ONE PAN MOROCCAN SUPERFOOD
This quick and simple recipe will blow your mind! Not only is it the kind of food that you can add any vegetable that is in your fridge as a replacement ingredient (eg instead of kale you can use broccoli), but it is also a way of getting the family to eat vegetables without being able to pick them out of the meal. Dicing everything so small means they can scoop it up with a spoon and in their mouth it goes! I have found this particularly helpful when it comes to my son. There are no vegetable issues with my daughter but he is a whole other story!
Now I have made this meal enough for 4 people (served with a side dish), but if there are 2 of you, still make the whole amount, as it is great to have on hand for lunch the following day.
1 cup sweet potato, peeled, diced into 1cm cubes
1 cup cauliflower, cut into small florets
1 cup kale, cut into small sections
500g chicken mince
Fat and Seasoning:
2 tbs olive oil
2 garlic cloves, minced
¼ cup finely chopped green onions
½ tsp ground turmeric
¼ tsp chilli flakes
1 tsp apple cider vinegar
sea salt / pepper
juice of ½ lime
extra olive oil for drizzling
Place chicken mince into skillet or large frying pan over a high heat with 1 tbs of the olive oil and using a wooden spoon to break up chunks, brown the chicken. Season with sea salt and pepper. When cooked, take off heat and pour into a dish. Set aside.
Using the same skillet / pan, add the other tbs of olive oil and the sweet potato and cauliflower. Cook over medium heat stirring occasionally until golden and keeping the lid on in between stirring. This may take about 4 minutes.
Add the kale, garlic, turmeric, chilli flakes and the apple cider vinegar. Continue cooking and gently stirring for 1-2 minutes.
Add the chicken back in and the green onions. Cook for a further minute and stir.
Turn off heat, serve immediately with a good squeeze of lime juice and a drizzle of olive oil. Enjoy.