My insta story hasn't even been posted a whole hour, but already I'm getting tons of messages for this recipe and IT'S SO EASY, you can literally whip it up tonight so let's do this! 

I can't take all the credit, because it was def inspired by this recipe on Goop. And the only reason I didn't follow it to a T is because 1. What is Harissa, and where do I get it?? 2. I can't have dairy, so had to get a bit creative with the dressing/sauce and 3. I just like to simplify where I can. So follow mine or follow GP's, either way, I'm sure it'll turn out AMAZING!!!

INGREDS

• 1 sweet potato, chopped up into small cubes
• 1 head of cauliflower, chopped up into florets ((or a bag of cauli florets))
• 1 can of chickpeas, drained
• Curry paste ((I used this one, it's GF, But you could probs also just season with curry powder, turmeric, warm spices, etc.))
• 1 really ripe avocado
• Splash of coconut milk
• Fresh Cilantro
• Fresh Green Onion/Scallion

THE HOW TO

1. Preheat oven to 400 degress, and grease a lined sheet pan with your neutral oil of choice ((I did olive))
2. Throw the cauli, potato and chickpeas into a big bowl and add a big dollop of the curry paste and mix it all up until every veg has a good amount of the curry
3. Dump the veg onto the prepared pan and spread 'em all out evenly. I ended up adding turmeric and cracked black pepper, but waited to add salt
4. Bake for 45 minutes
5. While it's baking, mash up the avocado as best you can, and then added little splashes of coconut milk until the consistency is like that of an "avocado crema"
6. When the veggies are done, drizzle your crema on top and add fresh cilantro and green onions

Seriously, the combo of warm spicy veggies + cool crema is out of this world!! This is my new fave meal of the moment. Hope you enjoy! Tag me if you make it, I love to see your Five Minute Inspired creations!!

xo