Middle Eastern Veggie Bowl
"A second look. Middle eastern veggie bowl, always and forever. "
-- @foodfixup

serves 2


COOK TIME 30 mins

This is a bowl of next level vegetable goodness! Crispy, spiced chickpeas and nuts, a great combination of roasted veg, salty olives, tangy blood orange and creamy baba ganoush - it’s a wonderfully filling and delicious meal. Make extra and take some to work for a healthy and hearty lunch the next day.


1 small bunch dutch carrots, ends trimmed

1 cup brussels sprouts, ends trimmed

1/4 small cauliflower, cut into bite sized pieces

1/2 tbs honey

1 tsp thyme leaves

1 can chickpeas

1 handful walnuts

1 tsp ras el hanout spice mix

1/3 cup mung beans, soaked 30 mins

1 handful sultanans

1 handful green olives

1/4 preserved lemon

macadamia or coconut oil

1 handful butter lettuce

1/2 blood orange, peeled and cut into segments

sea salt

black pepper

1/2 portion baba ganoush (see condiments


Pre-heat the oven to 220C.Cut the brussels sprouts into quarters then place them on a baking tray with the carrots and cauliflower. Drizzle some oil and the honey over them, add the thyme leaves and season with salt and pepper. Toss everything really well and place the tray in the oven. Cook for 30 minutes tossing once.

Place the walnuts on a another baking tray. Drain and rinse the chickpeas, place them on a tea towel and pat dry. Transfer them to the tray, drizzle with oil, sprinkle over the ras el hanout and season with salt and pepper. Use your hands to make sure they're all coated then transfer the tray to the oven. Cook for 25 minutes tossing once.

Meanwhile, drain and rinse the mung beans then place them in a saucepan just covering them with water, bring to the boil then cover and simmer for 20 minutes. Once cooked, finely chop the preserved lemon and add that to the beans along with the sultanas, season with salt and pepper.<BR><BR>To serve, place the chickpeas and walnuts in a bowl along with the mung beans, roasted veg, olives, orange, baba ganoush and lettuce. Sprinkle over the thyme leaves, drizzle a little olive oil over everything and serve.