Ingredients
| 2 small sweet potatoes |
| 2 whole bay leaves |
| 2 tbsp olive oil (or coconut oil) |
| 1 tsp cinnamon |
| 1 tsp smoked paprika |
| 1 tsp cumin |
| 1 tsp chilli flakes |
| ½ cup almonds |
| 2¾ tsp salt |
| 2 cups couscous |
| 2 cups water |
| 2 tbsp white vinegar |
| 3 tbsp extra virgin olive oil (or coconut oil) |
| ⅓ cup extra virgin olive oil |
| 4 cloves garlic |
| 1 tbsp balsamic vinegar |
| 1 tbsp honey |
| 1 tsp grain mustard |
| 1½ cups button mushrooms (brushed clean) |
| 4 sprigs thyme (leaves picked) |
| ¼ tsp turmeric |
| 1 bunch asparagus |
| 1 cup salad leaves |
| 1 handful coriander leaves (fresh; chopped;) |
| 1 small beetroot (raw; peeled; grated) |
Preparation
Read full directions on Cook Republic at http://www.cookrepublic.com/turmeric-mushroom-salad-with-beetroot-and-sweet-potato/
