3 mouth-watering vegetable recipes

By January 23, 2019Recipes

Vegetables don’t always have to be the side dish. You can create wholesome, healthy, vitamin- and mineral-rich meals with just veggies on your plate. We share three delicious and nutritious recipes.

 

Cauliflower couscous salad

  • 1 small head cauliflower, broken into chunks (6-7 cups)
  • 1/3 cup dried cranberries
  • 1/3 cup dried apricots, chopped
  • 2 green onions, chopped

For the dressing

  • 6 tbsps extra-virgin olive oil
  • 6 tbsps freshly squeezed orange juice (1-2 oranges)
  • 3 tbsps apple cider vinegar
  • 1-½ tbsp honey
  • Salt and pepper to taste

Method

  • Put the cauliflower into a food processor. Pulse until the cauliflower looks like couscous (small bits but not mushy). Transfer to a large mixing bowl. Add the dried cranberries, dried apricots, and green onions.
  • Add the dressing ingredients to a jar with a fitted lid, or a bowl. Shake or whisk to combine.
  • Pour half of the dressing over the salad; then toss to mix. Taste; then add more dressing, if necessary.
  • Serve immediately, or store in the fridge for about one day before serving.

 

Roasted, stuffed butternut squash

 Ingredients

  • 20g dried mushrooms
  • 1 butternut squash
  • 1 red onion, chopped
  • 2 rosemary sprigs (leaves only)
  • 5 sundried tomatoes, chopped
  • 1 tsp ground coriander
  • 100g basmati rice, cooked
  • 100g pine nuts, lightly toasted 

Method

  • Soak the mushrooms for 5 minutes in 140ml of boiling water. Preheat your oven to 230˚
  • Cut the butternut in half lengthwise and scoop out the seeds and some of the flesh with a teaspoon. Chop the flesh finely with a knife.
  • In a frying pan, heat a tablespoon of olive oil. Now add the squash flesh, onion, rosemary, sundried tomatoes and coriander.
  • Cook for 4 minutes, stirring continuously.
  • Add the mushrooms and half of their water. Cook for another 2 minutes, and season with salt and pepper.
  • Add the rice and pine nuts.
  • Fill the two squash halves with the stuffing (press it in tightly). Stick the two halves back together.
  • Coat the skin with olive oil and wrap in aluminium foil.
  • Bake for 30-40 minutes.
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Spinach and sweet potato salad 

Ingredients

  • 800g sweet potato
  • 200g red bell pepper
  • 150g baby spinach
  • ½ cup almonds, toasted

For the dressing

  • 3 tbsps balsamic vinegar
  • 1 tbsp olive oil
  • 2 tbsps honey
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste

Method

  • Peel and then cut the sweet potato into 2cm cubes. Coat them in olive oil and bake in the oven at 180˚C for 30-40 minutes until golden brown.
  • Cut the bell pepper into 2cm-wide strips and brush with a little olive oil. Roast or grill for about 5-6 minutes on each side, or until chargrilled.
  • Crush and lightly toast the almonds, either in a non-stick pan, or in the oven on a lined baking tray at 180˚C for 5 minutes.
  • Prepare the dressing by whisking together all the ingredients.
  • Make a bed of baby spinach leaves and top with the sweet potato, roasted bell pepper and almonds. Drizzle with the homemade dressing.

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