Let's end the week on a nutritional high that isn't only veg-packed yumminess, but also loaded with essential vitamins and minerals.
Cooked and prepped in under 40 minutes, this vegan recipe also makes for a quick and easy mid-week meal.
You'll need:
1 red onion
4 teaspoons red wine vinegar
2 tablespoons madras curry paste
2 tablespoons vegetable oil
pinch of salt and pepper
1 large cauliflower
2 large sweet potatoes
handful of lambs lettuce
2 to 3 spoons of coconut yoghurt
handful fresh mint
Method:
Pre-heat the oven to 200° degrees Celsius.
Slice the red onion and add to a small bowl. Add the red wine vinegar and leave to pickle.
In a large bowl, combine the madras curry paste with the vegetable oil.
Season with salt and pepper, and stir until smooth.
Slice the cauliflower into 4 steaks. Set aside the leaves. Cut the sweet potatoes into wedges.
Rub the curry paste over the cauliflower steaks and sweet potato wedges.
Add them to a roasting tray and bake for 25 minutes.
Add the cauliflower leaves and roast for another 10 minutes.
Remove from the oven and top with lambs lettuce, coconut yoghurt, the pickled red onion and a handful of fresh mint.
Serve and enjoy immediately.
This carrot, olive and almond salad is packed with high amounts of:
Vitamin A
Vitamin B1
Vitamin B2
Vitamin B5
Vitamin B6
Vitamin C
Vitamin K
Folate
Omega-3
Fibre
Calcium
Iron
Potassium
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