-
1
Preheat oven to 180 degrees C or 355 degrees F.
-
2
Combine ground coriander, paprika, ground ginger and cumin.
-
3
In a pan, fry spices for 12 minutes, until fragrant.
-
4
Peel the sweet potato and cut in cubes.
-
5
Combine half of the spice mixture with 1 tablespoon of olive oil and sweet potatoes.
-
6
Mix well.
-
7
Transfer to a baking tray and bake for 20 minutes.
-
8
Mix remaining spice mixture with chickpeas and 1 tablespoon of olive oil.
-
9
Set aside.
-
10
Combine grated ginger, a half of chopped garlic and chili in a bowl.
-
11
You might want to prepare your vegetables in advance before you stir fry them, as its a fast process and there is no time for chopping.
-
12
Slice carrots with a potato peeler in long stripes.
-
13
Remove corn kernels from cob with a knife.
-
14
Chop scallions.
-
15
Prepare the dressing: Mix together avocado, coconut milk, lime juice, remaining olive oil, and remaining chopped garlic in a food processor or with a mixer.
-
16
Add a pinch of salt.
-
17
After roasting sweet potatoes, stir them with a spatula and add chickpeas to the baking tray.
-
18
Bake for 10 more minutes.
-
19
In a wok or skillet, saute napa cabbage in a tiny bit of sunflower oil over medium heat until it softens (23 minutes), stirring occasionally.
-
20
Season with salt and pepper.
-
21
Take bowls and distribute napa cabbage evenly.
-
22
Put the wok back on the stove.
-
23
Add a bit of oil and 1/3 of the garlic-ginger-chilli mixture.
-
24
Add carrots to the wok and saute for 4 minutes or until golden, stirring occasionally.
-
25
Transfer to the bowls.
-
26
Repeat the procedure with corn and half the scallions.
-
27
Stir the chickpeas and sweet potatoes and bake for 5 more minutes.
-
28
After they are done, distribute the vegetables, sweet potatoes and chickpeas among the bowls.
-
29
Pour dressing over everything and sprinkle with black sesame seeds and remaining scallion rings.
-
30
Enjoy!
