Servings
3
Prep time
Cook time
Recipe
Ingredients
- 1 medium sweet potato, diced
- 2 medium beetroot, peeled & cut into wedges
- Olive oil
- 2 handfuls finely chopped kale, ribs removed
- Juice small lemon
- ½ tsp paprika
- ¼ tsp chilli flakes
- ¼ cup roughly chopped walnuts
- ¼ red cabbage, shredded
- 1 small pomegranate
- 1 tbsp extra-virgin olive oil
- ½ medium cauliflower, cut into florets
- ½ tsp turmeric
- ¼ tsp ground ginger
- ¼ tsp red chilli flakes
- Pinch sea salt
- 3 tbsp extra-virgin olive oil
- ¼ cup hulled tahini
- 2 tbsp lemon juice
- 2 tbsp lemon juice
- 2 tsp pure maple syrup or coconut nectar
- Handful fresh herbs
- ¼ cup water
- Pinch sea salt & pepper
Method
- Preheat oven to 220°C and line 2 baking trays with baking paper.
- Place sweet potato pieces on 1 tray and beetroot on the other. Spray with olive oil and season with sea salt.
- Place in the oven for 30-40 mins or until they’re cooked through and golden.
- Place kale in a medium bowl and drizzle with lemon juice and sea salt. Give it a massage for a min to soften it up.
- To make your cauliflower rice, place 1/3 of the cauliflower pieces in your food processor and pulse until you have a rice consistency. Don’t over pulse. You should do this in 3 batches.
- Heat some olive oil in a large frying pan over medium heat and add cauliflower rice, turmeric, ginger, chilli and sea salt. Cook for 4-5 mins so cauliflower is cooked through but not mushy. Set aside to cool.
- Use the same frying pan and add chickpeas, cumin, paprika and chilli. Cook for 5-6 mins until golden. Set aside to cool.
- To make the dressing, mix all ingredients together in a jar. Arrange kale in 2 bowls, top with cauliflower rice, cabbage, sweet potato, beetroot, chickpeas and top with pomegranate seeds and dressing.
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