I wasn’t going to post this one because it looks kinda a mess. It’s a tea I made for myself one night when I felt like I needed a bit of a heath boost. I snapped a quick pic before I tucked in just in case, and I’ve decided to share it, despite its aesthetic failings, because it’s a good example of a really healthy balanced meal for vegetarian and vegan pregnancies.
The kale is baked in a low oven to create a crispy texture similar to the seaweed you get at a Chinese…yum. The sweet potato wedges and also oven baked and this is served with crispy, spiced chickpeas and red pepper. Plus, a large dollop of Vegan Black Garlic Aioli on the side, because I’m not kidding, this stuff seems to go with almost anything!
As a leafy, dark green veg kale is a powerhouse of nutrients essential for pregnancy and overall health including folates. Red peppers are good sources of beta-carotene and vitamin C. As a healthy carbohydrate, sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene), plus vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.
Chickpeas provide protein and fibre and are amongst one of the key food groups for healthy veggie or vegan pregnancy – beans and legumes. Finally, the aioli is nut based and provides some healthy fats to aid absorption of all those nutrients as does the olive oil.
Whilst I know that all these foods are good for me, I’m not a nutritionist and everything I eat has to, ideally, taste good too! The crispy spiced chickpeas with the sweet, smoky red peppers provide most of the heartiness to this meal. The crispy kale adds texture but also a nutty flavour and the sweet potatoes are caramelised and earthy sweet. It’s a quick meal, ideal for a week night, that comes together simply at the end.
A great one for any preggie veggie or vegan to enjoy guilt free 🙂
Looking for a use for that leftover chickpea juice?! You can use the drained juice from canned chickpeas (aquafaba) for vegan baking. Check out this vegan peanut butter chocolate pie recipe!
- 2 tbsp. light olive oil
- 1 small sweet potato
- 1 small red pepper
- 200g chickpeas
- 1 tsp smoked paprika
- 1 tsp chilli flakes
- 100g kale
- 1 tbsp. vegan black garlic aioli (optional)
- Heat oven to around 180C
- Chop the sweet potato into wedges, drizzle with a little oil and seasoning, and add to the oven
- Cook until golden brown and soft in the middle (about 20 minutes)
- Heat a pan on a medium heat with a little oil
- Chop and add the pepper
- Drain the chickpeas (reserve the liquid for baking - it's known as aquafaba and can be used in place of eggs)
- Add the chickpeas to the pan and let them crisp up
- Add your choice of seasonings - I used smoked paprika and chilli flakes
- Lay the kale out on a baking tray and season
- Once the sweet potatoes are done, lower the oven temperature to around 100C and add the kale
- This will only need a few minutes so start prepping your bowl with the potato wedges and chickpeas
- Once crisp, add the kale and enjoy with optional vegan black garlic aioli
* Calorie count does not include optional vegan black garlic mayo but that can be found here on the recipe page