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.
Serving Size 4