MOROCCAN POTATO NOURISH BOWL
PREP TIME: 20 MINUTES
COOKING TIME: 30 MINUTES
SERVES: 4
INGREDIENTS
1 cup Quinoa
2 cups (500ml) vegetable stock
2 tbsp mint leaves, chopped
2 tbsp dukkah
400g tin chickpeas, drained
1 avocado, deseeded and sliced
250g punnet cherry tomatoes, halved
1 cup baby spinach
1/2 bunch coriander leaves
Moroccan Roasted Veggies
2 tbsp olive oil
1 tbsp Moroccan spice mix
500g baby Spud Lite potatoes, quartered
1/2 bunch baby carrots, washed
1/2 bunch baby beetroot, washed and halved
Tahini & Lemon Dressing
2 tbsp tahini
Juice 1 lemon
1 clove garlic, crushed
1/3 cup Greek style yogurt
salt flakes ad freshly ground black pepper
METHOD
1. Pre Heat Oven and Roast Veggies
Heat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. For the Moroccan roast veggies, place oil and spice mix together in a large mixing bowl, stirring until combined. Add potatoes, carrots and beetroot tossing until well coated. Place vegetables on prepared baking tray in preheated oven for 30 minutes, turning halfway through.
2. Make Tahini Dressing
For the tahini dressing, combine tahini, lemon juice and garlic together in a small mixing bowl, stirring until mixture is smooth. Add yogurt, 2 tablespoons of water, salt and pepper, stirring to combine.
3. Boil Quinoa
Place quinoa and vegetable stock together in a small saucepan over a medium heat. Bring to boil, reduce heat to low and simmer for 15 minutes. Drain and allow to cool.
4. Create!
Place quinoa and vegetable stock together in a small saucepan over a medium heat. Bring to boil, reduce heat to low and simmer for 15 minutes. Drain and allow to cool.
YOU MIGHT ALSO LIKE…
PEA & HAM MASHED POTATO BAKE
Pea & Ham Mashed Potato BakePREP TIME: 20 MINSCOOKING TIME: 2 HOURS 15 MINSSERVES: 6INGREDIENTS 1 ham hock 1 ½ tablespoons olive oil 2 cloves garlic, crushed 2 leeks, thinly slice 1.5kg Spud Lite potatoes, peeled and quartered 3 cups frozen peas, thawed ¾...
FRENCH ONION MASHED POTATOES
French Onion Mashed PotatoesPREP TIME: 15 MINSCOOKING TIME: 50 MINSSERVES: 6INGREDIENTS 1.5 kg Spud Lite potatoes, peeled and diced 2 x Continental beef stock pot sensations 80g unsalted butter 1/3 cup Gruyere cheese, finely grated salt flakes and freshly...
CURRIED VEGETABLE AND COCONUT SOUP
CURRIED VEGETABLE AND COCONUT SOUPPREP TIME: 20 MINSCOOKING TIME: 30 MINSSERVES: 6INGREDIENTS 1 tablespoons olive oil ¼ cup Patak’s Korma paste 1 large brown onion, diced 2 cloves garlic, crushed 2 large carrots, peeled and diced 2 celery sticks, diced 1 litre...