Roast Vegetables
Preheat oven to 220 °C.
Cut sweet potatoes, beetroot, and cauliflower into bite-sized pieces.
Toss vegetables with oil, curry powder, salt, and pepper.
Roast for 20 minutes.
Halve cherry tomatoes.
Prepare Sauce
Zest and juice the lemon.
Mix soy yoghurt, lemon juice, zest, chopped parsley, and mustard.
Season with salt, sugar, and pepper.
Prepare Salad
Wash and dry spinach.
Toss spinach with oil, reserved lemon juice, salt, and pepper.
Serve
Arrange roasted vegetables on plates.
Serve with spinach salad and yoghurt sauce.
