Healthy Veggie Bowls: Roasted And Stir Fried Veggies With Avocado Dressing

• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1 sweet potato
• 7/8 cup chick peas boiled
• 5 tablespoons olive oil
• 4 napa cabbage big leaves of, chopped
• 2 cloves garlic chopped
• 1 teaspoon fresh ginger grated
• 1 chilli pepper small, chopped or 1/3 teaspoon ground chilli
• 1 corn
• 2 carrots medium-sized, peeled
• 3 whole scallions
• sunflower oil to fry
• 1 avocado peeled, stone removed
• 3 tablespoons coconut milk
• 2 tablespoons lime juice
• salt
• 1 tablespoon sesame black, to serve

1. Preheat the oven to 180 u0b0C or 355 u0b0F.nombine ground coriander, paprika, ginger and cumin. In a pan, fry the spices for 1-2 minutes, until the aromatic.
2. Peel the sweet potato and cut in cubes. Combine half of the spice mixture with 1 tablespoon of olive oil and the sweet potatoes. Mix well. Transfer to a baking tray or form and bake for 20 min.
3. Mix the second half of spice mixture with the chick peas and 1 tablespoon of olive oil. Set aside.
4. Combine ginger, one half of chopped garlic and chilli in a bowl. You might want to prepare your vegetables in advance before you stir fry them, as it's a fast process and there is no time for chopping.
5. Slice the carrots with a potato peeler in long stripes.nemove the corn kernels from cob with a knife.nhop the scallions.
6. Prepare the dressing: mix together avocado, coconut milk, lime juice, 2 tablespoons olive oil and the rest of chopped garlic in a food processor or with a mixer. Add a pinch of salt.
7. After 20 minutes of roasting the sweet potatoes, stir them with a spatula and add the chickpeas on the backing tray, as shown on the picture above. Bake for 10 more minutes.
8. In a wok or skillet, saute the napa cabbage in a tiny bit of oil over medium heat until it softens (2-3 minutes), stirring occasionally. Season with salt and pepper.
9. Take two bowls and distribute the napa cabbage evenly into both bowl.
10. Put the wok back on the stove. Add a bit of oil and one third of the garlic-ginger-chilli mixture. Add the carrots to the wok and saute for 4 minutes or until golden, stirring occasionally. Transfer to the bowls.
11. Repeat the procedure with corn and scallions.ntir the chick peas and sweet potatoes and bake for 5 more minutes.nfter they are done, fill the vegetables, the sweet potatoes and the chick peas into the bowls.
12. Pour the dressing over everything and sprinkle it with black sesame seeds and the remaining scallion rings.nnjoy!

ground coriander, ground paprika, ground ginger, ground cumin, sweet potato, chick peas, olive oil, cabbage big, garlic, ginger, chilli pepper, corn, carrots, scallions, sunflower oil, avocado, coconut milk, lime juice, salt, sesame black

Taken from www.yummly.com/recipe/Healthy-Veggie-Bowls_-Roasted-and-Stir-Fried-Veggies-with-Avocado-Dressing-1357004 (may not work)