Sweet Potatoes	g
Hokkaido Pumpkin	g
Olive Oil	tbsp
Honey	tbsp
Red Pepper Flakes	tbsp
Quinoa	g
Baby Leaf Salad	g
Pomegranate Seeds	g
Shrimps	g
Sriracha Sauce	tbsp
Sweet Smoked Paprika Powder	tbsp
Lemon Juice	tbsp
Garlic Clove
Avocado
Olive Oil	tbsp
Lemon

1. Wash and dry the sweet potatoes and cut in half lengthways. Cut the pumpkin into even wedges.
2. Preheat the oven to 200 ºC. On a rimmed baking sheet, combine the sweet potatoes, pumpkin, olive oil, and a pinch of salt. Arrange the potatoes cut side down. Transfer to the oven and roast for 25 minutes, until fork tender. Flip the potatoes and pumpkin slices and drizzle with honey. Season with red pepper flakes. Return to the oven and roast until everything is caramelized, about 10-15 additional minutes.
3. In the meantime, prepare the quinoa in salted water according to the package instructions. Wash the salad and spin dry. Peel avocados, remove the core and cut the pulp into slices. Knock the pomegranate seeds out of the shell.
4. Drain the quinoa and place in a bowl together with the salad and pomegranate seeds and mix well.
5. For the lemon dressing, wash the lemon, dry it, rub the peel with a fine grater, halve the lemon and squeeze out the juice. Put the lemon juice, lemon zest and olive oil in a bowl, season with salt and pepper and mix with a whisk.
6. Rinse the shrimp cold and pat dry. Peel the garlic and cut into fine cubes. Heat the olive oil in a pan to medium high and fry the prawns for about 5 minutes.
7. Add paprika powder, Sriracha sauce, garlic and lemon juice. Mix till evenly coated. Then season with salt and pepper.
8. Mix the salad with the lemon dressing. Spread the sweet potatoes, pumpkin, avocado and shrimp on the salad and serve with the rest of the dressing.

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