Servings: 4 | Prep: 15 mins | Cook: 25 mins
Nutritional information: (average serve)
- Calories: 445
- Protein: 43g
- Carbs: 21g
- Fat total: 24g Saturated fat: 6g
Ingredients:
Roast Vegetables:
1 sweet potato, chopped (about 3 cups)
2 cups cauliflower florets
1 red bell pepper, cut in 1/2 or into large strips
1 tbsp paprika
1 tsp crushed red pepper flakes (optional)
1-2 tbsp olive oil
pinch of salt
Chicken:
300g skinless boneless chicken thighs, in bite-sized pieces
2 tbsp paprika
1 tsp crushed red pepper flakes
2 tbsp dill
1 garlic love, minced
salt and pepper
1 tbsp olive oil
Cabbage Salad:
2 cups cabbage
1 cup lettuce
2 tbsp dill
1 garlic clove
1 tsp vinegar
salt and black pepper
2 tbsp chopped olives
1 tsp olive oil
Yoghurt Garlic Sauce:
1/2 cup yogurt
2 garlic cloves, minced
3 tbsp dill
salt
Method:
Step 1
Prepare Roast Vegetables. Preheat your oven to 200C. Mix the sweet potato, cauliflower and peppers with the other ingredients in a bowl, so that every piece is covered evenly.
Spread vegetables in a single layer in your largest baking sheet and roast for 20-30 minutes or until the sweet potatoes are done, checking on them after 15-20 minutes.
Step 2
Make the chicken. Mix chicken with the other ingredients in a bowl or directly in the pan, then cover the pan and cook for 3-4 minutes at medium-high. Take the lid off and stir for 6-7 more minutes or until the chicken is done.
Step 3
For the salad add all ingredients to a bowl and mix them well together. I recommend massaging the cabbage with vinegar or lemon juice and a little bit of salt first and then adding the rest of the ingredients.
Step 4
Prepare the garlic sauce by mixing the ingredients in a small bowl.
Step 5
Time to assemble your bowls: start with a base of the salad and then top with the chicken and roasted vegetables. Top everything with the sauce and enjoy!