Preheat oven to 200°C.

To make the mojo marinade, combine all the ingredients in a medium bowl and whisk until combined. Reserve half the marinade for the citrus almond dressing. Place remaining mojo marinade in a bowl and add chicken. Cover and marinate for as long as possible, preferably overnight.

Place the beetroot and radishes on a lined baking tray and toss with olive oil, sea salt and pepper. Place chicken on the same tray (if your tray is large enough, otherwise use a separate tray) and roast in the oven for 15 minutes. After 15 minutes, remove the chicken from the oven and set aside to rest. Give the veggies a toss and roast for a further 5–10 minutes or until the beetroot is golden around the edges.

Meanwhile, place the cauliflower in a food processor and pulse in 10 second increments (to avoid turning the cauliflower to mush) until the texture resembles the texture of cous cous or rice (if you don’t have a food processor, you can make this by simply grating the cauliflower on a box grater—it is a little more time consuming but gets the job done.)

Heat oil or butter in a large frying pan to a medium temperature and add the cauliflower cous cous. Stirring occasionally, cook until the oil or butter has coated all the cauliflower and it is warm, about 5–10 minutes.

For the citrus almond dressing, place the remaining half of the mojo sauce in a bowl. Add the nut butter and coriander and stir to combine. Season to taste and add a few tablespoons of warm water until you reach a thick but pourable consistency.

To assemble, divide the cauliflower cous cous between the bowls. Slice the chicken and divide between bowls together with beetroot, radishes, hummus, artichokes and sliced avocado. Drizzle with citrus almond dressing, allowing it to seep through to the cauliflower cous cous. Scatter with mixed nuts and baby herbs.