Moroccan Buddha Bowl

Directions

1. Preheat the oven to 160°c fan/180°c/370°f.
2. To make the baba ganoush, chop the aubergines in half lengthways. Score a crisscross pattern into the flesh (making sure not to chop all the way through) then drizzle with 2 tbsp of the oil. Place cut side up onto a baking tray and bake in the oven for 50-55 minutes, until soft. Scoop the soft aubergine flesh out of the skin and whizz up in a food processor with the remaining ingredients and a sprinkling of salt and pepper, until you have a nice thick dip. Taste and adjust the seasoning.
3. Meanwhile, place the sweet potato onto a baking tray and drizzle the oil, then season with salt & pepper. Give it a mix, then roast in the oven along with the aubergine for 50-55 minutes, or until the chunks of sweet potato are golden.
4. To serve, fill two bowls with salad leaves, then top with the roasted sweet potato, salad veggies of choice, falafel and a spoonful of baba ganoush. Serve with a sprinkle of pomegranate seeds.