1Heat a small saucepan to med-high heat, spray lightly with cooking oil. Add mushrooms, 1 tsp paprika and 1 tsp chilli flakes. Sauté for 5 mins, tossing occasionally. Season with salt and pepper.
2Wipe down saucepan with paper towel. Repeat Step 1 using chickpeas instead of mushrooms.
3In a jar, mix the ingredients for the tahini dressing. Shake well to ensure a smooth, creamy consistency.
4Arrange half the rocket, red cabbage, carrot, button mushrooms, chickpeas, pepitas and avocado in each serving bowl, keeping ingredients separate. Drizzle with tahini dressing and enjoy!
The Nude Nutritionist