Kenyan-Inspired Vegan Gastro Pub Platter

• vegan
• african-cuisine
• gastro-pub
• plant-based
• healthy
• Nia

Introduction

Embark on a culinary journey with this vibrant Kenyan-inspired Vegan Gastro Pub Platter, designed to capture the essence of modern gastro pub fare with a touch of African flair. This dish blends traditional African ingredients with contemporary presentation, offering a delightful experience that's both familiar and exciting.

Ingredients

• 1 cup millet, cooked and cooled
• 1 cup cooked sorghum
• 1 large sweet potato, peeled and diced
• 1 cup chickpeas, drained and rinsed
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• 1 lime, cut into wedges for serving

Instructions

1. Preheat oven to 200°C (400°F).
2. Toss sweet potatoes in 1 tablespoon of coconut oil, season with salt and pepper, and spread on a baking sheet. Roast for 25 minutes until tender.
3. Heat the remaining coconut oil in a skillet over medium heat. Add cumin and coriander seeds, sautéing until fragrant.
4. Add the bell peppers and sauté for about 5 minutes, until softened.
5. Combine roasted sweet potatoes, sautéed peppers, millet, sorghum, and chickpeas in a large mixing bowl. Toss gently to combine.
6. Season with salt and pepper to taste, and garnish with fresh cilantro.
7. Serve warm with lime wedges on the side.

Enjoy the rich, bold flavors of this Kenyan-inspired Vegan Gastro Pub Platter. Perfect for an evening of casual dining, this dish not only satisfies your taste buds but also pays homage to sustainable, plant-based eating. It’s a true celebration of flavor and culture on a plate!

Nia

Additional Information

Nutritionfacts	Calories: 320, Fat: 9g, Carbohydrates: 55g, Protein: 10g
Preparation Time	50 minutes
Allergy Information	Contains coconut. May contain traces of nuts and gluten.