Cals: 176/ F 3g/ CHO 37g/ P 4g

Meal Prep Time:  60 minutes

Serves: 8

Ingredients:

• 520g sweet potatoes, cubed
• 520g butternut pumpkin, cubed
• 1 bunch of Tuscan kale, leaves stripped
  off stems and washed
• 2 X 250g punnets of cherry tomatoes, washed
• 3/4 cup brown rice
• 15g olive oil spray or 1/2 tbsp olive oil
• 3 tsp salt1 tsp turmeric
• 1 1/2 tsp lemon juice
• 1 tsp apple cider vinegar

Method:

1. Preheat the oven to 200 degrees. Place the
   pumpkin and sweet potato on a tray lined with
   baking paper. Spray with olive oil and sprinkle on
   half of the salt. Roast for 30 minutes.
2. Place the rice in 1 1/2 – 2 cups water in a pot or rice
   cooker, mix in the turmeric and lemon juice and
   leave to cook.
3. Place the tomatoes and kale on a separate tray
   lined with baking paper, spray with olive oil and
   sprinkle on the remaining salt. Pierce each tomato
   with a sharp knife. Roast for 15 minutes.
4. Combine the vegetables and rice in a large bowl
   and stir through the apple cider vinegar. Serve with
   sultanas and hummus.