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Looking for a new vegetarian favourite? Try this roast veggie medley with chickpeas recipe.
7 April 2016
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
1 small sweet potato, peeled and cubed
6 button mushrooms, sliced
6 Brussels sprouts, halved
6 cherry tomatoes, halved
Handful of baby spinach
½ cup chickpeas
½ Hass avocado, sliced
1 tablespoon coconut oil
Edible flower (optional)
Avocado dipping sauce
Boil sweet potato on the stove until almost soft. Remove and run under cold water, then set aside.
Blanch Brussels sprouts until slightly tender.
Prepare vegetables as per ingredient list (slice, cube, halve).
In a pan, heat coconut oil and add mushrooms, sweet potato, Brussels sprouts and chickpeas. Pan roast until golden brown, adding more coconut oil if needed.
Combine with the fresh ingredients (tomato, spinach and avocado).
Serve with avocado dipping sauce.
See more of Natascha's recipes at cleancookingrecipes.com
Model and blogger Natascha Elisa shares lifestyle, travel and fashion inspiration at her blog In Search of Sadie, and delicious healthy recipes at Clean Cooking Recipes.
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