Department of Health & Human Services Premiers Active April
Roasted cauliflower, black beans, rice and fresh salad.
Top with avocado and some yogurt and you have a delicious (and healthy) vegetarian dinner or lunch.
½ cauliflower, chopped into florets
1 cup basmati rice, rinsed and drained
2 tablespoons extra virgin olive oil
1 small red onion, finely diced
2 garlic cloves, crushed or minced
1 tablespoon paprika
2 teaspoons ground cumin
400g canned no-added-salt black beans, drained and rinsed
1 large carrot, coarsely grated
3 tomatoes, chopped
1 small avocado, sliced
½ cos lettuce, finely chopped
1 lime, cut into wedges
½ bunch fresh coriander leaves, coarsely chopped, to serve
1 cup natural or Greek plain yoghurt
Preheat oven to 200°C. Place cauliflower on a baking tray and drizzle with half the oil. Roast for 20- 25 minutes, turning halfway through.
In a medium saucepan add rice and 2 cups of water and bring to boil. Reduce heat to a simmer. Cover with lid and cook for 15 minutes. The water should be absorbed, remove from heat.
In a frypan heat the remaining oil over a medium heat. Add onion and sauté until onion begins to soften. Add garlic and spices, stir and heat through for 2 minutes. Add black beans, carrot and tomatoes. Combine well and cook for 8-10 minutes.
Divide rice among bowls. Top with bean mixture, roasted cauliflower, avocado and lettuce. Squeeze lime over ingredients and sprinkle with coriander leaves. Serve with yoghurt.
Recipe supplied by Nutrition Australia Vic Division.