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Healthy Veggie Bowls: Roasted and Stir Fried Veggies with Avocado Dressing
ELENASZELIGA20Ingredients
50Minutes
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Description
Healthy Veggie Bowls Recipe: Roasted Sweet Potatoes and Chick Peas with Stir Fried Napa Cabbage, Corn, Carrots and Scallions with Avocado Dressing. Low-fat, low carb, paleo, super healthy and delicious!
Ingredients
US|METRIC
2 SERVINGS
- 1 tsp. ground coriander
- 1 tsp. ground paprika
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cumin
- 1 sweet potato
- 170 grams chick peas (boiled)
- 5 Tbsp. olive oil
- 4 napa cabbage (big leaves of, chopped)
- 2 cloves garlic (chopped)
- 1 tsp. fresh ginger (grated)
- 1 chilli pepper (small, chopped or ⅓ teaspoon ground chilli)
- 1 corn
- 2 carrots (medium-sized, peeled)
- 3 whole scallions
- sunflower oil (to fry)
- 1 avocado (peeled, stone removed)
- 3 Tbsp. coconut milk
- 2 Tbsp. lime juice
- salt
- 1 Tbsp. sesame (black, to serve)
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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 aromatic.
- 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.
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