Back to the point of this particular post, the dish itself. It was essentially a big plate of goodness (so good that I just had a very similar thing for lunch). It isn't particularly difficult to make, and you can really make your own version of it by changing a few things up.
What you need:
1 carrot, sliced. 1 carrot, grated
Florets of 1 small broccoli
1/2 onion quartered
1 tablespoon coconut oil
1/4 teaspoon paprika
1/4 teaspoon turmeric
Half an avocado
1 tablespoon nut butter of your choice
What To Do:
Begin by preheating oven to 200C. Coat the sliced carrots, onion and broccoli in coconut oil, paprika, turmeric, 2 teaspoons of tamari and a sprinkle of chilli flakes. Place in the oven to roast for 30 minutes or until softened.
Tear up the spinach roughly, and cover with hot water to wilt slightly. Massage with juice of half a lemon and 1 teaspoon of tamari. Assembly is pretty easy, simply place the roast veggies, spinach, avocado and grated carrot in piles around a plate. Add your nut butter to the centre, sprinkle with walnuts, pumpkin seeds. and tamari.
Corinne Marabel, creator of A Vegan Kitchen, never intended to follow a vegan diet, much less did she intend on creating what she has today. In July of 2013, feeling constantly run down and tired and after spending far too many months treating my body like a garbage bin, Corinne decided to turn from vegetarianism to veganism for a short detox. However, days turned in to weeks, and she began to find herself feeling not only better internally, but completely inspired to create beautiful and clean vegan dishes.
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