super veg

8 baby carrots, unpeeled, trimmed, scrubbed, halved Lengthways
 2 large beetroot, trimmed, scrubbed, cut into thin wedges
 2 small red onions, cut into thin wedges
 1 red capsicum, deseeded, thickly sliced
 80ml (⅓ cup) olive oil, plus extra, to drizzle
 425g can no-added-salt lentils, rinsed, drained
 500g lamb mince
 1 tbs Moroccan seasoning
 60ml (¼ cup) fresh lemon juice
 2 tbs hulled tahini
 120g baby spinach

1 Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Place the carrot, beetroot, onion and capsicum on the prepared tray. Drizzle over 2 tbs oil and toss until coated. Roast for 25 minutes or until tender. Add the lentils and toss until warmed through.

2 Meanwhile, place the lamb and seasoning in a large bowl. Season and mix until well combined. Roll level tablespoonfuls of the mixture into balls. Heat 1 tbs of the remaining oil in a large frying pan over medium-high heat. Add the meatballs. Cook, turning, for 8 minutes or until browned and cooked through. Transfer to a plate.

3 Place the lemon juice, tahini, 2 tbs water, the remaining oil and half the spinach in a small food processor. Process until smooth. Season. Divide among serving plates. Top with the meatballs, vegetable mixture and remaining spinach. Drizzle over extra oil. Season with pepper, to serve.

600g sweet potato, peeled, cut into 1cm pieces
 1 small red onion, cut into wedges
 1 tbs olive oil
 3 tsp chipotle seasoning
 8 small flour tortillas
 400g can black beans, rinsed, drained
 2 baby gem lettuces, leaves separated
 1 large avocado, thinly sliced
 2 tbs pepitas, toasted
 Fresh coriander leaves and lime wedges, to serve