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š„ One veggie-loaded bowl coming right up! Can you guess all the hearty veggies in here without looking at the recipe?! āš¤
ā
ā£the bowl:ā£
ā£2 tbsp extra virgin olive oil, dividedā£
ā£1 small sweet potato, peeled & dicedā£
ā£1 small cauliflower, in floretsā£
ā£1 can chickpeas, drained and rinsedā£
ā£2 handfuls kale, torn into bite sized pieces ā£
ā£1/2 tsp garlic powderā£
ā£1/2 tsp smoked paprikaā£
ā£salt, to tasteā£
ā£300g Israeli couscousā£
ā£2 tbsp hemp heartsā£
ā£4 tbsp almonds, toasted & roughly choppedā£
ā£ā£
ā£the vinaigrette:ā£
ā£1 tbsp tahiniā£
ā£juice from 1 small lemonā£
ā£1 tsp dijonā£
ā£2 tsp maple syrupā£
ā£1/2 cup avocado oilā£
ā£1 tbsp fresh dill, choppedā£
ā£salt + pepper, to tasteā£
ā£ā£
ā£Preheat oven to 425 degrees. ā£
ā£ā£
ā£In a small bowl, whisk together vinaigrette ingredients. Set aside. ā£
ā£ā£
ā£In a baking dish, toss bite sized pieces of sweet potato with 1 tbsp olive oil and salt. Roast for 20-25 minutes. ā£
ā£ā£
ā£Remove baking dish from the oven and add cauliflower, chickpeas, remaining olive oil, garlic powder, paprika and a pinch of salt. Stir to combine. Roast for an additional 20ish minutes. ā£
ā£ā£
ā£Add kale and stir in. Roast for an another 5 or so minutes. ā£
ā£ā£
ā£For the last 10 or so minutes while that roasts, cook couscous according to package instructions. Drain. ā£
ā£ā£
ā£Removing baking tray from the oven. The sweet potato should be cooked, the cauliflower tender and the kale wilted and green. Stir in couscous and 3/4 or your vinaigrette. Adjust seasoning according to your personal preference. ā£
ā£ā£
ā£Top with almonds and sprinkle with hemp hearts. Drizzle on remaining vinaigrette and enjoy!ā£
ā£ā£
ā£Serves 4ā£
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