic powder. Toss well until all the ingredients are evenly coated. Spread evenly onto a large lined tray and bake for 45 minutes or until golden and cooked through.Step 2
In the meantime, add all of the sauce ingredients into a small bowl and mix well until smooth.Step 3
To assemble, add 1 cup of the spinach / rocket mix into two bowls then add the roast veggies on top. Add in the cherry tomatoes, avocado and mint. Spoon on the sauce and enjoy immediately.