Buddha (would approve) Bowl
As I'm constantly active I like my lunches to really fill me up and won't leave me craving sweet food afterwards! This salad definitely does that and is full of heaps of good and nutritious vegetables! I usually always incorporate a type of meat into my meals but I felt like I needed a good vegetable fix and I definitely got enough fuel and protein from this meal without adding in meat. I have made this with and without quinoa, I preferred it without as its already pretty filling but if you wanted the extra carbs its a good way to bulk it up!
Serves 4
Ingredients:
- 1 Can of Chickpeas - 1 Bunch of Dutch Carrots (I find these are yummier once roasted but regular carrots will be just as good) - 1/4 head of Cauliflower - 1 Sweet Potato - 250 grams of Spinach - 250 grams of Rocket - Spices (I used turmeric, cumin, paprika & a bit of cinnamon)
Dressing:
- 1/4 cup of Tahini with 1/4 cup of water - 2 tablespoons of Lemon Juice - Lots of Z'atar Seasoning
Method: In a small bowl mix all dressing ingredients together and keep mixing until you get the desired consistency. Experiment with the Z'atar and Lemon Juice, I personally like a lot of both!
Pre-heat your oven to 180 - 200 degrees. Chop your veggies into bite sized pieces and place on baking trays, mixed with a bit of oil and your chosen spices. I like to chop my sweet potato into tiny cubes, keep my cauliflower in fairly big bits and break my dutch carrots in half. Roast those for about 30 - 45 minutes, just keep an eye on those as my oven takes longer than most. While they are roasting you can pan fry your chickpeas in a teaspoon of oil (I use coconut) and spices (I used paprika and garlic powder). If you want to bulk up your salad you can also cook some quinoa in this time (I used 1 cup). You won't need to pan fry these for long, when you hear some popping that will be an indication that they are nearly done. Once all your vegetables are cooked, mix them all together in a big bowl with the chickpeas, spinach, rocket & possibly quinoa. Mix your dressing through or save to pour on top of your salad before you eat.
