Prep: 15 mins
Cooking: 25 mins
Ingredients:
Sweet Potato
Bell Peppers
Cauliflower
Kale
Spinach
Garlic
Sundried Tomato Hummus (Chickpeas, Olive oil, Garlic, Sundried Tomato paste, Salt, Pepper)
Dried Dates/Apricots
(Optional: Biolife Vegan Cheese)
Seasoning for Roasted Veggies:
Coconut oil
Sea Salt
Pepper
Garlic Powder
Cumin
Oregano
Fresh Thyme
Smoked Paprika
Curry Sauce:
Curry Paste of choice
40ml Oat Milk
2 Tsp Coconut Cream
Sundried Tomato Paste
Curry Powder
Cumin
Sea Salt
Pepper
Fresh Thyme
Instructions: Preheat oven at 180c.
Dice up a small Sweet Potato, a couple of Cauliflower florets, and some Bell Peppers. Cover in oil, then season generously. Roast for around 20 minutes.
In the meanwhile, make the Hummus and serve onto your plate.
Then, lightly fry Spinach and Kale in Coconut oil and Garlic. Place next to the Hummus.
In the same pan, mix the Curry Sauce ingredients.
When the 20 minutes are up, remove veggies and place into an ovenproof casserole, add chopped-up Dried Dates/Apricots, pour Curry Sauce on the top, (optional: sprinkle on Vegan Cheese), and place in the oven for a further 5 minutes, then add to your plate.
Add some Fresh Thyme or Oregano on top for even more flavor.
Enjoy! ^-^
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