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Healthy Veggie Bowls: Roasted and Stir Fried Veggies with Avocado Dressing
4 from 3 votes

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

Healthy Veggie Bowls Recipe: Roasted Sweet Potatoes and Chick Peas with Stir Fried Napa Cabbage, Corn, Carrots and Scallions with Avocado Dressing.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 2
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. Preheat the oven to 180 ºC or 355 ºF.
  2. Combine ground coriander, paprika, ginger and cumin. In a pan, fry the spices for 1-2 minutes, until the aroma appears.
  3. 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.
  4. Mix the second half of spice mixture with the chick peas and 1 tablespoon of olive oil. Set aside.
  5. 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.
  6. Slice the carrots with a potato peeler in long stripes.
  7. Remove the corn kernels from cob with a knife.
  8. Chop the scallions.
  9. 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.
  10. 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.
  11. 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.
  12. Take two bowls and distribute the napa cabbage evenly into both bowl.
  13. 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.
  14. Repeat the procedure with corn and scallions.
  15. Stir the chick peas and sweet potatoes and bake for 5 more minutes.
  16. After they are done, fill the vegetables, the sweet potatoes and the chick peas into the bowls.
  17. Pour the dressing over everything and sprinkle it with black sesame seeds and the remaining scallion rings.
  18. Enjoy!