Roast Sweet Potato & Hommus Salad Bowl
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.