Preheat the oven to 200°C (400°F) using top and bottom heat.
Place the cubed sweet potato, cooked brown lentils, and cooked corn on a baking sheet. Drizzle with 2 tbsp of olive oil and season with the paprika, 2 tsp of turmeric, black pepper, cumin, and salt. Toss to coat and bake for 25 to 30 minutes.
While the vegetables are baking, prepare the dressing. In a blender, combine the ripe mango, 2 tbsp of olive oil, flaxseed oil, juice of 1 lime, salt, black pepper, 1/2 tsp of turmeric, water, and fresh ginger. Blend until smooth and creamy.
Remove the baking sheet from the oven. Scatter the sliced red onion, halved cherry tomatoes, cubed avocado, fresh parsley, and sesame seeds over the baked mixture. Drizzle generously with the mango dressing before serving.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →