Moroccan Roast Vege + Cauliflower Rice Bowl


Well, the last couple of days have been pretty gnarly.

I got some weird 24 hour tummy bug and my hubby injured his neck. I'm fine now, but it meant a rest day yesterday, and now focused on getting Jasper back to his fighting fit self!

Food really is nourishment, and although we had this last week, I'm thinking it will be perfect for dinner tonight. Healing and grounding, with loads of phytonutrients to soothe our souls!

Recipe for 2...

2 carrots, ends cut off and cut into sticks

4 cherry tomatoes, cut into quarters

2 garlic cloves, finely sliced

1/2 red onion, chopped

2 tsp Moroccan seasoning

2 tsp coconut oil melted

3 cups cauliflower rice

1/2 tsp paprika

A handful of fresh parsley, chopped

Salt and pepper to taste

4 or 5 olives each

1/2 an avocado each, sliced

Leafy greens.

Method...

Preheat the oven to 180 deg C.

In a large bowl, combine the carrot, tomatoes, onion, moroccan seasoning, and garlic along with the coconut oil. Toss to coat. Place on an oven tray and roast for 30 mins, turning half way through.

Meanwhile, prepare the cauliflower rice by gently heating in a pan and stirring through the paprika, parsley and salt and pepper.

Serve immediately with some juicy olives, creamy avocado and fresh leafy greens.

Sx.


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