About the Recipe
Garlicky gingery warm golden roasted veg is everything! And SO easy to make 🤗
The sauce is packed full of goodness and will make your body sing 🎶
As always, this gorgeous plate is anti-inflammatory, gluten free, low carb and is also plant based.
For this one simply coat your favourite roasted veg in this dressing when fresh out of the oven!
Ingredients
I have used:
Fresh baby spinach to serve as the base
Roasted butternut pumpkin
Roasted cauliflower
Roasted zucchini
Toasted almond flakes and fresh mint to serve
I did roast the zucchini and cauliflower together, and the pumpkin on its own as the pumpkin needs a little longer in the oven (200 C until lovely and golden)
Dressing:
2 Tbs tamari
2 Tbs extra virgin olive oil
2 tsp grated fresh ginger
2 garlic cloves, minced
2 Tbs apple cider vinegar (can sun lemon juice if preferred)
2 tsp maple (optional! I prefer sugar free for blood sugar)
Salt and pepper to taste
Preparation
Simply whisk all together! Taste, season, taste!
Serve this dish with your favourite protein! Or on its own 🥰