Winter Power Bowl with Crispy Rosemary Potatoes, Honey Mustard Carrots, Sauteed Greens & Creamy Cauliflower Puree //

I adore roast vegetables and make up a tray or two most weeks to add to meals. Once they are cooked I find myself snacking on them and adding them to meals so easily! I have partnered with 5+ a Day Charitable Trust to create this easy, nourishing and delicious dish using in season vegetables. I love eating seasonal fresh produce, it has so many benefits from tasting better, costing less and helping us maintain a healthy immune system.

Here is the full recipe and be sure to follow @5adaynz. They want to make sure we are all keeping healthy and have some epic recipe inspo!

Winter Power Bowl

Crispy Rosemary Potatoes

Ingredients

  • 4 roasting potatoes
  • 1 sprig of rosemary
  • Salt & pepper
  • 1 tablespoon olive oil

Instructions

  1. Dice your potatoes, place in a roasting tray, season and scatter with rosemary. Drizzle with olive oil
  2. Bake at 180 until golden, around 30 mins

Honey Mustard Carrots

Ingredients

  • 250 grams baby carrots peeled
  • 1 teaspoon olive oil
  • 1 tablespoon whole grain mustard
  • 1 tablespoon of honey
  • Salt & pepper
  • 3 sprigs of thyme taken off the stem

Instructions

  1. Place all ingredients in a roasting dish and stir a little to coat the carrots
  2. Bake at 180 until carrots are tender and cooked, around 20 mins

Creamy Cauliflower Puree

Ingredients

  • 1 head of cauliflower cut into florets
  • 2 – 3 cups of chicken stock
  • 1 tablespoon of butter
  • 2 tablespoons cream

Instructions

  1. In a pot, cook the cauliflower in the chicken stock.
  2. Once cooked, drain and whizz using a stick wand or blender. Once silky smooth, add the butter & cream. Taste to see if you need to add salt.

Sauteed Leeks with Kale

Ingredients

  • 1 tablespoon of butter
  • 1 teaspoon olive oil
  • 1 chicken stock cube
  • 1 leek
  • 2 handfuls of kale stem removed and chopped roughly
  • Water

Instructions

  1. In a non stick pan over a low – medium heat add butter & oil. Slice the leek in half down the middle and then into half circles. Add the white & light green part of the leeks to the pan.

  2. Cook for a few minutes, stirring a little. We don’t want them to go brown if possible. If they are catching, add a little water, a small splash at a time. Now add your green ends of the leek and crumble over the stock cube.

  3. Keep cooking and stirring and adding water every now and then. I added about ¾ cup of water total. So it is nice and saucey.

  4. Once the leeks are cooked and looking delicious, add the kale and cook for a few minutes until cooked but not floppy.

To assemble, spread cauli puree, top with greens, then potatoes, then carrots, drizzle with good olive oil and scatter carrots with dukkah. Enjoy!