Hi guys!
I’ll just say it again – I am so excited to be back. The break from blogging was much needed, but it just feels right diving back in… and feels like I never really stopped. I would be cooking on the weekends and thinking, oh man, this would be perfect for the blog. It’s safe to say I am feeling more inspired than ever ;)
So, this dish! *heart eyes*
Cauliflower is my favorite vegetable of all time, hands down. I don’t really know what it is about it, but ever since I was a kid, this was my veggie of choice. Boiled, roasted, mashed, fried… I can’t get enough of it. So naturally, it is usually the star of many of my favorite meals – this being one of them. With the addition of chickpeas, you have a healthy, filling, and protein-packed lunch. AND it’s a crockpot meal, so… #winning all around.
This recipe yields one large batch, and can probably serve at least 6 people. Or just yourself all week long (like me!)
Recipe
You will need:
- 1 large head of cauliflower, chopped up
- 1 large potato (sweet potato would work nice, too), diced
- 2 cloves garlic
- 1 small onion, diced small
- 1 can diced tomatoes (do not drain)
- 1 can chickpeas
- 1/2 can butter beans
- 1 cup frozen chopped spinach
- 1-2 cups vegetable stock
- 1 cup water
- 1 tbs curry
- 1/2 tbs turmeric
- Salt and pepper, to taste
To make:
- Prep/chop all your veggies up and add to crock pot
- Dump in the remainder of the ingredients (yeah, seriously… that’s it)
- Give it a quick stir, set crock pot to med/high, and allow to cook for 5-7 hours
It’s really that easy, and the flavor is out of this world. I paired mine with brown rice, but you can serve with your choice of grain, or alone! Super filling, and nutritious as hell. Feel good about what you are putting into your body, and you’ll glow from the inside, out <3
xx bianca
