Smoky vegan ‘chicken’ & chickpea wraps
Use vegan ‘chicken’ pieces to make these wraps fully plant-based. Enjoy with our homemade guacamole for a tasty and filling family-friendly meal
Turmeric & lemon cauliflower bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 2 with leftovers
Skip to ingredients
- 650g cauliflowercut into florets
- 4 tbsp olive oil
- 2 tsp ground turmeric
- 2 tsp cumin seeds
- 125g kalestalks removed, roughly chopped
- 1 lemonjuiced
- 250g pouch cooked quinoa & lentils
- 4 tbsp coconut yogurt
- 3 tbsp mixed seeds(we used hemp, sunflower and pumpkin)
Nutrition: Per serving
- kcal642
- fat29g
- saturates5g
- carbs57g
- sugars19g
- fibre17ghigh
- protein28g
- salt1.1g
Method
step 1
Heat the oven to 190C/180C fan/gas 6. Tip the cauliflower florets and any leaves into a large bowl, then drizzle over 2 tbsp of the olive oil. Toss with the turmeric and cumin seeds along with some salt and pepper, then spread out over a baking tray lined with baking parchment. Roast for 25-35 mins until golden and tender.
step 2
After 10 mins, tip the kale into a large bowl and massage in the remaining oil and some seasoning. Spread out over a large baking tray and bake for the final 10 mins, or until crisp. Cool on the tray. Squeeze the lemon juice over the cauli.
step 3
Cook the quinoa and lentil mix following pack instructions, then divide between two bowls. Top with the cauliflower, kale, coconut yogurt and seeds. Leftovers will keep chilled for up to four days.
