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Healthy Veggie Bowls: Roasted and Stir Fried Veggies with Avocado Dressing

Elena Szeliga
  • 50 minutes
  • Serves 2

INGREDIENTS

1 tsp

ground coriander

1 tsp

ground paprika

1/2 tsp

ground ginger

1/2 tsp

ground cumin

1

sweet potato

170 g

or 6 oz chick peas, boiled

3 tbsp

olive oil

4

big leaves of napa cabbage, chopped

1 clove

garlic, minced

1 tsp

fresh ginger, grated

1 tsp

small chilli pepper, chopped or 1/3 teaspooon ground chilli

1

corn cob

2

medium-sized carrots, peeled

3

whole scallions

sunflower oil to fry

1

avocado, peeled, pitted

3 tbsp

coconut milk

2 tbsp

lime juice

2 tbsp

olive oil

1

garlic clove

salt

1 tbsp

black sesame