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Healthy Veggie Bowls: Roasted and Stir Fried Veggies with Avocado Dressing
Ingredients
- For the roasted sweet potatoes and chick peas:
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- 1 sweet potato
- 170 grams or 6 oz chick peas, boiled
- 3 tablespoons olive oil
- For the stir fried vegetables:
- 4 big leaves of napa cabbage, chopped
- 1 clove garlic, chopped
- 1 teaspoon fresh ginger, grated
- 1 small chilli pepper, chopped or ⅓ teaspoon ground chilli
- 1 corn cob
- 2 medium-sized carrots, peeled
- 3 whole scallions
- sunflower oil to fry
- For the dressing:
- 1 avocado, peeled, stone removed
- 3 tablespoons coconut milk
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 garlic clove
- salt
- To serve:
- 1 tablespoon black sesame
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