Recipes ROAST VEG CRUNCH BOWL
ROAST VEG CRUNCH BOWL
Want to include more veggies in your diet for the New Year? This roast veg bowl is packed with goodness with loads of crunch and spicy punch.
- WHAT YOU WILL NEED -
- FOR THE ROAST VEG:
- FOR THE BOWL:
- 8 baby carrots
- 1 cup cooked couscous
- 2 cups diced butternut
- 1 cup red cabbage, finely shredded
- 1 cup tinned chickpeas, drained and dried
- 8 cucumber ribbons (use a veggie peeler to make them)
- 2 Tbsp extra virgin olive oil
- 8 mint leaves
- 2 tsp runny honey
- large handful coriander and parsley, finely chopped
- 1 tsp Cape Herb & Spice Veggie Seasoning ROAST
- pomegranates and edible flowers (optional)
- 1 tsp Cape Herb & Spice PORTUGUESE PERI PERI
- FOR THE DRESSING:
- FOR THE DRESSING:
- 4 Tbsp extra virgin olive oil
- 3 Tbsp white balsamic vinegar
- 1 tsp runny honey
- ½ tsp Cape Herb & Spice Veggie Seasoning ROAST
- METHOD -
Place the carrots, diced butternut and chickpeas in a large bowl, pour over the olive oil and honey and toss to coat. Sprinkle the veggies with the seasoning spices and toss again to ensure everything is evenly coated with spice. Line a baking sheet with non-stick baking paper and spread out the vegetables on the sheet. Roast the veggies in a pre-heated 200˚C oven until cooked through – it takes about 30 minutes. (You could, if preferred, also roast these in your air fryer at 200˚C. Just do try to have a single layer of veggies or stack them in such a way that maximum airflow is allowed around the veggies.)
Once the veggies are roasted, build you bowl with the veggies and the rest of the bowl ingredients. Whisk together all the dressing ingredients and you’re ready to serve!
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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