Method
1. Roast Vegetables: Preheat oven to 200°C. Toss sweet potatoes and cauliflower in olive oil, salt, pepper, and roast for 25-30 minutes until tender.
2. Prepare Chickpeas: Toss drained chickpeas with olive oil and roast for 10-15 minutes until crispy.
3. Assemble Salad: In a large bowl, combine quinoa, roasted sweet potatoes, cauliflower, chickpeas, radishes, avocado, and rocket.
4. Dress: Drizzle with Ozganics Creamy Avocado Dressing and toss to combine. Serve immediately.
