Whether you're a dancer like myself, or keen gym goer, your protein intake is something to be conscious about - we need protein to help preserve & build muscle! I do this by supplementing my training with a protein powder, either shaken with milk or water. Sometimes I like to be creative with how I use protein powder, by finding ways to mix it into my baked and raw treats, like my Lemon & Poppy Seed Muffins & Cookie Dough Protein Balls. Here I have another clever way of using it, this time with my 'Power-Up Peanut Butter Bark.' Enjoy! Love Alex. Xx PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations! Ingredients
1 scoop vanilla protein powder of choice ¼ cup smooth 100% natural peanut butter 2 tbsp coconut oil 25g cacao butter Pinch of salt Toppings I like mulberries, pecans & cacao nibs, but feel free to choose your own. Method In a small saucepan add the above ingredients expect the 'toppings'. Gently heat & melt the ingredients until combined and smooth. Pour the chocolate into a small lined container, or tray, and sprinkle with your desired toppings. Allow to set in the refrigerator for at least an hour, before breaking into pieces.
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If you Google vegan brownies a plethora of recipes will pop up. I'm positive that 99% of these recipes will lean towards being highly processed or extremely healthy; made with 'bleached' ingredients (white flour, sugar & vegan butter) or uses black beans, sweet potato, dates or nuts. These variations do have a time and place, but I wanted to create a brownie that tastes and looks like true brownie (made with butter & eggs), however made without the use of refined ingredients. "A brownie should have a dense, but moist fudgy centre and a glossy top." How on earth am I going to do that? Attempt #1 After doing some research online, I've developed a recipe that I thought was set for success.
The result of this bake wasn't too crash hot and most of it ended up in the compost bin. Despite nailing the ingredient swaps, that ratio of ingredients were simply off.
Attempt #2 Goals for this batch:
This batch actually turned out pretty good, with nice flavour and definitely satisfying a brownie craving. I could stop here... but, this recipe was missing the rise and fall of a classic brownie top. I want that crisp top! Attempt #3 See recipe below. :) Ingredients
200g 70% dark chocolate 2 tbsp (12g) cacao powder 1 tsp (2g) instant coffee ½ tsp salt ½ cup (125g) apple puree 1 tsp (6g) vanilla extract ½ cup (75g) coconut sugar ½ cup (120g) aquafaba (chickpea water) ½ cup (80g) wholemeal rye flour (or flour of choice) 1 tsp baking powder Method Preheat the oven to 190°c and line a 20cm square brownie tin with baking paper. Add chocolate, cacao powder, instant coffee, salt, apple puree and vanilla in a medium sized saucepan. Set heat to low and gently warm until the chocolate has melted and combined with the other ingredients. In a bowl add the coconut sugar and aquafaba. Using an electric beater, beat mixture until it looks like maple syrup and the sugar crystals have dissolved. Pour syrup into the melted chocolate mix and stir until well incorporated. In a separate bowl, add rye flour and baking powder. Stir to remove any lumps using a whisk. Add flour to the chocolate batter and fold until just combined. Pour brownie batter into your prepared tin and bake for 15mins. (The brownie will continue to set once out of the oven.) Allow to cool slightly in the tin before continuing to cool on a wire rack. Once the brownies are cool, they're then ready to cut. Store in an airtight container in the refrigerator for up to a week. Makes 9 brownies Chilaquiles is a Mexican dish with fried corn chips, spicy salsa and cheese. I may have taken the definition of this dish rather lightly, but mine does involve corn chips, a spicy red tomato sauce and nutritional yeast (the cheese sub). If I do say so myself, my version of Chilaquiles is finger licking amazing, and I've come to realise just how much I appreciate Mexican cuisine; they've nailed bringing different flavours & textures to create dishes with incredible flavour sensations! ~ by.Chloe here in London actually do a similar menu item and I absolutely love it! After eating their Taco Salad I always feel refreshed & light and makes me question, “why haven't I already recreated this at home?!” Perhaps I felt it was too complicated; there is a lengthy ingredient list, but when you think about it, most of the components need a simple chop before a rustic gathering on a plate. See for yourself. Enjoy! Love Alex, Ballerina Bites. Xx PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations! Ingredients
1 medium brown/red onion, diced 2 garlic cloves, peeled and crushed 300g button mushrooms, chopped into small cubes 1 red capsicum, sliced and cubed 1 red chilli, finely chopped (seeds removed if you wish) 3 tbsp tomato paste 1 tbsp tamari 2-heaped tbsp smoked paprika 1 tbsp ground cumin ¼ - ½ tsp chilli powder (optional) 1 tsp coconut sugar 2 medium plum tomatoes, roughly chopped into cubes 1 cup red lentils, rinsed 3 tbsp nutritional yeast 1 can black beans, drained & rinsed ½ cup frozen corn, thawed To serve Corn Chips Iceberg lettuce, shredded Coriander, roughly chopped Tangy dairy free yoghurt Avocado slices Fresh red chilli, thinly sliced Spring onion. thinly sliced Wedges of lime Method In a large fry pan or saucepan add a dash of water or oil. Set heat to medium and add the onion, garlic, mushrooms, capsicum and season to taste. Sauté until the onion is translucent and the mushroom juices have evaporated. Stir in the red chilli, tomato paste, tamari, smoked paprika, ground cumin, chilli powder (if using) and toast for 2 minutes or until fragrant. Now add the coconut sugar, tomatoes, red lentils and 2 cups of water. Bring to a boil, set heat to medium- low and cover partially; stir throughout. Once the lentils have absorbed most of the liquid, stir in the nutritional yeast, black beans, corn and season to taste once more. Allow the beans & corn to warm through before serving. To serve, lay a bed of shredded lettuce followed by a handful of corn chips, the lentil & black bean chilli, a dollop of yoghurt and avocado slices. Garnish the dish with fresh coriander, spring onion and more fresh chilli if you wish. Before eating spirits over a wedge of lime. Serves 6- 8 Growing up, school lunches always involved a sandwich with a classic Aussie flavour combination- ham & cheese, Vegemite, peanut butter & chicken, lettuce & mayo. Since becoming plant-based, sandwiches became somewhat of a bore as the veggie option always seemed to be hummus with veg. Don't get me wrong I don't mind a hummus sandwich or even a Vegemite/ peanut butter one for that matter, but I was just craving something different, unexpected. ~ Please meet my Curried Chickpeas; chickpeas adorned with curry spice, coconut & crisp veg. Yes! Despite looking like an extra hour has been added to your meal-prep, this recipe is a breeze with you draining, chopping and mixing in a matter of minutes. The recipe below will make three serves and keeps well in the fridge, if not gets better as it sits. Feel free to double the recipe to ensure enough supply for the whole week. Enjoy! Love Alex, Ballerina Bites. Xx PS: Be sure to tag me @ballerina_bites on Instagram so I can see your recreations! Ingredients 1 can chickpeas, drained and rinsed 125g unsweetened coconut yoghurt 1/2 a small red onion, thinly sliced & diced 1/2 red capsicum, thinly sliced & diced Juice of 1/4 lemon A small handful of coriander or parsley, roughly chopped 2 tbsp sultanas/ raisins 1 tbsp curry powder 1 tsp seeded mustard 1 tsp maple syrup 1/2 tsp garlic powder (optional) 1/2 tsp chilli flakes (optional) Salt and pepper to taste Bread of choice Salad of choice Method In a large bowl add the chickpeas and mash with a potato masher or fork, leaving some texture. Add yoghurt, red onion, capsicum, lemon, coriander/ parsley, sultanas, curry powder, dijon mustard, maple syrup, garlic powder, chilli flakes, salt & pepper and stir until well combined. Dollop and spread a generous amount of the curried chickpeas over a slice of bread. Top with your salad of choice then cap with another slice of bread. Enjoy sandwich as is or also try toasted. Store leftover chickpeas in an airtight container in the refrigerator. Serves 3 When I first developed this recipe I used chickpeas as the binder to replicate a baked version of my Cookie Dough Protein Balls, which also used the legume. On my third recipe test I accidentally picked up pinto beans and decided to run with it and see how the recipe would go. To my surprise, the recipe actually worked and tasted if not better than the original. ~ This recipe isn't going to win any awards for the perfect Choc-Chip Cookie, but is a rather delicious sweet something to be enjoyed any time of the day. With the other ingredients combined, this recipe is fabulously high in protein in comparison to a standard cookie with the pinto beans, buckwheat flour & peanut butter adding the protein boost. Why not make this cookie your pre/ post workout snack?! Enjoy! Love Alex, Ballerina Bites. Xx PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations! Is it a soft baked, crispy or chewy cookie? Soft baked. I'm sure if you prefer a crispy cookie, then you can bake at a lower temp for longer. This cookie isn't going to reach 'chewy' because of it's low fat and sugar content, but regardless I have a cookie with a thin crispy outer shell and a soft cookie dough like centre. The cookies are tastiest on the day of bake, as they tend to lose their crispy outer shell. Can I use another bean other than pinto? Yes of course! The bean I happened to pick up was pinto. Choose your favourite bean or legume. :) Ingredients
1 can pinto beans or any other similar bean ¼ cup (40g) buckwheat flour 3 tbsp (35g) coconut sugar 1 tsp linseed meal 1 tsp baking powder 2 heaping tbsp peanut butter (preferably salted) or nut/ seed butter of choice 2 tbsp coconut oil, melted 1/2 tsp vanilla extract 1/8 tsp sea salt (add if chickpeas aren’t salted) 100g dairy free 70% or greater dark chocolate, roughly chopped into small pieces Method Preheat the oven to 160°C and line a tray with baking paper. Drain and rinse beans then transfer to a food processor. Add buckwheat flour, coconut sugar, linseed meal, baking powder, peanut butter, vanilla, salt (if using) and process until a very smooth dough is formed. If you see the dough struggling to come together, add a tbsp of water. Transfer dough into a bowl and stir in the chopped chocolate. Using a cookie scoop, scoop dough into balls. Lightly flatten and place on your baking tray. Bake for 15- 20mins or until golden brown. Allow cookies to cool on a wire rack before enjoying. Store in an airtight container at room temperature for up to 5 days. Makes 9 Cookies Yippee there's a new addition to B.B, a new camera! The photos I took last year were taken on my phone, Hauwei Mate 20 Pro. Before this I'd been using a Nikon DSLR camera that I really didn't enjoy using, just too bulky! This is why I moved to a phone that I knew was praised for it's high quality camera and pro settings. My Hauwei served me well last year, but the images the phone created were missing something. For Christmas I asked for a compact camera, the Olympus Pen E-PL9 to hopefully create what I'm looking for. So far I love it! It looks absolutely gorgeous and it has some pretty unexpected smart functions. TBC… My Southern Style Corn Risotto is the first recipe to be taken using my Olympus Pen. I'm sure you can see the difference! A New Year's goals of mine is to find my style, how the image is being produced & edited. I take inspiration from many incredible food photographers, such as Top with Cinnamon & Golubka Kitchen, and I hope by the end of 2020 I too create some stunning shots. Moving onto the recipe. I'm sure you've realised that here I have dam delicious risotto! A lot of vegan risotto's use tahini, cashews, plant-based mylk's or dairy free cheeses to create the creamy element found in many traditional risotto recipes, however in mine I've used corn, yes corn! I really stumbled on this method of cooking when I wanted to create a dish using the southern flavours of South America. Southern food is hard to pinpoint with influences coming from France, China, Italy and Mexico, due to its diverse history. There is really no set of rules when it comes to their cooking, with the countries known ingredients overlapping in many dishes. To make my risotto creamy, I blend corn kernels with a bay leaf & celery infused corn cob stock, which ultimately produces a mylk and perfect in making things ultra creamy. This dish tastes delightful and perfect when you're craving something indulgent and comforting. I think this one is dinner party worthy too! Enjoy! Love Alex, Ballerina Bites. Xx PS: Be sure to tag me at @ballerina_bites on Instagram so I can your wonderful recreations! Ingredients Olive Oil 1 medium onion, finely diced 2 garlic cloves, crushed 1 tsp smoked paprika ½ tsp celery salt 1 cup arborio rice 6 sprigs of fresh thyme ½ cup frozen corn kernels ⅓ cup raw pecan nuts Stock 3 cups water 2 corn cobs 1 celery stick, chopped into three 3 bay leaves A generous pinch of salt Juice of 1/2 a lemon (optional) 1/3 cup nutritional yeast (optional) Method Preheat your oven to 180°c and scatter frozen corn kernels over a large lined tray. Create space for your pecan nuts and pop tray into the oven. Roast nuts for 5-7mins until toasted (keep an eye on them!) and once golden transfer to a plate. Roughly chop nuts and set aside. Allow the corn to continue cooking until golden and slightly charred. To make the stock, carefully remove the corn kernels from the cobs and set aside in a bowl. Add water, corn cobs, celery, bay leaves and sea salt to a medium size saucepan. Bring to a boil, before reducing heat to low and covering. Meanwhile in a large saucepan add a glug of oil and set heat to medium. Add onion and sauté until translucent. Stir in the garlic, paprika, celery salt, rice and a crack of black pepper. Allow to toast, stirring throughout until the rice begins to change colour, from white to opaque. Now add in the thyme. Remove the corn cobs and bay leaves from the stock. Transfer stock & celery to a blender along with the fresh corn kernels you set aside before. Blend until smooth. In 1/2- 1 cup stages, stir in the corn stock allowing the previous liquid to be absorbed by the rice before adding more. Repeat the process, stirring throughout until no corn stock remains. Taste some rice to see if it’s cooked through, if you feel like it’s hard add boiling water in small stages until softened, Finally stir in the lemon juice, nutritional yeast (if using) and more salt and pepper if needed. Remove the thyme sprigs, before serving risotto between three bowls Top each risotto with a scatter of the roasted corn & pecans, thyme leaves and a drizzle of olive or truffle oil. Serves 3 I receive a lot of messages asking "how can one receive enough protein on a plant-based diet?" As I mentioned in my eBook, A Dancer's Guide To Plant-Based Eating, "Your daily protein intake is not life threatening, but because of a dancer's high activity levels we need to consume more than the average person. A higher protein diet is recommended for athletes to help preserve/ build muscle and to maintain high energy and endurance levels." With that being said, this is why I like to integrate various additional protein sources within my diet. I boost my intake by adding a protein powder to my morning smoothie or in a sweet treat I've created. Protein Powder In Baked Goods Adding protein powder to something raw like a smoothie or these Cookie Dough Protein Balls is rather easy, with you merely adjusting the flavours so it's not too sweet. When protein powder is added to a baked good, often it changes the texture and unpleasantly results in a bake that's rubbery and commonly raw, despite the cooking time. I treat protein powder like coconut flour, which is quick to absorb liquid and hence why I pair it with more robust flours like buckwheat, spelt or wholemeal flour. In the recipe below, I've chosen to use buckwheat as it too contains a higher protein percentage in comparison to other grains. (Please note, buckwheat is actually a seed and not a grain. This also means that it's gluten free.) Besides this, almond meal is also added to the mix, again for protein and to give the muffins lightness. The Muffins With all this talk about protein & protein powder, I've realised I haven't introduced you to the recipe! 'Lemon & Poppy Seed Protein Muffins,' a recipe that was developed in collaboration with Vega One Nutritional Powder. If you've read my eBook then you'll know I'm a huge fan of Vega and I'm rather stoked to be working with them. I like to enjoy these muffins as a snack or as a breakfast option when paired with fresh pear and dairy free yoghurt. Delicious! The Batter This recipe yields six muffins, and like most of my other recipes can be doubled or tripled. The cooled muffins are also ideal for freezing, so I recommend making a double batch. ~ One the flip side, let's just talk about the raw batter! OMG if you love eating cake batter from the bowl, then this one is epic!! Why not make the recipe just for the batter? I would suggest the batter serves 2-4 people. Enjoy! Love Alex, Ballerina Bites. xx PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations! Ingredients Dry 1 cup (155g) buckwheat flour 1/2 cup (45g) Vega vanilla protein powder 1/2 cup (55g) almond meal 2 tbsp (20g) poppy seeds 2 tbsp (10g) ground flaxseeds 1/2 tsp bi-carb soda 1/2 tsp baking powder 1/8 tsp salt Wet Zest of 1 medium lemon 1 cup plant-based mylk of choice 1/3 cup brown rice syrup or honey Juice of 1/2 medium a lemon 2 tbsp coconut oil, melted 1/2 tsp vanilla extract Syrup Glaze 1 tbsp brown rice syrup or honey 1/2 tbsp hot water Flaked almonds & extra lemon zest Method
Preheat the oven to 170°C and line a standard muffin tray with six liners. In a large bowl combine all dry ingredients, before stirring in the wet. Scoop two heaping tablespoons of the batter into each muffin case. Bake muffins for 15- 20mins, until golden and a skewer comes out clean when inserted. Allow to cool. To make the glaze, in a small bowl add the brown rice syrup and hot water. Stir until combined, before brushing each muffin with the glaze. Top with a sprinkle of flaked almonds & lemon zest. Store in an airtight container in the refrigerator for up to a week, or in the freezer to be enjoyed at a later date. Makes 6 Muffins Over the past few years of sharing Ballerina Bites with you all, I've really grown in terms of my cooking skills. If you're an O.G. B.B. follower, then I'm sure you've seen my growth from being a rather restricted recipe developer, to someone who's willing to try everything, there's no boundaries. Today I'm able to create a recipe without the fear of it being a "flop," as I understand the key elements (especially in vegan cooking) in-order to make it a success in flavour, texture and presentation. From a health perspective, I still keep to my initial belief of using whole food ingredients, with the exception of few ingredients like tofu and dairy-free yoghurt. Maybe what's different from the earlier days of my culinary journey, is I'm now willing to use more- fat, salt, acid and sugar in-order to reach the ultimate recipe with robust flavour. ~ This recipe was created for Energetiks Dancewear, see original post here. Yes the version I created for Energetiks was delicious, but was missing substance; something I try to implement in all my recipes today. Below you'll find my new 'Beetroot Hummus Risotto (2.0),' that's one to remember. I personally think this recipe is wonderful when you're trying to impress your friends, because of its beautiful vibrant colour and the clever use of brussel sprouts. By the end of the night there'll be no sprout haters here! Enjoy! Love Alex, Ballerina Bites. Xx PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations! Ingredients 1 medium brown onion, diced 400g mushrooms, sliced 2-4 garlic cloves, crushed 1 tsp dried mixed herbs 1 cup of arborio or brown rice, rinsed under the tap 1 cup beetroot hummus (recipe below) 1 tbsp nutritional yeast Juice of 1/4 of a medium lemon 3 cups of water s & p Veggie Broth 3 cups of water 1x vegetable salt reduced stock cube Roasted Brussel Sprouts 400g medium sized brussel sprouts, sliced in 1/2 Dried mixed herbs Olive oil s & p Beetroot Hummus 1x 400g can chickpeas 1 tbsp olive oil 1 tbsp tahini 1 tsp ground cumin 1 large pre-cooked beetroot from a can Juice of 1/2 a medium lemon s & p to taste To serve A small handful of fresh chives, chopped finely Flaked almonds, toasted if you wish Cold pressed olive oil Method
Preheat the oven to 180°C and line a tray with baking paper. Scatter brussel sprouts over the tray, dust with mixed herbs, drizzle with olive oil and season with salt & pepper. Allow sprouts to roast for 30mins, keeping an eye on them. (I tend to remove any charing leaves from the oven early to prevent them from burning.) In a medium sized saucepan, fill with 3 cups of water. Add the stock cube and gently heat, making sure the water doesn't reach boiling. Use a whisk to crumble the stock cube and evenly flavour the water. Add a dash of water or oil to a large saucepan. Add the diced onion, sliced mushrooms, crushed garlic, dried mixed herbs and season with s & p. Sauté until no juices remain. Now add the rice and allow to toast for a few minutes, stirring throughout. In stages, stir in the veggie broth allowing the previous broth to be absorbed by the rice before adding more. Repeat the process, stirring throughout until no veggie broth remains. Meanwhile add all beetroot hummus ingredients to a food processor and blend until smooth. Set aside until needed. Once the rice is tender and absorbs all liquid, stir in the beetroot hummus, as well as the nutritional yeast and lemon juice. Continue to cook risotto until hot. Evenly distribute risotto between four bowls and top each bowl with the roasted sprouts (not forgetting the crispy leaves we removed early), a sprinkle of fresh chives and flaked almonds. If you wish, finish with a drizzle of good quality olive oil. Serves 4 I have certain recipe ideas that are kept aside for something special. Those recipes tend not to be "everyday foods" and require a little more effort. This recipe in particular has been in the archives for a while. ~ ManiLife peanut butter approached me asking to create a recipe with their glorious peanut butter, of course I couldn't refuse. Initially I was going to recreate a recipe here on the blog, as you've may have noticed I'm slowly updating older blog recipes. But why not make something fun?! ~ Introducing my 'Peanut Butter & Banana Celebration Cake,' a recipe that pulls no stops and is for all you peanut butter banana lovers. This cake may look spectacular but is really rather simple, with the help of two cake tins and stable ingredients I commonly use. Like most of my recipes this taste sensation uses unrefined sugar & oil and is surprisingly gluten free too! Almond meal and buckwheat flour are the two key ingredients ensuring it's GF, but if you have plain or wholewheat flour, feel free to substitute the buckwheat flour. Unfortunately almond meal is essential for the lightness and keeping the cake moist. Also if coconut sugar and coconut oil is not an option, use whatever you have on hand, no-one needs to miss out on creating this epic recipe. Enjoy! Love Alex, Ballerina Bites. Xx PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations! Ingredients Wet 3x (350g) ripe spotty bananas 1 cup (265g) coconut sugar 1/2 cup (135g) ManiLife Original Peanut Butter or any other crunchy peanut butter 1/4 cup plant-based mylk of choice 1/4 cup (55g) coconut oil, melted 1 tbsp apple cider vinegar 1 tsp vanilla extract Dry 2 cups (315g) buckwheat flour 1 cup (100g) almond meal 1 tbsp ground cinnamon 1 tsp bicarbonate soda 1/2 tsp baking powder 1/8 tsp salt Peanut Butter Icing 1 1/3 cups (400g) thick coconut yoghurt (I like Coyo) 3/4 cup (200g) ManiLife Deep Roast Smooth Peanut Butter or any other smooth peanut butter 1 tbsp maple syrup 1 tsp vanilla extract Toppings 50g 70% or greater dairy free dark chocolate, roughly chopped 1/4 cup banana chips (mine where sweetened with honey) Method
Pre-heat oven to 180°c. Grease 2x 20cm cake tins with coconut oil and line the bases with baking paper. In a large bowl mash the bananas using a fork. Add the remaining wet ingredients and stir until combined. Now add the dry ingredients and stir well. (If using wheat flour, be careful not to over mix!) Evenly distribute batter between the two cake tins. Use a knife or the back of a spoon to spread out and form an even layer. Bake for 25-30mins or until a knife comes out clean when inserted. Allow the cake to cool completely on a wire rack before moving onto the icing. Icing To make the icing in a large bowl add all peanut butter icing ingredients. Using an electric beater, beat the icing until fluffy. To assemble Choose the cake with the flatter, more level top and make this base. Scoop 1/2 of your icing and spread using a knife or spatula. Top with the other cake, before topping with the remaining icing. Lastly decorate your cake with the dark chocolate pieces and banana chips. Cake is best consumed the day of bake. Store any leftovers in the fridge or freeze slices to enjoy at a later date. Serves 10 As we move into the colder months I wanted to create a salad recipe that's nutritious, fulfilling and most importantly something that lines the core. I achieve this by roasting vegetables, rather than using raw salad, which instantly gives the body comfort. With the veggie list being quite extensive here of pumpkin, broccoli, capsicum, corn, red onion, coriander and olives, this dish contains a rainbow of nutrients, perfect during the flu fighting season. (You could even add some garlic to the list too!) The veggies & black beans (#protein) that are roasted in the oven, are lusciously doused in olive oil and Mexican inspired spices, smoked paprika and ground cumin. Towards the end of bake I like to scatter over roughly chopped pecans to toast; a nut that is widely used throughout Mexican cuisine. The finishing touches of the dish include olives, coriander and lime juice to spruce everything up, making it a taste sensation. Enjoy! Love Alex, Ballerina Bites. Xx PS: Be sure to tag me @ballerina_bites so I can see your wonderful recreations! Ingredients 1 medium butternut pumpkin, skin removed & chopped into 1cm cubes 1 medium head of broccoli, chopped into small florets 1 red capsicum, chopped into strips 1 small red onion, skin removed and chopped into 1/4's 1x 400g can of black beans, drained & raised 1 medium sized can of sweetcorn, drained & rinsed 2 tsp smoked paprika 2 tsp ground cumin S & P to taste Olive oil 1/3- 1/2 cup raw pecans, roughly chopped 85g (1 cup) black olives, sliced A large handful of coriander, roughly chopped Wedges of lime, to serve Additional Serving Suggestions Chilli Flakes Nutritional Yeast Avocado Coconut Yoghurt Method
Preheat the oven to 180°C and line a large tray with baking paper. Scatter pumpkin, broccoli, black beans, sweetcorn, capsicum and red onion (separating layers) over the tray. Evenly dust with the ground spices, a generous drizzle of olive oil and season well with salt & pepper. Using your hands mix the ingredients so everything is nicely coated in the olive and spice mix. Bake in the oven for 1- 1.5h's, giving a toss with a spoon throughout. In the last 5 mins of cooking scattered over pecans to bake. Once roasted, remove the tray from the oven and top with sliced olives and coriander. Serve with a wedge of lime and if you wish any additional serving suggestions, Salad can be served hot or cold. Serves 4-5 Note* Allow leftover's to cool before storing in the fridge for up to 3 days. Alternatively salad can be stored in the freezer for a further few months. |