Healthy Veggie Bowls (Roasted and Stir Fried Veggies with Avocado Dressing)

Preheat oven to 180ºC or 355ºF.

Combine ground coriander, paprika, ground ginger and cumin. In a pan, fry spices for 1–2 minutes, until fragrant.

Peel the sweet potato and cut in cubes. Combine half of the spice mixture with 1 tablespoon of olive oil and sweet potatoes. Mix well. Transfer to a baking tray and bake for 20 minutes.

Mix remaining spice mixture with chickpeas and 1 tablespoon of olive oil. Set aside.

Combine grated ginger, a half of chopped garlic and chili 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. Slice carrots with a potato peeler in long stripes. Remove corn kernels from cob with a knife. Chop scallions.

Prepare the dressing: Mix together avocado, coconut milk, lime juice, remaining olive oil, and remaining chopped garlic in a food processor or with a mixer. Add a pinch of salt.

After roasting sweet potatoes, stir them with a spatula and add chickpeas to the baking tray. Bake for 10 more minutes.

In a wok or skillet, sauté napa cabbage in a tiny bit of sunflower oil over medium heat until it softens (2–3 minutes), stirring occasionally. Season with salt and pepper.

Take bowls and distribute napa cabbage evenly.

Put the wok back on the stove. Add a bit of oil and 1/3 of the garlic-ginger-chilli mixture. Add carrots to the wok and sauté for 4 minutes or until golden, stirring occasionally. Transfer to the bowls. Repeat the procedure with corn and half the scallions.

Stir the chickpeas and sweet potatoes and bake for 5 more minutes. After they are done, distribute the vegetables, sweet potatoes and chickpeas among the bowls. Pour dressing over everything and sprinkle with black sesame seeds and remaining scallion rings. Enjoy!