This bowl of vegies was inspired by Wendy's Roasted Beetroot Salad, Joanne's Spicy Lentils with Sweet Potato and Kale, and Kari's Maple and Balsamic Roast Vegetables and Tofu. Yet I didn't follow any of their recipes. I took my vegies from the farmers market and adapted a marinade I had used before. Don't the stripey golden beetroot look fascinating! If I was asked to name that vegetable I would call it a Tiger Beetroot.
I had thought the vegies would last a couple of nights but the three of us polished off the lot. After dinner I made a huge batch of pea soup so that the following night we could come home and just heat up our meal rather than having a long wait.
I am sending this post to Ricki's Wellness Weekends. Hop on over to check out lots of great ideas for healthy vegan and sugar-free dishes.
Previously on Green Gourmet Giraffe:
One year ago: CC Moody Blues - the juice and the colour
Two years ago: St Nigel's Brownies
Three years ago: Pumpkin Hummus
Four years ago: Condensed Milk: Heirloom Comfort Food
Five years ago: Pear Cake for the absent bride and groom
Beetroot, chickpea, tomato and kale bowl
2 tbsp olive oil, divided
1 large beetroot, peeled and diced
250g cherry grape tomatoes
400g tin chickpeas, rinsed and drained
1/2 large bunch of black kale, chopped
3 cloves garlic, crushed
3 tbsp maple syrup
2 tbsp red wine vinegar
1 tbsp seeded mustard
1 tbsp tamari
1 tsp liquid smoke
dash of cayenne pepper
Meanwhile fry onions for 15-20 minutes over medium to high heat until nicely browned. Add kale and garlic and fry another 15-20 minutes or until kale is well cooked.
Meanwhile, make marinade by mixing all ingredients in a small bowl. Set aside two tablespoons of marinade and add remainder to kale and cook a few minutes. The marinade should still be in pools at the bottom of the frypan when you turn off the heat and will create a lovely sauce.
When beetroot is just soft but not too crisp, add chickpeas and tomatoes and a couple of tbsp of marinade with a pinch of salt and roast another 10 - 15 minutes.
Pile kale in a bowl and spoon beetroot, chickpeas and tomatoes over the top.
On the Stereo:
Snowflakes are Dancing - Tomita