1. Set oven to 200°C.

2. Dice sweet potato and beetroot into 3cm pieces, toss on a lined oven tray with smoked paprika, oil, salt and pepper. Roast for 20-25 minutes, or until golden.

3. Halve brussels sprouts and slice tempeh into small pieces. Toss on a second lined tray with maple syrup and oil. Place tray on the bottom shelf of the oven for last 10 minutes of cooking time.

4. Combine dressing ingredients with 2 tbsp water to reach a drizzling consistency. Season to taste with salt and pepper.

5. Arrange baby spinach between bowls. Top with sweet potato & beetroot, brussels sprouts, tempeh, sliced avocado, crunchy sprouts, seed mix and olives. Spoon over dressing to serve.

1kg sweet potato & beetroot
2 tsp smoked paprika
1 tbsp oil, for cooking

200g brussels sprouts (rinsed)
1 packet ready-to-eat tempeh
1 1/2 tbsp maple syrup or honey
1/2 tbsp oil, the

smoked paprika dressing
1/2 cup natural yoghurt
1/2 garlic clove, crushed
1/4 cup mayonnaise
1/2 tsp smoked paprika
2 tbsp olive oil

100g baby spinach (rinsed)
1 avocado, sliced
1 punnet crunchy sprout combo
75g sunflower, pepita & chia seed mix
1/2 jar pitted green olives

salt and pepper, for seasoning