A plate full of vegetables
I found this recipe deeply hidden in my archives :). I’m glad to have found it and I’ll willingly make use of it tomorrow, because such a vegetable plate means a colourful yummy meal!
Only vegetables and each of them prepared in a different way (without problems and quickly). A mixture of tastes and consistencies. And a great portion of vitamins and minerals.
Prepare such a lunch set for yourselves and your loved ones. You can pack the set into a container and take it to school or work. Try to experiment with herbs, spices, colours – the end of summer is a great time for experiments :).
Such a meal has a cleansing effect.
How to build the plate so it never gets boring
The rule I follow is simple: three colours, three textures. Something soft, something crisp, something creamy. On this plate the potatoes and lentils give the soft base, the kale crisps and grated carrot bring the crunch, and the avocado holds it all together.
Swap one element each time and the plate feels new. Roasted beetroot instead of potatoes, chickpeas instead of lentils, shredded kohlrabi instead of cabbage. The structure stays, the taste changes, and you are not cooking anything you have not cooked before.
What to prepare ahead
Lentils and roasted vegetables are the two things worth making in a larger batch, because both keep in the fridge for three days and both reheat well. The raw parts, grated carrot and shredded cabbage, take two minutes and are better done on the day, since they lose their crunch once dressed with lemon juice.
Avocado goes on last, right before eating. Cut earlier it darkens, and no amount of lemon juice fully prevents that.
Packing it for later
Use a container with dividers if you have one, or simply keep the wet elements away from the crisps. Kale crisps are the one component that will not survive contact with lemon juice, so pack them separately and add them at the last moment.
A plate like this is easier to keep up when the rest of the week is planned, and a ready meal plan with a shopping list takes that decision off your hands.
On my plate:
- roasted potatoes with pepper, chilli and salt (180°C / 350°F, 30 min)
- Kale crisps
- Yellow lentils, cooked with water in a 1:2 proportion, at the end of cooking I added salt, pepper and turmeric. I melted a tablespoon of ghee butter in a frying pan, added a mixture of masala spices, and I poured it over the lentils
- grated carrot with lemon juice
- shredded red cabbage with lemon juice
- cut avocado in pieces
- a few drops of linseed oil
Yum! And so few calories! 🙂
A plate full of vegetables
Ingredients
Method
- Roast the potatoes with pepper, chilli and salt at 180°C (350°F) for 30 minutes.
- Prepare the kale crisps.
- Cook the yellow lentils with water in a 1:2 proportion. Towards the end of cooking add salt, pepper and turmeric.
- Melt a tablespoon of ghee butter in a frying pan, add the masala spice mix, heat briefly and pour it over the lentils.
- Grate the carrot and shred the red cabbage, then dress both with lemon juice.
- Cut the avocado into pieces just before serving.
- Arrange everything on one plate and finish with a few drops of linseed oil.
Notes
Frequently asked questions
The lentils and the roasted vegetables, because both keep in the fridge for three days and both reheat well, so they are worth making in a larger batch. The raw parts, grated carrot and shredded cabbage, take two minutes and are better done on the day, since they lose their crunch once dressed with lemon juice.
Use a container with dividers, or at least keep the wet elements away from the crisp ones. Kale crisps will not survive contact with lemon juice, so pack them separately and add them at the last moment. Avocado is the other component to add just before eating, because it darkens once cut. There are more lunchbox ideas on the blog if you pack lunch regularly.
Three colours and three textures: something soft, something crisp, something creamy. Then swap one element each time. Roasted beetroot instead of potatoes, chickpeas instead of lentils, shredded kohlrabi instead of cabbage. The structure stays and the taste changes.
Thirty minutes at 180°C (350°F), seasoned with pepper, chilli and salt. That is long enough for the edges to colour while the inside stays soft.
This one combines several groups on a single plate: potatoes and lentils for the filling part, raw vegetables for crunch, avocado and linseed oil for fat. Portions are a matter of appetite and of how active your day is. If you would rather not judge the portions yourself, the Diet & Training by Ann app sets the whole menu to your goal, with a shopping list to match.
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