This is the ideal work lunch to take the day after enjoying my spiced roasted cauliflower recipe if you have any leftovers. J It takes a little prep, but the idea is that you make up the romesco and limey avocado crème to have on hand as needed, and you can also replace the roasted cauli with any leftover roasted vegies, or even a slice of tofu, tempeh or chicken. This way, you will have a number of lunches ready to go with minimal effort.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- Romesco
- 4 red capsicums
- 1 jalapeño
- 2 tsp smoked paprika
- 2 cloves garlic, peeled & chopped
- 1 small lemon
- 1 tbsp sherry vinegar
- ¼ cup olive oil
- 1 cup almonds, lightly toasted
- ¼-½ cup coriander
- Sea salt, to taste
-
- Avocado Crème
- 1 avocado
- ¼ cup yoghurt
- 1 tbsp lime juice
- 1 tbsp olive oil
-
- Good quality bread of choice
- Leftover roasted cauliflower, vegetables, tempeh, tofu or chicken
Method
- Preheat oven to 200°C.
- Slice capsicums in half, remove the seeds and place cut side down on lined baking tray.
- Place in oven for 10-15 mins or until a little blackened on surface. Remove from oven and place in bowl and cover with plate to trap steam. Leave for 5 mins.
- Once capsicums are cool enough to hold, peel and pop into food processor.
- Add remaining ingredients and blitz to chunky consistency.
- Store in airtight container in fridge.
- To make Avocado Crème, combine all ingredients thoroughly in blender or with stick blender.
- Store in airtight jar in fridge until needed.
- To assemble, toast slice of bread and smother with generous amount of romesco.
- Add roasted cauliflower (or substitute) and drizzle with avocado crème.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
