Eat

Morroccan spiced roasted sweet potato with cauliflower, kale and quinoa

April 19, 2017
Eat

Morroccan spiced roasted sweet potato with cauliflower, kale and quinoa

April 19, 2017

I love making a warm salad, especially as it’s now getting a bit cooler over here in Sydney. This is my favouriteย combination but you could roast different vegetables in the spices such as: zucchini, pumpkin, broccoli, carrots and capsicum.

I make a lime and coriander coconut yoghurt to go with this salad but you could use natural yoghurt if you eat dairy.

You know how much I like making my life easy with healthy food and this is a dish you can prepare in advance if you are roasting a big tray of vegetables in order to make a few different dishes (#mealprep).

You will need:

1 large sweet potato

1/2 a cauliflower

1 cup of kale

I cup of cooked quinoa

toasted almonds

1 tbsp moroccan spice mix (see notes)

Coriander and lime yoghurt

1/4 cup of chopped coriander

3 tbsp of coconut yoghurt

juice and zest of 1/2 a lime

pinch salt

pinch pepper

Method:

  • Preheat your oven to 150 degrees C.
  • Prepare the sweet potato and cauliflower in a roasting tray. Drizzle with olive oil and the moroccan spice mix. Place into the preheated oven for around 25 minutes or until the vegetables are cooked.
  • Cook the quinoa: rinse the quinoa until the water runs clear, place the rinsed quinoa into a pan with 2 cups of water and a dash of apple cider vinegar. Bring the water to a boil and then reduce to a simmer until all the water has absorbed (around 10 – 15 minutes). Leave the quinoa in the pan to cool.
  • Massage the kale with olive oil, salt and pepper until kale is limp.
  • Toast some almonds in a hot pan on the stove and pace to one side
  • Place all of the ingredients for the yoghurt into a bowl and mix well
  • Assemble the quinoa, roasted vegetables and kale into a bowl or plate. Top with the yoghurt and toasted almonds.
  • Enjoy x x

Notes:

  • A good moroccan spice blend includes: ground cumin, ground ginger, ground cinnamon, ground coriander, cayenne, ground allspice, ground cloves, salt and pepper
  • This recipe will appear on the Chefs Palate menu in June.

Sophie Benbow

Sophie is a true advocate for health and wellness. Her conscious eating and regular fitness regime has given her knowledge that she wants to share with all of her readers. From her personal recipes to her personal style and training tips you can find it here at sophiebenbow.com.

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