Recipe configuration: the one you have with your Jollof & chicken

Challenge Veggie Bowl - the one you have with your Jollof & Chicken
What meal can you make from this bowl of veggie ingredients?

𝗪𝗵𝗮𝘁 𝘆𝗼𝘂’𝗹𝗹 𝗻𝗲𝗲𝗱:

-all the veg in the picture

-2 tbsp vegetable broth

-2 tbsps good quality olive oil

-2 tsps garlic infused olive oil

-1 tsp chilli infused olive oil

-1/2 tsp lemon juice

-1 tsp white wine vinegar

-2 tsp sea salt (not iodised table salt)

-1/2 tsp dried oregano

-1/4 tsp cayenne pepper

-1/4 tsp dill


1. Set oven to 190 fan setting and leave to heat.

2.Slice your aubergine into 1/2 inch discs, and spread out evenly on a parchment paper lined oven tray. Sprinkle a little salt onto the flesh, and place into the oven for 15 minutes once the oven has heated.

3.In the meantime, slice your courgette and carrots into 1 inch thick discs and let them join the aubergine in the oven 5 minutes later.

4.Cut your red pepper into vertical strips of 6 thick slices – trying to keep them around the same size. They can also go into the oven with the courgettes, carrots and aubergine.

This means, by the end of the 15 mins of aubergine roasting, you’ll have roasted the carrots, pepper and courgettes for 10 mins.

5.Flip the aubergine discs onto the other side at 15 mins. Distribute the 2tbsps of vegetable broth evenly between the aubergine slices, carrots and courgettes but NOT the pepper.

If you choose not to steam your broccoli, you can also add your broccoli to the oven tray now and also lightly cover them in 1tbsp vegetable broth.

Continue to cook for another 10 minutes.

6.Start slicing the tomatoes, avocado and cucumber and tossing them with a handful of salad leaves of choice. Dress the salad with 1 tbsp olive oil, 1tsp vinegar, 1/2 tsp lemon juice, 1/4 tsp cayenne pepper (optional), 1/4 tsp dried or fresh dill and sea salt to taste.

7.If steaming broccoli, steam for 4 minutes and then coat in either 1/2tsp organic butter, or 1 tsp of garlic infused olive oil and sea salt to taste.

8.Remove all the veggies from the oven, and leave to cool for 3-4 mins.

9.Dress the veggies in 1tsp garlic infused oil, 1 tsp chilli infused olive oil, a pinch of sea salt, pinch of oregano, and 1/2 tsp of white wine vinegar. Optional: slice up a red pepper and toss with the roast vegetables.

10.Serve altogether alongside 2tbsps Jollof rice and 1 palm sized portion of oil free chicken thigh.

11.Chew and enjoy thoroughly!


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