A delicious bowl of Rainbow Veggie goodness, this recipe is a great way to get all your essential nutrients

400g organic cooked chickpeas (or 1 tin, rinsed and drained)
1/2 head cauliflower, cut into florets
1 carrot, sliced into thin sticks
1 red onion, sliced
1/2 bunch of kale, roughly chopped
2-3 tbsp olive oil
1 tsp curry powder
1 tbsp sesame seeds
Sea salt

How To
Preheat oven to 180°C.
On a lined baking tray, arrange chopped cauliflower, carrot and red onion. Drizzle with 1 tbsp of olive oil and season generously with sea salt.

Sprinkle curry powder over cauliflower and sesame seeds over the carrots. Add to oven and roast for 25 minutes.

After 25 minutes, remove tray from the oven and add chickpeas, drizzling with 1 tbsp olive oil and seasoning with sea salt. Return to oven for a further 15-20 minutes, until vegetables are golden and chickpeas are warm.

Meanwhile, heat 1 tbsp olive oil in a non-stick pan over medium heat. Add kale and sauté until cooked to your liking. Set aside.

Divide cauliflower, carrot, red onion and chickpeas between two bowls. Add kale to bowls and sprinkle with extra sesame seeds. Serve.

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.

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