Makes
4
Servings
Prep Time
20
Mins
Total Time
30
Mins
Ingredients
800g
Sweet Potato, Peeled, cut into chucks
400g
Cauliflower, cut into florets
1/3
cup olive oil
2 tsp
Honey
1
Lemon, zested & juiced
1 tbs
Moroccan seasoning
150g
Green beans, trimmed
2
Gem lettuce, leaves separated, washed & dried
2
Small avocadoes, halved (or wedges)
1/3 Cup
Roasted Almonds, roughly chopped
Directions
- Preheat oven to 190°C fan forced. Place sweet potato and cauliflower in a roasting pan.
- Combine oil, honey and zest in a jug. Season. Drizzle 2 tablespoons of oil mixture over vegetables. Sprinkle with seasoning and toss to coat. Roast for 30 minutes, turning halfway until tender and lightly golden. Set aside to cool.
- Plunge beans in boiling water. Drain and refresh under cold water. Arrange lettuce leaves in serving bowls. Add roasted vegetables, beans and avocado.
- Combine 1 tablespoon of lemon juice with remaining oil mixture. Drizzle over salads. Stir the Obela beetroot Hommus to combine topping Dollop over each bowl. Sprinkle with almonds and serve.