Beef
Oven roasted cauliflower steaks spiced with turmeric and paprika on a bed of crushed pumpkin with a side of baby kale salad.
1. Set oven to 220ºC. Slash chicken. Coat with 1 tsp turmeric, 1 tsp smoked paprika, 1 tbsp soy sauce and 2 tbsp oil. Place in an oven dish and roast for 20-25 minutes, or until cooked through.
2. Dice sweet potato and toss on a lined oven tray with pumpkin, 1 tbsp oil, salt and pepper. Roast in oven for 15-20 minutes, or until cooked through.
3. Whisk together 1 tbsp vinegar with 2 tbsp olive oil. Season with salt and pepper. Set aside. Slice capsicum and halve tomatoes. Toss with baby kale.
4. Remove roasted vegetables from oven. Roughly crush using a potato masher.
5. Toss dressing through salad. Slice chicken and divide between plates with crushed vegetables and salad.
Notes:
Reserve the spiced juices from chicken roasting pan to spoon over at the end.
2. Dice sweet potato and toss on a lined oven tray with pumpkin, 1 tbsp oil, salt and pepper. Roast in oven for 15-20 minutes, or until cooked through.
3. Whisk together 1 tbsp vinegar with 2 tbsp olive oil. Season with salt and pepper. Set aside. Slice capsicum and halve tomatoes. Toss with baby kale.
4. Remove roasted vegetables from oven. Roughly crush using a potato masher.
5. Toss dressing through salad. Slice chicken and divide between plates with crushed vegetables and salad.
Notes:
Reserve the spiced juices from chicken roasting pan to spoon over at the end.
Chicken breast fillets 600g
Sweet potato 400g
Diced pumpkin 2/3 bag (600g)
Yellow capsicum 1
Cherry tomatoes 1/2 punnet (200g)
Baby kale 1 bag (120g)
From your pantry:
oil (for cooking + olive), salt, pepper, ground turmeric, smoked paprika, soy sauce (or tamari), white wine vinegar
Sweet potato 400g
Diced pumpkin 2/3 bag (600g)
Yellow capsicum 1
Cherry tomatoes 1/2 punnet (200g)
Baby kale 1 bag (120g)
From your pantry:
oil (for cooking + olive), salt, pepper, ground turmeric, smoked paprika, soy sauce (or tamari), white wine vinegar
