If you love veggies as much as I do you will love this recipe!
It’s light. easy, nourishing and satisfying dish packed full of flavour. And most important you will be getting probably all your five a day in one very delicious meal.
I use turmeric to give the sauce the sunny color but not only it makes it so pretty but it also contributes a lot to your health being naturally anti-inflammatory and increasing antioxidant capacity of your body. I like to top it with crunchy chickpeas for the texture contrast and also protein bost and chewy almost meaty oyster mushrooms and a sprinkle of sesame seeds for a good measure.
Ingredients
- 1 peeled zucchini
- 1/2 cup of pumpkin
- 1/2 cup of cauliflower
- 1 tbsp nutritional yeast
- 2 tbsp olive oil
- 1/2 tsp of turmeric
- 1 small glove of garlic
- Juice of 1/2 lemon
- 100 grams mushrooms
- 100 grams chickpeas
- 1 tsp smoked paprika
- salt
Servings: people
Instructions
- Chop pumpkin and cauliflower roughly the same size, season with salt a pepper and drizzle with 1 tbsp of oil.
- On the other side of the tray add chickpeas, oyster mushrooms and sprinkle, salt, sesame seeds, smoked paprika and extra tbsp of olive oil, toss to combine.
- Bake in preheated oven at 180 degrees for 25 minutes.
- Meanwhile using spiralizer or vegetable peeler make noodles out of zuchini.
- When vegetables are soft and chickpeas are crispy remove them from the oven.
- In the blender combine pumpkin, cauliflower, nutritional yeast, juice of 1/2 lemon, garlick and turmeric, blend till smooth.
- Transferr your prepared noodles in the blender jag and stir to coat.
- When ready to serve add zoodles on the center of the plate and top with crunchy chickpeas and musrooms. Enjoy!
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