Preheat the oven to 200 degrees top/bottom heat.

Peel and dice the sweet potato and carrot and place in an ovenproof dish. Mix with 2 tablespoons olive oil, ¼ teaspoon chili flakes, 1 teaspoon liquid honey, and some coarse sea salt. Cook in the preheated oven on the 2nd rack from the top for about 20-25 minutes, until the vegetables are tender. Then remove from the oven and let cool slightly.

Cook the bulgur in a small saucepan in twice the amount of water, plus a pinch of salt, as directed on the package. After swelling, loosen with a fork.

For the dressing, wash the cilantro and shake dry. Pluck off the leaves and fine stems and place in a tall container. Add 2 tablespoons tahini, the juice of ½ lemon, ½ clove garlic, ½ teaspoon cumin, and some salt and pepper. Blend all ingredients with a hand blender to make a creamy dressing. While blending, carefully and gradually add a little lukewarm water until the dressing reaches the desired consistency.

Wash the lettuce leaves and spin dry. Wash the tomatoes and halve or quarter them, depending on their size. Cut the avocado in half and pit it. Lift out the flesh with a spoon and cut into wedges.

Arrange bulgur, oven vegetables, lettuce, tomatoes and avocado on two plates. Crumble the feta cheese over the top and sprinkle a tablespoon of mixed seeds over each bowl. Finally, drizzle generously with the dressing and serve.