Cleanse Bowl Salad

• 1/4 butternut pumpkin
• 1 tbs olive oil
• 1/2 cup quinoa cooked
• 1/2 avocado cubed
• 1 carrot grated
• 1 beetroot grated
• 2 handfuls spinach
• 1 pinch sea salt
• 1 sprinkle sesame seeds *to decorate
• 1 sprinkle chilli flakes *to decorate

DRESSING

• 1 tbs tahini
• 1 tbs olive oil
• 1 tsp turmeric powder
• 1 tbs lemon juice

1. Preheat the oven to 180C.
2. Slice the butternut pumpkin into long wedges and arrange on a tray lined with baking paper. Roast in the oven for 35 – 40 minutes, or until cooked through and slightly caramelised.
3. Meanwhile, make the dressing by adding all the dressing ingredients in a small bowl and whisking until combined.
4. Divide the quinoa, avocado, grated carrot and beetroot, spinach and roasted pumpkin between two bowls. Drizzle over the dressing.