Ingredients:
Wheat grains OR wholegrain / red rice, uncooked, 70 g
Baby Potatoes, 100 g, quartered
Eggplant, 1/2 medium, cut in chunks
Parsley, 2-3 tbsp.
Paprika powder, 1 tsp.
Spinach, 1 handful
Garlic, 1-2 cloves
Coconut oil, 1 tbsp.
Olive oil, 1 tbsp.
Preserved sorrel, 1-2 tbsp. OR Greek yogurt, 1 tbsp.
Instructions:
Preheat the oven to 180°C (350°F). On a baking tray lined with baking paper, arrange quartered baby potatoes and eggplant chunks. Sprinkle with paprika powder and bake for 20-30 minutes until golden and tender.
Cook wheat grains or wholegrain/red rice according to the package instructions.
Heat coconut oil in a frying pan, press a garlic clove, and sauté with spinach for 1-2 minutes until wilted.
Assemble the bowl with cooked grains, roasted vegetables, and spinach. Top with preserved sorrel or Greek yogurt and drizzle with olive oil.
Garnish with parsley and serve warm.
Bon appétit! ❤️
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