Warm Moroccan Avocado and Roasted Vegetable Salad
Ingredients
- 3 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp salt
- 2 garlic cloves minced
- 1 pound sweet potato peeled and cut into 1 inch pieces
- 7 oz carrots trimmed and peeled
- 2 ripe avocados halved and pitted
- 1 tbsp lemon juice
- 1 tsp chopped hazelnuts
- 1 tsp sesame seeds
- 2 cups arugula
- salt and pepper to taste
- lemon wedges to serve
Instructions
- Preheat oven to 400ºF.
- In a bowl, combine 2 tbsp olive oil, cumin, coriander, garlic and salt. Set aside.
- Line a large baking sheet with parchment paper.
- Arrange the sweet potatoes and carrots in a single layer on the baking sheet.
- Drizzle with olive oil mixture and toss to coat.
- Roast the vegetables, turning once, for 25 to 30 minutes or until tender.
- Remove from the oven and set aside.
- In a bowl toss the arugula and remaining olive oil.
- Use a spoon to scoop out the avocado flesh and chop it into ½ inch cubes.
- Place in a bowl and add lemon juice.
- Sprinkle with chopped hazelnuts and sesame seeds and gently toss to coat.
- To serve, divide the arugula between serving plates.
- Top with roasted vegetables and avocado mixture.
- Season to taste.
- Serve with lemon wedges.
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