Curry Oatmeal with Tandoori Masala Roasted Zucchini

• Vegan
• Gluten free

• Produce

  • 2 cups Baby spinach
  • 3/8 tsp Onion powder
  • 3/8 tsp Powdered garlic
  • 2 Zucchinis

• Refrigerated

  • 2 cups Almond milk

• Breakfast Foods

  • 1 cup Rolled oats

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1 tsp Curry powder
  • 1 Sea salt and pepper
  • 1/4 tsp Tandoori masala
  • 1 dash Turmeric

• Oils & Vinegars

  • 1/2 tsp Coconut oil

Found on thehealthfulideas.com

Ingredients

• 2 zucchinis, peeled if not organic
• ¼-1/2 tsp tandoori masala
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp chili powder (optional)
• sea salt and pepper to taste
• ½ tsp coconut oil, melted*
• CURRY OATMEAL:
• 2 cups almond milk (or any other plant milk)**
• 1 cup rolled oats
• 1 tsp curry powder
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• dash turmeric powder (optional)
• 2 cups baby spinach
• to serve: kimchi, cherry tomatoes, hummus, chili flakes

Directions

• Preheat your oven to 200C (392F).
• Cut up your zucchini into somewhat bite-size pieces (I did short thick fries, about 2cm long but it doesnt really matter. The smaller they are the less time they need in the oven)
• Sprinkle with the seasoning and mix to coat.
• Add the coconut oil and mix again to coat evenly.
• Roast in the oven for about 15 minutes, tossing once midway through. Turn on the broiler for the last 5 minutes to grill them up a bit but be careful not to burn them,
• To make the oatmeal, bring the milk to a boil over high heat, add the oats, lower to low-medium heat and cook for 10 minutes, add the spices and mix well.
• Add the spinach and cook for 2-3 more minutes to wilt it. Add more if needed.
• Divide the oatmeal between two bowls, add the zucchini, kimchi, hummus, and season with salt and pepper if desired. Best served immediately.