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Something to look forward to at the end of a cold day – a warm dinner using seasonal veg like cauliflower, butternut squash, sweet potato and kale this Cauli & Squash Traybake nourishes the tastebuds as well as the body whilst tackling those winter bugs that are lingering and keeping you fuller for longer.

INGREDIENTS: Serves 4

1x Cauliflower head
1x Butternut Squash (or 2 medium sweet potatoes)
1x Onion
1x Red Pepper
1x tin of chickpeas (drained and rinsed)
2x handfuls of kale (or spinach)
1 teaspoon Curry Powder (or Garam Masala is also amazing)
1 teaspoon Cumin
1x handful of cranberries (optional)
1x handful of pumpkin seeds
Olive oil

For the sauce:
1x Garlic Clove
2x tablespoons of tahini
½ teaspoon turmeric
¼ teaspoon black pepper
½ teaspoon Ceylon cinnamon
¼ cup of water

METHOD

Chop, peel and prep your vegetables and preheat your oven at 180 degrees

In a large mixing bowl, add your chopped vegetables (not the kale) along with your chickpeas, curry powder and cumin and a splash of olive oil – coat your vegetables with the spices.

Once coated, pour onto a baking tray and into the oven for 30 minutes

Whilst cooking, in a blender, food processor or bowl, add your garlic, tahini, turmeric, black pepper and Ceylon cinnamon with your water and blitz to create a creamy & sauce

After 30 minutes, add your kale to the vegetable tray in the oven for a further 5 minutes

Once cooked, serve in pasta bowls and sprinkle with cranberries and pumpkin seeds

Pour over your tahini sauce & enjoy

Alternative dressing…

GARLIC AND TAHINI SALAD DRESSING

1 cup Olive Oil
1/2 cup Willys Apple Cider Vinegar
2 tablespoons runny tahini
3 garlic cloves
1 sprig of thyme
1 teaspoon himalyan sea salt

METHOD

In a blender, blitz all your ingredients (excluding the thyme) together until smooth and creamy.

Decant into a glass jar and add your thyme sprig which will release aromatic flavours as the days pass.

Store inn the fridge for up to a week and top on your salads, veggies or as a dip for your favourite crudites.

Recipe created by Nutritional Therapist, Eleanor Hoath for Hip & Healthy’s “Back To Wellness” campaign.

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