METHOD
-
Preheat oven to 200C.
-
Chop the sweet potato and cauliflower into bite sized pieces. Transfer them onto a baking tray and add the drained chickpeas.
-
Season with olive oil, ground cumin, smoked paprika, ground coriander, garlic powder, salt and black pepper. Give it a good mix, pop 1 clove garlic (for the dressing) into a corner, and roast in the oven for 30 mins.
-
To make the yog dressing, in a small bowl add The Coconut Collaborative Natural Coconut Yog, extra virgin olive oil, roasted garlic, fresh mint, lemon juice, salt and pepper. Stir well until smooth and creamy.
-
Once the vegetables and chickpeas are finished in the oven, add them to a large bowl alongside the fresh salad leaves and chopped cherry tomatoes.
-
Serve into two separate bowls, drizzle on the yog dressing, sprinkle on a pinch of pumpkin seeds and enjoy.
