1. Preheat oven to 180C, line an oven tray and add carrot, cauliflower and sweet potato, drizzle with olive oil, season with salt and pepper and bake for 40 minutes until nice and roasted
2. Cook rice to packet instructions, then add kale pieces, juice of ½ a lemon and a pinch of salt and pepper to cooked rice to soften the kale
3. Add yoghurt, tahini, honey, broth powder, cinnamon, juice of ½ a lemon, oil, turmeric and water to a bowl, mix to combine. Mixture should be “pancake batter” consistency - add more water if needed
4. Assemble the salad, layer rice and kale onto a plate, followed by roast vegetables, and sliced avocado. Drizzle with dressing, and scatter with pepitas and parsley
Servings: 2
Ready in: 40mins
Difficulty level: Easy Peesy