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You may have read earlier in the week about the benefits of fermented vegetables in out feature article about Pat’s Veg, or you may have seen some of the amazing prizes on offer through our Facebook competition. I wanted to create a quick, easy and healthy dish using some of Pat’s amazing produce.
These veggie bowls with special sauce have a fantastic range of colours, flavours and textures and are packed with veggie goodness. So much so, that one serve can provide you with up to six different of vegetables. Talking about benefits, this recipe has the perfect balance of protein, good fats, carbohydrates and fibre and can readily be eaten for breakfast lunch or dinner.
But my favourite thing about this recipe is how easy it is to adapt. Any of the vegetables can be replaced with whatever you have in your fridge or what is seasonally available.
- 1/2 cup quinoa uncooked, rinsed
- 1 small sweet potato
- 1 head of broccoli
- 1 can (400g) of chickpeas, drained and rinsed
- 80g baby spinach (~2 handfuls)
- 1 medium carrot, grated
- 1/2 avocado, diced
- 1/4 cup slivered almonds
- 4 heaped tbs Pat's Veg Beetroot kraut
- 2-4 eggs (optional)
- 1/4 tahini
- 1/4 cup water
- 1 tbs white wine vinegar
- 2 tsp honey
- 2 tsp dijon mustard
- 1/4 tsp gound paprika
- pinch of cayenne pepper
- salt and papper to taste
- Preheat over to 200°C
- To cook the quinoa: place the quinoa in a small pot with 1 cup of water. Bring to a boil, the lower the heat to a simmer and let gently cook for about 15 minutes, or until you see small tails on the quinoa seeds. Once all the water has been cooked, take the pot of the heat and stir in the baby spinach. Set aside to let the spinach wilt and the quinoa cool.
- To make the roast veggies: peel and dice the sweet potato, drain and rinse the chickpeas and cut broccoli into florets. Toss the veggies with olive oil, salt and pepper. Roast for 20 minutes, tossing occasionally.
- While the veggies are roasting and the quinoa cooking, make the special sauce. To do this, mix all the sauce ingredients together until combines and a smooth sauce is produced.
- If you want to add an egg, fry eggs in a small pan until bottoms are crisp.
- To serve: toss roast vegetables with cooked quinoa and baby spinach and grated carrot. Serve into bowls. Top with avocado and almonds, and drizzle over a generous amount of special sauce.
- Serve with 1-2 heaped tbs of Pat's Veg Beetroot kraut and top off with a fried egg.
- Serves 2-4