• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato and zucchini into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out in a single layer. • Bake until tender, 20-25 minutes. Set aside to slightly cool. TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• When veggies have 10 minutes cook time remaining, cut each spinach falafel into quarters (don't worry if they crumble!). • Heat a large frying pan over medium-high heat, then add some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, cook falafel, tossing, until deep golden brown, 5-6 minutes. • Transfer to a paper towel-lined plate.

• While falafels are cooking, combine chimichurri sauce, plant-based aioli and a splash of water in a small bowl. • To the slightly cooled veggie tray, add mixed leaves and a drizzle of balsamic vinegar. Gently toss to combine. Season to taste.

• Divide roast veggie salad between bowls. Top with falafel. • Drizzle with plant-based chimichurri aioli. • Sprinkle with flaked almonds to serve.