We are definitely in a time of waste not, want not – more so now, than ever before. I am not keen to ‘duck up to the shops’ for anything. And ‘ducking up to the shops’ is no longer that quick thing of the past, with some wait times outside the supermarket at up to 1 hour.
We’ve been lucky enough to find a green grocer who is happy to deliver – so I am making more and more plant based meals (lucky my family were getting used to that prior to Covid-19). If you live in the area, I highly recommend checking out Dean’s Greens Delivered.
The day before my new delivery comes, I like to roast off any of the remaining veggies and enjoy them either as is or blitzed down with a tin of tomatoes to make pasta sauce.
This week’s combination of veggies were seasoned with Moroccan spices and enjoyed on top of cous cous with hummus. But you can take your veggies to any country that you’d like.
Recipe: Moroccan Roast Veggie Bowl
- 1/2 pumpkin
- 1 sweet potato
- 1/4 red cabbage
- 1/2 cauliflower
- 1/2 punnet of cherry tomatoes
- 1 red capsicum
- 1/4 cup of kalamata olives
- 1/4 cup of olive oil
- 1/4 bunch of parsley
- 4 cloves of garlic
- 1 tbsp of capers
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp tumeric
- 1/2 tsp salt
- 1/2 tsp garlic salt
- 1 cup of cous cous
- 1/2 cup of hummus
Line your tray with the leftover veggies. Dice the garlic, parsley and capers together to make a ‘pesto’ and then spoon on top of the pumpkin.
Mix together the remaining spices and then sprinkle over the other veggies. Drizzle over the olive oil and place into the oven for 45 minutes at 180 degrees.
When the veggies have finished cooking, boil the kettle and pour 1 cup of water over the cous cous. Allow to stand for 15 minutes.
To serve place a scoop of cous cous into each bowl and then top with roast veggies and hummus.
This recipe served two adults in our household. It is also great cold the next day.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.