Roasted Yam:

• 1 yam, diced
• sprinkle of salt, pepper & oil

Cauliflower Rice

• ½ large head of cauliflower
• 1 TBSP coconut oil
• 1 tsp garlic powder
• 1 tsp onion powder

Remaining Salad:

• 5oz arugula & spinach mix (or just one or the other)
• ½ cucumber, diced
• 3 stalks celery, diced
• 3 green onions, diced
• 1 large lemon juiced
• ½ avocado
• ½ cup of dill, finely chopped
• ¼ cup olive oil
• salt & pepper to taste (about 1 tsp salt, ½ tsp pepper)

1. Preheat the oven to 425F
2. Dice the yams and place on a baking sheet, lined with parchment paper
3. Sprinkle with salt, pepper and a touch of olive or grapeseed oil
4. Roast for 25-30 minutes
5. Heat a large frying pan over medium heat with 1 TBSP coconut oil
6. Meanwhile, roughly dice ½ your cauliflower head so that it fits in the food processor
7. You will have to do it in a few batches as it doesn't all fit
8. Pulse the cauliflower until it's a rice like consistency, trying not to shred it too finely - it can have a few small chunks in there
9. Place the cauliflower rice in the frying pan and season with garlic powder and onion powder
10. Saute for 10-15 minutes until fully cooked through
11. While that's happening, dice the cucumber, celery, greens, avocado, green onions and dill
12. Mix everything together in a bowl, and season with oilve oil, lemon juice, salt and pepper
13. If it needs more flavour, you can add a pinch of cayenne, or more salt, pepper, dill and lemon juice!