VEGAN + HEALTHY CARBS
GREAT FOR A HEALTHY DINNER, LUNCH BOXES AND ENTERTAINING
1 big Cauliflower
1 can Chickpeas / drained
2 - 4 t Curry Powder / add to taste
2 t crushed Coriander Seeds
2 T White Balsamic Vinegar / or regular Balsamic
1 T Maple Syrup or Honey
2 t Salt
1/4 cup Olive Oil
Lime or Lemon
TO FINISH THE SALAD:
Organic Baby Spinach
roughly 1 cup chopped Red Cabbage
1/2 cup toasted Almond Flakes
Preheat the oven to 180°C
Cut the cauliflower into smaller bite-size florets.
Add the Cauliflower and Chickpeas to an ovenproof dish or baking tray.
In a small bowl or cup, add the Olive Oil, Maple Syrup, Balsamic Vinegar, Curry Powder, Coriander Seeds and Salt and mix well together.
Pour the mixture over the cauliflower and chickpeas and give it a good mix until it's well coated.
Roast it in the oven for roughly 40min or until it's roasted to your satisfaction. Check on it after 20min and maybe give it a stir so the other bits can roast.
When you take it out of the oven, squeeze over some fresh lime juice. Add to taste.
Once it's cooled down or before serving, you can add the fresh ingredients.
This salad is very versatile so you can add and experiment with whatever you have available in the fridge. Here's some other goodies you can add: Cherry Tomatoes, Cucumber, Avocado, Caramelized Onion...you get the idea! Enjoy! x
ENJOY + HAPPY EATING! x
Feel free to leave a comment below. I would love to hear what you think of the recipe, if you've made it and what was your spin on it!