Roasted Moringa Brussel Sprouts

Moringa - From Africa With Love

This is your daily fibre, calcium, iron, amino acids, antioxidants and vitamin K, E and A fix in one dish. And this one dish tastes so damn good! 

When baked, the Brussel sprouts go so crispy and crunchy so that every bite is full of different textures and flavours. Adding the flax, chia and sultanas really just adds even more grain character and of course, this means more health benefits. I think that is enough said, except for enjoy! 

Plate from Bon Ceramics - called Era Ceramics Cena Dinner Plate in Speckled

Essence of Africa Moringa Grain and Vegetable salad 
Serves 2-3
Ingredients:
2 tsp of Essence of Africa Moringa powder
2 tbsp of olive oil
200 grams of Brussel sprouts, stems removed and quartered
¼ a head of cauliflower, separated into florets and stem diced
1 tsp of salt
2 tsp of dried thyme
¼ cup of sultanas
2 tbsp of flax
2 tsp of chia seeds

Method:
Pre heat the oven to 200 degrees Celsius. Line a baking tray with parchment paper and place the chopped Brussel sprouts and cauliflower half/half. Sprinkle with the mooring powder, salt and thyme and then drizzle with oil. Bake for 20-25 minutes or until the Brussel sprouts become crispy and the cauliflower is just cooked through. 

In a seperate bowl, place the baked vegetables, flax, chia and sultanas. Mix well, coating everything evenly. Serve either hot, warm or cold with a sprinkle of course sea salt.