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VEGANUARY ‘HEALTHY VEGAN’ MEALS DAY 1: ROASTED CAULIFLOWER WITH CRISPY CHICKPEAS…


VEGANUARY ‘HEALTHY VEGAN’ MEALS DAY 1: ROASTED CAULIFLOWER WITH CRISPY CHICKPEAS & BULGUR PILAF 🌱 not only is this meal packed full with protein, carbs and fibre, but it also uses veggies that are IN SEASON! 🍃 there are sooo many advantages to eating veg that are in season so here are just a few:

✨ variety will mean you end up with a greater range of nutrients in the body, promoting a more balanced diet
✨ better for the environment
✨ often provides the nutrients your body needs at that given season (e.g. vitamin c more necessary in winter etc)
✨ muuuuch better taste
✨ cost effective

Now for the recipeeee 😈

🌱 ROASTED CAULIFLOWER & CHICKPEAS WITH BULGUR PILAF 🌱 served 2

• 1 small head of cauliflower • 3tbsp Moroccan spices (or use a mix of paprika, cumin, cinnamon) • 2tbsp olive oil • 200g fine beans • 1 red onion • 50ml balsamic vinegar • 2 garlic cloves • 1 lemon • bunch of parsley and mint • 350ml veg stock • 30g tahini mixed with 50ml water•

– mix the spices with 3tbsp of the olive oil
– quarter the cauliflower and coat in the spices, along with the chickpeas, season with salt and pepper, roast the cauli in the oven at 180 for 35mins, adding the chickpeas in for the last 15
– meanwhile, fry the onion, beans and garlic in another tbsp of oil, add the balsamic vinegar and cook till it evaporates, then add the bulgur and veg stock
– simmer for 1 min, pop a lid on then leave to steam for 15 mins
– mix in the zest and juice of half a lemon, the chopped herbs, salt, pepper and olive oil
– serve the bulgur pilaf, top with the crispy chickpeas and cauliflower then drizzle with the tahini ✨

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