Preheat the oven to 180 ºC or 355 ºF.

Combine ground coriander, paprika, ginger and cumin. In a pan, fry the spices for 1-2 minutes, until the aroma appears.

Peel the sweet potato and cut in cubes. Combine half of the spice mixture with 1 tablespoon of olive oil and the sweet potatoes. Mix well. Transfer to a baking tray or form and bake for 20 min.

Mix the second half of spice mixture with the chick peas and 1 tablespoon of olive oil. Set aside.

Combine ginger, garlic and chilli in a bowl. You might want to prepare your vegetables in advance before you stir fry them, as it's a fast process and there is no time for chopping.

Slice the carrots with a potato peeler in long stripes.

Remove the corn kernels from cob with a knife.

Chop the scallions.

Prepare the dressing: mix together avocado, coconut milk, lime juice, olive oil and garlic in a food processor or with a mixer. Add a pinch of salt.

After 20 min of roasting the sweet potatoes, stir them with a spatula and add the chickpeas on the backing tray, as shown on the picture above. Bake for 10 more minutes.

In a wok or skillet, sauté the napa cabbage in a tiny bit of oil over medium heat until it softens (2-3 minutes), stirring occasionally. Season with salt and pepper.

Take two bowls and distribute the napa cabbage evenly into both bowl.

Put the wok back on the stove. Add a bit of oil and one third of the garlic-ginger-chilli mixture. Add the carrots to the wok and sauté for 4 minutes or until golden, stirring occasionally. Transfer to the bowls.

Repeat the procedure with corn and scallions.

Stir the chick peas and sweet potatoes and bake for 5 more minutes.

After they are done, fill the vegetables, the sweet potatoes and the chick peas into the bowls.

Pour the dressing over everything and sprinkle it with black sesame seeds and the remaining scallion rings.

Enjoy!