Healthy Veggie Bowls: Roasted and Stir Fried Veggies with Avocado Dressing

• Vegan
• Gluten free

• Produce

  • 1 Avocado, pitted
  • 2 Carrots, medium-sized
  • 170 g Chick peas
  • 1 tsp Chilli pepper, chopped or 1/3 teaspooon ground chilli, small
  • 1 tsp Coriander, ground
  • 1 clove Garlic
  • 1 Garlic clove
  • 1/2 tsp Ginger, ground
  • 1 tsp Ginger, fresh
  • 4 Napa cabbage, big leaves of
  • 3 Scallions, whole
  • 1 Sweet potato

• Canned Goods

  • 3 tbsp Coconut milk

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1 tsp Paprika, ground
  • 1 Salt
  • 1 tbsp Sesame, black

• Oils & Vinegars

  • 5 tbsp Olive oil
  • 1 Sunflower oil to fry

• Nuts & Seeds

  • 1 Corn cob
  • 1/2 tsp Cumin, ground

Found on happykitchen.rocks

Description

Directions

• Preheat the oven to 180 ºC or 355 ºF.
• Combine ground coriander, paprika, ginger and cumin. In a pan, fry the spices for 1-2 minutes, until the aroma appears.
• Peel the sweet potato and cut in cubes. Combine half of the spice mixture with 1 tablespoon of olive oil and the sweet potatoes. Mix well. Transfer to a baking tray or form and bake for 20 min.
• Mix the second half of spice mixture with the chick peas and 1 tablespoon of olive oil. Set aside.
• Combine ginger, garlic and chilli in a bowl. You might want to prepare your vegetables in advance before you stir fry them, as its a fast process and there is no time for chopping.
• Slice the carrots with a potato peeler in long stripes.
• Remove the corn kernels from cob with a knife.
• Chop the scallions.
• Prepare the dressing: mix together avocado, coconut milk, lime juice, olive oil and garlic in a food processor or with a mixer. Add a pinch of salt.
• After 20 min of roasting the sweet potatoes, stir them with a spatula and add the chickpeas on the backing tray, as shown on the picture above. Bake for 10 more minutes.
• In a wok or skillet, sauté the napa cabbage in a tiny bit of oil over medium heat until it softens (2-3 minutes), stirring occasionally. Season with salt and pepper.
• Take two bowls and distribute the napa cabbage evenly into both bowl.
• Put the wok back on the stove. Add a bit of oil and one third of the garlic-ginger-chilli mixture. Add the carrots to the wok and sauté for 4 minutes or until golden, stirring occasionally. Transfer to the bowls.
• Repeat the procedure with corn and scallions.
• Stir the chick peas and sweet potatoes and bake for 5 more minutes.
• After they are done, fill the vegetables, the sweet potatoes and the chick peas into the bowls.
• Pour the dressing over everything and sprinkle it with black sesame seeds and the remaining scallion rings.
• Enjoy!