Informations supplémentaires
30 min.
|
920 kcal
|
easy
|
|
Printable version
1. Cook Tumeric Rice
Turn oven on to 425°F. Heat 1 tbsp. olive oil in a small pot over medium. Rinse and drain rice in a fine mesh sieve. Add cumin seeds to pot and cook for 30–45 seconds until fragrant and toasted. Add turmeric, rice and 1¼ cups salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 30–35 minutes, or until grains are tender.
2. Prepare Ingredients
Drain, rinse and pat dry chickpeas. Trim any large broccoli and cauliflower florets into 1 inch pieces. Pick and roughly chop mint leaves. Cut tomatoes into 1/2 inch pieces.
3. Roast Vegetables and Chickpeas
Line a baking sheet with foil. Divide chickpeas, broccoli and cauliflower in sections on baking sheet and toss with 2 tbsp. olive oil. Season with half of the za'atar and salt and pepper to taste. Bake for 14–16 minutes until golden.
4. Finish and Serve
Divide turmeric rice into serving bowls. Top with spinach, broccoli, cauliflower, chickpeas, hummus and tomatoes in sections. Drizzle dressing over everything. Garnish with mint and remaining za'atar to taste. Enjoy!
155gBrown Rice
200gBroccoli Florets
150gCauliflower
60gCherry Tomato
9gZa'atar
398mlChickpeas
40gBaby Spinach
1unitFresh Mint
3gTurmeric Powder
3gCumin Seeds
89mlSumac Vinaigrette (allergens: sulphites, mustard)
150mlHousemade Hummus (allergens: sesame, tree nuts, sulphites, peanuts)
What you need
Small pot, Baking sheet, Foil, Sieve
920 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
117g
39%
fat
42g
65%
cholesterol
0mg
fiber
14g
56%
protein
27g
saturated
5g
25%
sodium
1130mg
47%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg