A delicious vegetarian Spring salad bowl! You can make this with cooked prawns for more protein or serve by itself.
Ingredients
*600g sweet potato, peeled & cut into small pieces
*1 tablespoon extra virgin olive oil
*baking paper
*2 broccoli, florets and stalks evenly chopped
*250g package Israeli / pearl couscous, cooked to package instructions
*100g baby spinach leaves
*1 ripe avocado, diced
*250g snow peas, trimmed and chopped
*1 large green capsicum, cut into even small pieces
*1 tablespoon maple syrup
*1 tablespoon miso paste
*half a lime, juiced
*Optional - 500g cooked prawns, peeled, deveined, tails removed.
Cooking
1.Preheat an oven to 200 degrees Celsius. Line a large baking tray with baking paper.
2. Toss the potato and almost all the oil in a large bowl and season with salt & pepper. Place in a single layer on the prepared tray and roast for 20 minutes. Toss the broccoli with the remaining oil. After 20 minutes, add the broccoli to the tray and roast for an extra 5 minutes.
3. Stir the syrup, lime juice, miso paste and 4 tablespoons of water together to make a dressing. Add more water if too thick.
4. Combine the cooked couscous, sweet potato, broccoli, spinach, snow peas and avocado (and prawns, if using). Drizzle the dressing on top and toss well.
Serves 4
