Quick Weeknight Meals

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Because time is of the essence these days…


Quick + Easy midweek meals are the ultimate after a busy day at work. Try these two filling, nourishing meals yourself! To speed up time, cook a bulk batch of kumara on a Sunday so they are ready for you to reheat when you get home. Saving you a valueable 60mins.


BAKED KUMARA WITH TAHINI HERB SAUCE

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1 Kumara
1 cup of seasonal vegetables (cherry tomatoes, broccoli, coriander, mushrooms, spinach, kale, bok choy, zucchini, asparagus), heated in a pan with olive oil/coconut oil, salt + pepper + pinch of chilli flakes. If using spinach, add at the last minute. 

Avocado smash (1/2 avocado, salt + pepper)

Sauce:
1 thumb of fresh turmeric

1 thumb of fresh ginger, grated

1 clove garlic

1 tbsp. tamari

1 lemon, juiced

¼ cup tahini

2 Tbsp water 

Pinch of salt 

Handful herbs (parsley, coriander, basil, chives)   

Method:

Preheat oven to 180 degrees Celsius. Prick the kumara with a fork a few times then bake for 1 hour. If running short on time, put in the microwave until soft. For the sauce, blend all ingredients until smooth, then place back in the fridge for it to thicken up. 

When kumara’s are done cut them open and stuff with avocado smash, cooked vegetables and drizzle over the turmeric sauce. Top with chilli flakes and extra herbs.  


SUPER GREEN TABOULI  

1 large head of broccoli

6 spring onion finely sliced

Large bunch of parsley, chopped

Large bunch of mint, chopped

1 avocado, chopped

Couple of Large handfuls of nuts/seeds of choice (sunflower,

pumpkin, pistachios, almonds, sesame seeds)

Large handful of spinach leaves

Juice of 2 lemons

1 tablespoons cold pressed olive oil or flaxseed oil

Handful of goji berries or sun-dried tomatoes

Black pepper + sea salt

Method: 

Chop the raw broccoli in a food processor, until it has a ‘couscous like’ texture.
Combine the raw broccoli in a large bowl with the spring onion, parsley, mint, avocado, pumpkin seed, sesame seeds, pistachio, spinach, lemon, olive oil, goji, black pepper and a little sea salt.

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RecipesRosa Flanagan