Vegetarian Moroccan One-Pot Medley
This vegetarian Moroccan dish with butternut and sweet potato, which are two particularly beneficial vegetables, in combination with the freekeh make it perfect for low glycemic diets. Choosing low glycemic ingredients, healthy fats and consuming “complex carbs” can help prevent persistently high insulin levels, which is associated with health problems like type 2 diabetes and cardiovascular issues.
- 1 red onion, cut into wedge 1/4’s
- 1/2 butternut squash, peeled and cubed*
- 3 regular size sweet potatoes, peeled and cubed
- 2 apples, cored, peeled and cubed
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 1 tbsp Ras EL Hanout
- 200g Wholegrain Freekeh
- 15g almond flakes
- 50g mixed seeds, about two handfuls
- a squeeze of lemon
- fresh coriander to serve
*Feel free to use other vegetables
like, parsnips, carrots, celeriac or
aubergine to create new textures and
- Preheat the oven to 210°C / 410°F (fan) or 190°C / 374°F (conventional)
- Place the onion, butternut, sweet potato & apples on a large roasting tray.
- Sprinkle over the crushed garlic and Ras EL Hanout.
- Drizzle with the olive oil, and toss everything together with your hands.
- Roast in the oven for 30-40 minutes.
- Roast until the vegetables are tender enough to pierce with a fork.
- You need to see some charred bits on the edges.
- Remove from the oven and set aside.
- Cook the Freekeh as per the pack instructions. This should take around 20-30 minutes.
- Once cooked drain off the water.
- Tip the Freekeh onto kitchen paper or a clean tea towel, this will soak up any excess water.
- To toast the almonds, pop them in a hot dry frying pan for 1 min. Keep an eye on them and toss occasionally to prevent them burning.
- Empty the cooked Freekeh into a large serving bowl and squeeze over a dash of lemon.
- Add in the roasted veg and mix together with a spoon.
- Sprinkle over a good handful of mixed seeds and the toasted almonds.