This is a speedy one tray dinner, ideal for a satisfying meal within a busy week. With roasted roots, veg filled ZENB grains and extra greens this dish will get you well on your way to eating 30 plants a week! If you're extra hungry add protein to this dish, such as tofu or tempeh, you can also add salad leaves and a dressing.

• 1 beetroot, washed and peeled
• 1 carrot, washed
• 1 red onion, peeled
• 100g kale, washed
• 4 cloves garlic, peeled
• 4 tbsp olive oil
• ½ tsp salt
• 1 packet ZENB Aubergine & Carrot grains

INSTRUCTIONS

Preheat the oven to 180 degrees celsius.

Roughly chop the vegetables into evenly sized pieces roughly 1 inch x 1 inch.

Add the beetroot, carrot, onion and garlic to a large baking tray with the 2 tbsp olive oil and salt and toss to combine.

Add a splash of water to the tray to speed up the cooking time and roast for 20 minutes until starting to colour and soften and then add the grains and kale to the tray drizzled with the remaining oil.

Cook for a further 10 minutes until the kale is crispy and everything is piping hot.

Serve hot!