Makes 2-3 servings
You will need:
1 cup Brown Rice
1 Courgette, sliced
1 Sweet Potato, peeled & sliced
6 baby Aubergines, sliced
2 Red Chillies, sliced
2 tablespoons coconut oil for roasting
Himalayan Rock Salt & Pepper
1 large handful of Swiss Chard
1 large handful of Kale or Spinach
1 Avocado for the dressing
1 tablespoon of Tahini
1 tablespoon of Olive Oil
Juice of 1 Lime
1 tablespoon of Apple Cider Vinegar
Cook rice according to instructions. Preheat oven to 200 degrees.
Into a baking tray place the sliced veggies, drizzle the coconut oil over the top and bake for 20-30 minutes, until tender but not mushy.
Steam the Swiss chard and kale for 15-20 minutes or until softened.
For the dressing; whisk the chopped up avocado, tahini, lime juice and olive oil together. Season to taste.
Serve the rice in a bowl, topped with the greens, roast veggies.
Pop a dollop of avo dressing on top of your veggies, drizzle Apple cider vinegar over the top, Enjoy !!
