Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 4.51 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1/3 cup plain flour
- 200grams red cabbage (shredded)
- 1kilograms cauliflower florets (cut into florets)
- 1 Lebanese cucumber (sliced into rounds)
- 1/2teaspoons sea salt
- 1/2teaspoons garlic powder
- 1/4teaspoons paprika
- 125grams chickpeas, rinsed (drained)
- 1tablespoons lemon juice
- 60grams baby spinach & rocket leaves
- 2tablespoons vegan mayonnaise
- 1tablespoons chives
- 1/2 cup soda water (chilled)
- 250grams microwave brown rice & quinoa
- 2teaspoons sriracha chilli sauce
Nutrition per serving
1340kJ
Protein
11.9grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 4
Sift flour, garlic powder and paprika into a large bowl. Stir in salt. Make a well in the centre, then slowly pour in soda water, whisking to form a smooth batter.
Step 3 of 4
Add cauliflower to batter and stir until lightly coated. Remove cauliflower, allowing excess batter to drain off. Arrange on baking tray in a single layer and scatter over chickpeas. Bake for 30 minutes, turning halfway. Drizzle over chilli sauce, toss to coat, then bake for a further 10 minutes or until golden and chickpeas are crisp.
Step 4 of 4
Meanwhile, heat brown rice & quinoa according to packet instructions. Combine mayonnaise, lemon juice and chives in a bowl. Season. Divide rice mixture among bowls and top with spinach & rocket, cabbage, cucumber and cauliflower mixture. Drizzle over dressing to serve.
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