Lighten up with fast and flavoursome plant-based meals
EAT MORE PLANTS AND LIGHTEN UP WITH THESE FLAVOURFUL MEALS FROM NATUROPATH GEMMA DAVIS AND WHOLEFOOD CHEF TRACY NOELLE
Teriyaki mixed grain salad
1½ cups cauliflower florets, broken into bite-sized pieces
2 cups Brussels sprouts, trimmed and quartered
1 large kumara (white, purple or orange), cut into cubes
Extra virgin olive oil, for drizzling
3 tbsp pine nuts
6 spring onions, thinly sliced
2 handfuls kale, roughly chopped
2–3 handfuls baby spinach leaves
2–3 fresh mandarins, peeled and segmented, or alternatively use
200g can mandarins, drained
1 handful mung beans or bean sprouts 1½ cups cooked wild rice and farro – or whatever grains you have! It’s good to mix 2–3 grains to add dimension to this salad
1/3 cup teriyaki sauce
1/3 cup rice wine vinegar ½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp pepper
2 tsp coconut sugar
½ cup olive oil
1 Preheat the oven to 200˚C. Line a baking tray with baking paper.
2 Place the cauliflower, Brussels sprouts and kumara on the prepared tray and toss with a light drizzle of extra virgin olive oil.
3 Roast for 20–25 minutes or until the edges start to colour.
4 Meanwhile, spread out the pine nuts on a baking tray and lightly roast in the oven for 5 minutes.
5 To make the dressing, place all the ingredients in a small bowl and whisk together.
6 Place the roasted vegetables and pine nuts in a large bowl. Add the remaining ingredients and the dressing, then toss gently to combine.