This is a ‘I’m having a lazy day but I still want to be healthy’ kinda dish. This meal can be served as a side dish, it can also be served as a well balanced main, with everything you need in one delicious dish from protein to un-refined carbs and all those powerful antioxidants to keep your body and mind healthy.
As a main: serves 2
As a side: serves 4
2 large carrots
1 small broccoli head
1 large sweet potato
1 handful kale
4 garlic cloves
1 tin black beans
50g pine nuts
3 tbsp nutritional yeast
1 tbsp cumin
1.5 tbsp smoked paprika
Juice of 1 lemon
- Peel or don’t peel your parsnips, carrots & sweet potato (this is personal preference, I like to keep my skin on my root veg, simply because a lot of the nutrients are held in the skin. As long as you wash the veg properly it’s all good!)
- Once peeled or not peeled (this is making me laugh just writing it) slice and dice your root veg into chunks of your desired size.
- Add a small amount of oil to a roasting dish, put the root veg in the dish, season with salt and pepper, roast for approx. 30 mins
- Cut your broccoli into florets, wash and put a side – these will be added to the roasting dish after about 15 minutes as they cook quicker than the other veg
- Grab yourself out a frying pan, add a small amount of oil or water – whatever your tipple
- Finely dice the onion, sizzle in the frying pan for 5 minutes
- Then add the minced garlic, fry for another 5 minutes until the onions are translucent
- Place the broccoli florets into the roasting pan, you should only have about 10 minutes left for the veg to be beautifully roasted
- Drain and rinse the can of black beans and add them to the onion frying pan, along with the smoked paprika and cumin. Fry on a medium heat for 5 minutes to release the spices.
- Once the beans are saturated in the spices, add the kale, which needs to be cooked for no longer than 2 minutes, just to ease the crunch
- Toast the pine nuts in a dry frying pan for 3-5 minutes to release the flavour
- Remove the roasting dish from the oven, mix the onion into the roasted veggies, drizzle the lemon juice over and slowly mix well – be careful not to break up the roasted veg as they tend to go quite soft. Season with salt and pepper if needs be.
- Finally, sprinkle the nutritional yeast and toasted pine nuts on top
- Serve whilst still hot 🙂