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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This is a filling vegan meal high in iron and low in kilojoules.
1 Preheat the oven to 180°C/160°C fan/gas 4. Rinse the quinoa in cold water.
2 Peel and chop the butternut squash and beetroot into 1cm pieces, then place on a baking tray and drizzle over 1 teaspoon of the olive oil, thyme and season with black pepper. Bake in the oven for 20 min.
3 Place the coconut milk, garam masala and quinoa in a pan with 1/3 cup water, bring to the boil and simmer for 15-20 min, until the liquid has been absorbed, then turn off the heat. Season with black pepper. Meanwhile, roughly chop the kale, removing the tough stalks. Drain the chickpeas.
4 Place the kale and the chickpeas separately on a baking sheet, season with black pepper. Drizzle over the remaining olive oil, evenly coating the kale and chickpeas and place into the oven for 10 min. Check after 5 min and shake the baking sheet to prevent burning.
To serve, stir the roasted squash and beetroot into the quinoa and sprinkle over the roasted chickpeas. Drizzle over the juice from the lemon and serve alongside the kale crisps.
Calories 391 cal
Kilojoules 1636 kJ
Total fat 18.6 g
Saturated fat 7.7 g
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