We've teamed up with nutrition coach Kerry and owner of Loving Life With Lemons to bring this tasty and nutritious recipe to you, So we know this dish will get all your nutritional needs in. A veg casserole is a great way to use up lots of leftover veggies, and also get plenty of veggies into your children's dinner too.
Let start cooking ...
Prep time: 10mins Cook time: 35mins
Servings: 4-6 person Estimated Nutritional Information per serving:
Calories: 480 kcal
Fat: 28 g (Saturated Fat: 8 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 5 g)
Carbohydrates: 28 g (Fiber: 5 g, Sugars: 8 g)
Protein: 32 g
Sodium: 300-400 mg (varies depending on the amount of salt used and the salt content of the broth)
Potassium: 1100-1200 mg
Vitamin A: 25-35% DV (Daily Value)
Vitamin C: 80-100% DV
Calcium: 10-15% DV
Iron: 20-25% DV
To Garnish – 1 bunch of coriander 1⁄2 Pomegranate Seeds
For the Tahini Sauce - Into a Nutri bullet add
Preheat oven to 180c / Gas mark 6.
To a saucepan add 2 tablespoons of olive oil and sauté onions and garlic for 2 to 3 minutes
Add your lamb cubes, sauté, and start to add spices. Stir spices well.
Next add your bone broth, passata and your maple syrup.
Cover and simmer for five minutes.
Next in a casserole dish, start to assemble your vegetables with your zucchini at the bottom.
Add a layer of the meat sauce followed by a layer of the potatoes and then cover with the tahini dressing.
Cover with tin foil and bake for 20-25mins until potatoes are soft.
Serve warm and garnish with coriander and pomegranate.
To store: Serve immediately and enjoy. Any leftovers pop them in the freezer for another day.