4 servings
Prep: 20 mins,
Cooking: 45 mins
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Ingredients (17)
1/2 cup | cashew nuts |
1 | avocado |
1/2 cup | coconut cream |
1 | lemon — halved, zest and juice |
a handful of fresh mint, parsley and coriander leaves | |
sea salt and freshly ground black pepper | |
2 | baby butternuts — skin on and cut lengthways into 8 wedges |
2-3 | sweet potatoes — scrubbed and sliced |
1/2 tsp | of each, dried oregano, paprika and mixed spice |
rosa tomatoes | |
baby spinach | |
wild rocket | |
1 1/2 cup | quinoa — cooked |
1 cup | black-eyed beans |
pumpkin seeds — toasted | |
falafel | |
avocado — cut into slices |
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