Healthy Fish Dinner

Vegetarian Super Bowl

 

Preheat the oven to 200C. Cut the cauliflower into small florets. Cut the carrots into batons. Peel and finely chop the ginger. Discard centre veins from kale and coarsely shred the leaves.

Line an oven tray with baking paper. Place the cauliflower and carrot on the tray. Sprinkle with ras el hanout and drizzle with 2 tsp oil. Season with a little salt and pepper. Toss well and roast for 20 mins, stirring halfway through.

Meanwhile, rinse the quinoa in a sieve. Place in a small saucepan with 330ml (1⅓ cups) water and a pinch of salt. Bring to the boil. Reduce heat and simmer, covered for 12-15 mins until water is absorbed and quinoa is tender. Remove from the heat, fluff with a fork to loosen grains and keep covered until ready to serve.

Zest the lime. Squeeze half of the lime juice into a bowl, add the zest, 1 tbs oil, 2 tbs soy sauce and 1 tsp honey. Stir to combine.

Toast the nut mix in a medium frypan over low heat for 1-2 mins until browned. Set aside.

Heat 2 tsp oil in same frypan over low heat. Cook ginger for 2-3 mins until soft. Add kale and squeeze over remaining half lime. Increase heat and cook, stirring for 2-3 mins until wilted. Arrange quinoa, roasted vegetables, kale, salad leaves and sprouted lentils in a bowl. Drizzle over the lime and soy dressing and serve topped with the nuts.

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