Preheat oven to 200°C/180°C fan-forced

Combine oil, cumin, coriander and garlic in a bowl

Arrange sweet potatoes and carrots in a single layer on a large baking tray lined with baking paper. Drizzle with oil mixture and toss to coat vegetables

Roast vegetables, turning once, for 25-30 minutes or until tender

Meanwhile scoop the avocado flesh into a bowl and add feta, lemon juice and sprinkle with dukkah. Gently toss to combine and set aside until the vegetables are cooked

To serve, arrange roasted vegetables and spinach on a serving platter. Top with avocado mixture and sprinkle with pomegranate seeds. Season to taste

Serve with lemon wedges and flatbread