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
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Dice your potatoes, place in a roasting tray, season and scatter with rosemary. Drizzle with olive oil
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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
-
Place all ingredients in a roasting dish and stir a little to coat the carrots
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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
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In a pot, cook the cauliflower in the chicken stock.
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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
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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.
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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.
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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.
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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!
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