Ultimate Vegan Winter Salad (Vegan, Gluten-free, Oil-free)

Saturday, February 11, 2017

As the temperature continues to drop, I love making more heart-warming and wholesome savoury dishes. People often ask me how do I cook certain vegetables, as they are hard to "taste good". Fennels and brussel sprouts are two popular ones among them. I personally enjoy them in whatever form :P But I think it would be a good idea to be whipping up a delicious plate with these two, together with one of my favorite ingredients of late - Turmeric. Turmeric is so nutritious to you that it has powerful anti-inflammatory effects and is a very strong antioxidant. I start incorporating them into my diets in the past few months, including sweet or savoury dishes, and I felt more energising :)



Ingredients:

1/2 fennel bulb
1 pound brussel sprouts
1/2 cup roasted chickpeas (recipe here)
1/2 tsp turmeric
Juice from 1/2 lime
1 Tbsp balsamic vinegar
1 Tbsp coconut amino
Pinch of sea salt
1-2 bowls baby spinach
Handful of grilled tempeh (recipe here)


Directions:


  1. Preheat the oven to 180°C
  2. Cut fennel into wedges, place into a bowl and toss with 1/2 tsp turmeric, pinch of sea salt sea salt and lime juice from 1/2 lime. Place them onto a lined baking tray.
  3. Bake for 30 mins while flipping halfway through.
  4. In a small bowl, mix 1 Tbsp balsamic vinegar and 1 Tbsp coconut amino. 
  5. Trim the end of brussel sprout, slice in half and place them into a medium mixing bowl.
  6. Pour the balsamic mixture into the brussels sprouts
  7. Roast in oven for 20-25 min until tender. Stirring occasionally.
  8. Once everything is baked, toss together everything together and drizzle with some tahini and goji berries
  9. Enjoy!


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