Complete vegan and healthy plate
Ingredients
Instructions
- 1/2 romesco cabbage
- 100 g chickpeas
- 60 g whole grain black rice
- 50 ml coconut milk
- 2 tbsp. coffee curry
- 1 C. olive oil
- 1 C. coffee cumin
- 1 C. arugula
- 1 C. macadamia nuts
- 1 C. teaspoon coconut shavings
- 1/2 organic vegetable stock cube
- Salt pepper
- Start by separating the cabbage florets from the main stem.
- Wash and drain them then steam them for 20 minutes or 10 minutes in a pressure cooker.
- While the cabbage is cooking, cook the black rice according to the packet instructions, about 35 minutes, with the crumbled vegetable stock cube.
- Once the rice is cooked, run it under cold water and drain it.
- While the cabbage is steaming and the rice is cooking in the water, rinse with water and dry the chickpeas in a clean cloth.
- Preheat your oven to 180°C (th.6).
- In a small bowl, combine the olive oil, 1 tbsp. coffee curry, cumin, salt and pepper. Coat the chickpeas with this mixture.
- Bake them on a baking sheet lined with parchment paper for 20 minutes.
- Prepare the coconut/curry sauce by heating the coconut milk for a few seconds in a saucepan or in the microwave, then add 1 tbsp. coffee curry, mix and set aside.
- You can start arranging your plate by first placing the arugula leaves at the bottom of the plate, then the Romanesco cabbage florets, the cooked brown rice and finally the crispy chickpeas.
- Crush the macadamia nuts, sprinkle them on your plate and do the same with the coconut shavings.
- Cover your complete vegan and healthy plate with the coconut/curry sauce.
Complete vegan and healthy plate
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Complete vegan and healthy plate Recipe – Complete vegan and healthy plate Recipes
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