Think of this recipe as an exercise in revamping leftovers. Once you have some leftover roasted vegetables, all you need to do is add some colours, textures, protein, and healthy fats to bulk it up into a main meal.
We’ve added edamame beans and yoghurt for protein, harissa for a kick, a fresh lemon and olive oil dressing for freshness and healthy fats, and pickled pinks for a crunchy, juicy element. And our favourite seaweed sprinkles for extra minerals, notable iodine, which our bodies use to make crucial thyroid hormones.
Ella’s Tips
This recipe is featured in our healthy plant-based January meal plan | week 4
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