1. Cut the sweet potato in cubes and the bell pepper in slices and add them to an oven form. Add some cut garlic, 1 tbsp hazelnut oil, 1tsp ras el hanout, 1/2 tsp Cheyenne pepper , salt and pepper to the form and combine everything well. Add the form to a preheated oven and roast it for about 15minutes on 200degrees. After 10 minutes add 1/2 cut yellow onion and stir the mixture around.

2. Cut the cauliflower and a small yellow onion in 1cm thick slices and add it to a cast iron pan that has been covered with 1tbsp of walnut oil. Make sure the temperature is on medium heat, to prevent our veggies from burning. Roast the vegetables for about 2minutes per side. Add ras el hanout, Cheyenne pepper, salt and pepper on top of the cauliflower and make sure it is covered with spices on both sides. Roast it for 1 more minute each side until it gets slightly brown. Place the cauliflower on a place and cover it with a lid to make sure it stays warm.

3. Cut the tempeh in cubes and add it with the chickpeas to a preheated cast iron pan. Dry roast the mixture for 3 minutes. Cover the mixture with 1 tsp Sumak, 1/2 tsp Ras el Hanout, 1/3 tsp Cheyenne Pepper and add 1tbsp of balsamic vinegar. Combine everything to make sure it is all covered and continue roasting it for about 2 minutes.

4. Assembly time! Add all the vegetables to a bowl and top if off with cut almonds, dated, cilantro and mint.