Healthy Veggie Bowls: Roasted and Stir Fried Veggies with Avocado Dressing
User Reviews
4
3 reviews
Good
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
2
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Course
Main Course
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Cuisine
Asian
Healthy Veggie Bowls: Roasted and Stir Fried Veggies with Avocado Dressing
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Healthy Veggie Bowls Recipe: Roasted Sweet Potatoes and Chick Peas with Stir Fried Napa Cabbage, Corn, Carrots and Scallions with Avocado Dressing.
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Ingredients
For the roasted sweet potatoes and chick peas:
- 1 teaspoon ground coriander
- 1 teaspoon paprika ground
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cumin ground
- 1 sweet potato
- 170 grams chick peas or 6 oz, boiled
- 3 tablespoons olive oil
For the stir fried vegetables:
- 4 big leaves Napa cabbage chopped
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon chilli pepper small, chopped or 1/3 teaspoon ground chilli
- 1 corn cob
- 2 carrot medium-sized, peeled
- 3 scallions whole
- sunflower oil to fry
For the dressing:
- 1 avocado peeled, pitted
- 3 tablespoons coconut milk
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 garlic clove
- salt
To serve:
- 1 tablespoon black sesame seed
Instructions
- 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 it's 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!
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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