Moroccan Roast Veg + Greens

Spice is life! Transform any roasted veggie dish with nature’s own flavour enhancer. I opted for a bought spice mix (because… convenience) but you could absolutely make your own blend. Whatever you choose, just make sure it’s good quality!

Time: 50 minutes

Serves: 4 

What you need:

1x cup cooked grain of your choice (I used buckwheat, but quinoa or brown rice would also work well)

1x tin aduki beans OR red kidney beans (drained)

1x bunch of kale (chopped) OR 3x big handfuls of baby spinach

1x carrot, grated

1/2 cauliflower, cut into chunks

1/4 Japanese pumpkin, cut into chunks

1x onion, chopped

6-8 cloves of garlic, peeled

1/4 cup pepitas

1/4 cup almonds, toasted

2x tablespoons sesame seeds

1x tablespoon Moroccan spice mix

Olive oil

Salt + pepper, to taste

Dressing:

1x tablespoon apple cider vinegar

2x teaspoons honey or maple syrup

Juice 1/2 lemon

1x tablespoon olive oil

Salt + pepper, to taste

What to do:

1/ Preheat oven to 200 degrees Celsius.

2/ Mix together the pumpkin, cauliflower, onion + garlic in a large bowl. Add a good glug of olive oil, salt + pepper + Moroccan spice, + combine. 

3/ Transfer to a large baking tray + roast until veggies are soft (but not mushy.)

4/ Meanwhile, combine dressing ingredients in a large bowl, add the kale + massage with your hands (if you’re using baby spinach, lightly toss to combine.) Add aduki beans, cooked grain of your choice, grated carrot + nut + seed mix.

5/ Once veggies are done, let them cool + then add to the greens mix. Give everything a light toss + serve!