Earlier today, I was out of inspiration and had a quick look in my fridge to see what I had left and what I possibly could make for lunch.
I grabbed some of my favourite products and ended up making a really delicious, nutrient, filling portobello mushroom salad.
Also, I’m a HUGE mushroom lover but portobello mushrooms will always be one of my favourites. It doesn’t need much to taste amazing and it adds so much flavour to your dish.
I didn’t plan on making a recipe or trying out a recipe but everything came together and tastes so good together that I just had to share this recipe with you.
It doesn’t need much preparation, it’s easy, quick to make and most of all.. plant-based goodness.
INGREDIENTS:
Garlic
Portobello mushroom
Canned chickpeas
Sweet potato
Kale
Pepper
Salt
Smoked paprika powder
Olive oil
INSTRUCTIONS:
Pré-heat the oven on 200°C
Wash and cut 1 sweet potato in even parts
Toss the portobello mushroom and sweet potato with olive oil and transfer to an oven tray
Add some garlic cloves to the portobello mushroom (I like to leave the peel on) and pepper and salt
Leave in the oven until it’s well cooked/soft
While the mushroom and sweet potato are in the oven, heat some olive oil in 2 pans on low heat
To 1 pan, add the chickpeas (washed and drained), smoked paprika powder, pepper and salt and continue cooking on low heat until it’s crispy (stir now and then so it won’t burn)
Add kale to the 2nd pan and continue cooking on low heat, stirring now and then, until kale is crispy
Serve and enjoy!
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