No Fuss Everyday (Super) Food Plate
So what do you do when you don’t fancy spending your time creating edible, Instagram worthy food art, acai bowl with berry mandalas? Or crafting multi-layered meals meant more for special occasions than lazy Sunday afternoons when the weather is sooooo good you’d rather spend few extra hours outside than in the kitchen?
Here’s a meal that’s completely delicious, light, cleansing, uplifting, bursting with green and veggie goodness and definitely fits up there in the ‘superfood’ category. Yet, is completely no-fuss and easy to make. 100% plants. 100% seasonal – well, almost. No-fuss, let’s go!
Everyday Green Superfood Plate
For chipotle salsa tossed potatoes & bok choi:
- New-season organic Jersey Royal baby potatoes (6-8) or 1-2 sweet potatoes
- 5-6 fresh big leaves of bok choi
- 1/2 cup of tomato passata
- 1/2 bunch of fresh spring onions
- 1 tsp mild smoked paprika
- 1/2 tsp of dried chipotle chilli or chipotle chilli sauce
- juice of 1/2 lime
- 2 TBLS coconut oil
For the Tamari Purple Sprouting Broccoli with Caramelised Fennel
- 1 onion
- 1 bag, approx 150g, of organic purple sprouting broccoli
- 1 fennel bulb
- 1 TBLS of tamari
- 1 TBLS of maple syrup
- 1 clove of garlic
- juice of 1/2 lime or lemon
- pinch of unprocessed sea salt
- 1 TBLS coconut oil
- 1/4 cup of water
- pinch of freshly ground black pepper
Optional: seaweed sprinkles / roughly chopped wild garlic
For Parsley Tabouleh see recipe here.
Start by parboiling baby new potatoes or roughly chopped sweet potatoes with a good pinch of salt until you can put a fork through each piece. Drain and set aside when ready.
While the potatoes are cooking (approx 10 mins) heat up a heavy-bottomed pan over medium heat, add a little coconut oil, finely chopped onion and garlic and saute for a minute or until soft. Add tamari, finely sliced fennel and maple syrup and let it caramelise for another minute or two – until the fennel starts to soften and brown gently. Then add roughly chopped purple sprouting broccoli, juice of lemon or lime, salt to taste and a little water. Cover the pan and turn the heat on lowest. This beauty is ready to go: just sprinkle with black pepper and wild garlic. Be sure to take it off heat/ uncover the lid as broccoli can easily overcook. We are going for that al dente texture here. 😉
At the same time, heat another pan with a little coconut oil on high heat, saute finely chopped spring onions, add parboiled potatoes/sweet potatoes, sweet paprika, chilli, tomato sauce and salt. Squeeze lime juice and let the flavours infuse for a few minutes. Lastly, slice bok choi leaves lengthways and add them to the mix, turn the heat off, put a lid on and let it soften for a minute. It is ready to go!
To serve, fill at least 1/3 of a plate with Parsley and Pine nut tabouleh as we like keeping a good percentage of our meal raw. Then add sauteed broccoli and chipotle tossed potatoes. Serve with plenty of sauerkraut, avocado and seaweed sprinkles. Enjoy!
Aiste & Joel xx