Eating a Rainbow!
Did you know you can identify nutrients in vegetables based on their different colours?
For example, brightly coloured vegetables like butternut squashes, beetroot and carrots are high in Vitamin C and A, dark green leafy veggies are high in Vitamin K, antioxidants, fibre and calcium and white vegetables like onions, cauliflowers, mushrooms and cabbages are rich in sulphur to nourish cells and eliminate toxins.
This warm salad packs at least 4 portions of veg, is suitable for vegetarians and makes a vibrantly nutritious evening meal.
You will need.
A knife, chopping board, a roasting dish.
Ingredients – serves 2.
- 1 Butternut squash
- 1 Cauliflower
- 1 large aubergine
- 1 courgette
- 1 red/ yellow peppers
- 1 large (or two small) red onion
- 1 tin of chickpeas
- 100g of feta
- 1bag of rocket (can replace with other leaves)
- 1 tsp coconut oil
- 2 tbsp smoked paprika
- Cauliflower rub: 1 tsp of cumin, 1 tsp of turmeric, 1 tsp coriander, 1/2 tsp of chilli flakes + 1 tsp olive oil.
- Greek Yoghurt
- Prepare all ingredients. Slice the cauliflower down the middle, remove the stalks, then slice into ‘steaks’. Peel and chop the rest of the veg into equally sized pieces (approximately the size of a 50p piece) and add the coconut oil to the roasting dish to melt
- Add the butternut squash, 1 tbsp of smoked paprika, salt and pepper to the roasting dish, mix well and pop into the oven for 10 minutes.
- Drizzle the oil on the steaks, mix together the cauliflower rub (or use a spice mix of your choice) and rub into the cauliflower until covered.
- Add the aubergine and any leftover cauliflower florets to the roasting dish and roast for another 10 minutes.
- Add the remaining veg and paprika to the roasting dish, place the cauliflower steaks on a roasting tray and add them to the oven along with the roasting dish for a further 20 minutes.
- Open the tin of chickpeas and add 1/2 the tin to the roasting dish for the last 5 minutes – mixing well to absourb all the spices.
- Mix a pinch of paprika and chilli in Greek yoghurt for a dipping sauce (optional)
- TO SERVE: In a bowl mix the roasted veg mix with the rocket and feta until all combined. Serve on a plate next to the cauliflower steaks and sprinkle with additional chilli flakes or pumpkin seeds to be fancy!
TOP TIP: Roasted veg is a brilliant batch cooking recipe because it can go with so many things. Whilst roasting veg I’ll often make an easy ratatouille and an odds and ends soup at the same time to save on washing up!
Suggested reading: Prep day – why the healthy stay healthy.
Thanks for visiting this recipe page, now it’s over to you – Happy cooking!
Dedicated to empowering others to eat more veg!
Pip & The DayOne Wellness Team
Educate yourself first. Empower others through your actions. Exceed together!
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