Moroccan-spiced Vegetable Salad Bowl
Sweet and smoky roasted vegetables with Unbeleafableuk Mixed Baby Leaves, a salad bowl that’s perfect for autumn!
Ingredients
Directions
- 1
Preheat your oven to 200°C and line a baking sheet with parchment paper.
- 2
In a small bowl, combine the garlic powder, turmeric powder, cumin powder, smoked paprika, ginger powder, sea salt, and olive oil. Stir well to create a spice paste.
- 3
Place the diced red pepper, aubergine chunks, and sweet potato chunks in a large mixing bowl. Pour the spice mix over the vegetables and toss until they are evenly coated.
- 4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 30-40 minutes, or until the vegetables are tender and slightly charred, turning them halfway through the cooking time.
- 5
In a serving bowl, create a bed of Unbeleafable Mixed Baby Leaves. Arrange the roasted vegetables on top. Add a dollop of hummus and scatter the feta cheese and Kalamata olives over the salad. Finish the salad with a drizzle of olive oil and serve.
