for the chips:
1 medium-sized sweet potato
olive oil or melted coconut oil
salt and pepper, to taste

for the cauliflower:
1/2 cauliflower
1/2 red onion
2 tsp cumin, ground
1 tsp turmeric
1 limes
macadamia or coconut oil, melted
1/2 can coconut cream

for the dressing:
1 Tbsp tahini
1 Tbsp coconut or natural yogurt
1 lime

for the bowl:
1 small carrot
1 cup shredded cabbage
1 cup mixed baby salad leaves
1 small avocado
1 cup cherry tomatoes, halved
1 zucchini, peeled into strips
1/2 apple, sliced
1 15-oz can chickpeas, rinsed and drained
1 handful mint leaves
1 handful almonds
2 small red chilies, sliced
1 handful sultanas or golden raisins
1 Tbsp sesame seeds

Pre-heat the oven to 350F.

Cut the sweet potatoes into thin chips then place them onto a baking tray. Drizzle with oil, season with salt and pepper, and cook for 40 minutes or until tender.

Meanwhile to make the cauliflower curry, chop the cauliflower into small bite-sized pieces. Next, process the onion, cumin, turmeric, 1/2 teaspoon sea salt, the juice of one lime and a couple of tablespoons of oil together in a small blender until relatively smooth. Pour the mixture into a frying pan and cook on a medium heat for 30 seconds. Add the cauliflower to the pan and toss to coat. Finally, pour in the coconut cream and simmer for 15 minutes or until the cauliflower is tender but still has a little bite.

To make the dressing, in a small bowl squeeze in the juice from the remaining lime, add the tahini, yogurt and 1 tablespoon of oil. Stir to combine. Set aside.

Grate the carrot and mix with the cabbage, then toast the sesame seeds and pour over them.

To assemble the bowls arrange the sweet potato chips, curried cauliflower, tomatoes, zucchini, cabbage/carrot mix, avocado, mixed leaves, chickpeas and apple. Top with the sultanas, almonds, mint leaves, chili and dressing. Serve, seasoning with salt and pepper.