Roast Sweet Potato & Hommus Salad Bowl

 
4 Servings 30 Mins
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
  1. Preheat oven to 190°C fan forced. Place sweet potato and cauliflower in a roasting pan.
  2. 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.
  3. Plunge beans in boiling water. Drain and refresh under cold water. Arrange lettuce leaves in serving bowls. Add roasted vegetables, beans and avocado.
  4. 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.