Roasted veggies with broccoli mash and veggie chips

roasted veggies with broccoli mash and veggie chipsThis past week my better half has been away with work and by Saturday I was feeling rather…well, lonely. You see, summer Saturdays are those days when we get to not worry about anything else and just spend time together, just us, doing what we like. After a short run (for me) and a quick bike ride (for him) to energize our bodies and get the blood flowing in our lazy bones, we often begin our day together with an early swim and beach fun. Yes yes, we play games and sports at the beach, in the water. Who doesn’t enjoy a spoonful of such silly happiness? We then go to the markets to fetch our breakfast ingredients, come home famished and he makes us one of the bestest, richest and most delicious (late) breakfasts there are. We follow with a freshly brewed cup of coffee which we enjoy while strolling our little veggie and herb patch, talking about each and every one of our little friends, how well they are doing, what each might need or not to grow and become the best veggie or herb it can be.

roasted veggies with broccoli mash and veggie chipsroasted veggies with broccoli mash and veggie chipsFollowing this little ritual of ours, we proceed with other soul nurturing, knowledge expanding, relationship building and what not activities and adventures. Together. Except this Saturday when I was strolling our little veggie patch all by my little self. To boost my spirits I decided that for dinner I will put together the most vibrant, colorful, beautiful meal I can possibly muster, delightful to look at, to bliss out the soul and the tummy. I also agreed with myself that I would enjoy my dreamy dinner outdoors, on the grass, barefoot and with no picnic blanket. Easy to say. AND do!

roasted veggies with broccoli mash and veggie chips
roasted veggies with broccoli mash and veggie chipsNeedless to tell you just how much I enjoyed this vibrant mix of flavors, textures and colors. The roasted veggies are perfectly soft, yet firm, full of earthy, aromatic flavors. Roasted or grilled mushrooms with a touch of olive oil and garlic are one of my favorite flavors on the planet. The broccoli mash is perfectly silky and smooth, a sweet-lemony revelation with a sprinkle of spice. The veggie chips are a delightfully salty and crunchy surprise hidden everywhere in between the juicy roasted vegetables.

roasted veggies with broccoli mash and veggie chipsThere’s a rumor out there that we should eat a rainbow to give our bodies the bestest nutrition we possibly can. Alas, if they’d also mention a rainbow is as amazingly delicious as this plate and as easy to prepare!

Roasted veggies with broccoli mash and veggie chips
Author: Chris
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • For the veggie chips:
  • 1 small sweet potato, very thinly sliced
  • 1 medium purple carrot, very thinly sliced
  • sea salt flakes, to taste
  • For the roasted veggies:
  • 6 mushrooms, whole
  • 1 yellow capsicum, roughly cut into 4-5 chunks
  • 3-4 TBSP olive oil for cooking
  • sea salt flakes, to taste
  • freshly cracked black pepper, to taste
  • For the broccoli mash:
  • 1 head of broccoli, cut into florets and stem sliced
  • 3 big garlic cloves
  • 1 spring onion, green part only
  • zest of 1 lemon
  • 3 TBSP olive oil
  • sea salt, to taste
  • freshly cracked black pepper, to taste
  • chili flakes, to taste
  • To serve: sunflower shoots and pepitas
Instructions
  1. Preheat the oven at about 200C and also bring a pot of water to boil.
  2. While oven is heating up, prepare the sweet potato and purple carrot by thinly slicing them (a mandolin is best and fastest) and arranging them in a single layer on a tray lined with baking paper.
  3. Wrap the garlic in al foil, poke it with a knife a couple of times and place it in the tray as well.
  4. Once the oven is heated, place the tray in the oven and bake the chips for about 10-11 minutes, making sure to turn them halftime. Keep an eye on them as they tend to burn easily.
  5. While chips are cooking, add broccoli to the pot of water once it’s boiling and cook until tender. It’s only a matter of 2-3 minutes, best not to overcook them as it will make the mash a bit runny.
  6. Take the broccoli out of the pot and rinse with cold water to stop the cooking. Set aside.
  7. Take the chips out of the oven, carefully move them on a platter and sprinkle with sea salt. Set aside to cool.
  8. Place the mushrooms and peppers in the tray, next to the garlic, sprinkle them with olive oil, sea salt and cracked black pepper and place in the oven. Cook for 12-15 minutes.
  9. Meanwhile, add broccoli, spring onion, lemon zest , sea salt, black pepper and chili to a blender and whiz until smooth and silky. Scoop out and set aside.
  10. Once veggies are done, remove from the oven.
  11. Carefully remove the al foil from the garlic (it will be hot), squeeze the roasted garlic out and add it to a bowl with 3 TBSP olive oil. Mix with a spoon until it forms a paste and stir that through the broccoli mash.
  12. Begin to plate the mash, roasted veggies and chips. Top with sunflower shoots and pepitas and enjoy wholeheartedly.
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