On a parchment paper place the slices of sweet potatoes, asparagus and fennel. Spray them with coconut oil ( no salt ) and bake for about 35-45 min .
While your vegetables are in the oven it’s time to chop your celery, radishes and strawberries.
Last step : vegan goddess dressing: in a food processor combine: 1 avocado, 1/4 of sweet red pepper, 1 bunch of parsley, 1 bunch of mint, 1-2 Tbs of raw tahini, 2 lemons, 1 Tbs olive oil and add ice cold water to get the perfect consistency. Sprinkle salt and pepper
Layer the vegetables in a bowl, drizzle the dressing on top . Enjoy 😊