This is a great lunch option for when you’re working from home or if you make it advance and bring to work. Lots of veggies and lots of flavour! And the best part – if you double the ingredients, you won’t have to spend time making lunch tomorrow (:
This serves 2 people.
Ingredients
- 2 medium sweet potatoes
- 10 mushrooms
- 3 tbsp olive oil
- 1 tsp chilli spice mix (I love the one called “Chilli explosion”)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 avocado
- handful of cherry tomatoes
- 1 small can of sweet corn
- mixed salad
For the dressing:
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp agave/maple syrup
- salt & pepper
Instructions
- Preheat oven to 200 C // 390 F degrees.
- Cut up sweet potato in small cubes with the skin on. Cut mushrooms in half or four wedges if they are bigger.
- Put them separately on a lined baking sheet and toss each with oil, paprika, garlic powder, salt and chilli spices. Roast for about 30 minutes or until the sweet potato pieces are soft and the mushrooms have browned.
- In the meantime, make the dressing by adding all ingredients to a small bowl and stirring well with a spoon. You can adjust the ingredients to your liking.
- Halve the tomatoes and cut up the avocado and set aside.
- To serve, add a bed of mixed salad to a plate, top with roasted sweet potato and mushrooms, tomatoes, avocado slices and corn. Drizzle the dressing on top and sprinkle some extra chilli spice mix. Enjoy!
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