Baked Vegie Pakora Bowls

Prep + cook time: 50 mins

Serves: 2


  • ½ cup (40g) quinoa flakes
  • 3 egg whites (60g each)
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • ¼ tsp bicarbonate of soda
  • 2 tsp lemon rind
  • 750g cauliflower, cut into small florets
  • 175g mini vine capsicums, quartered
  • 1 medium eggplant (300g), halved
  • ½ bunch kale (125g), stems removed, torn
  • ½ cup flat-leaf parsley leaves
  • 140g low-fat high-protein natural yoghurt
  • 2 tsp tahini
  • 1 tbsp lemon juice
  • lemon wedges, to serve


  1. Preheat oven to 220°C. Line two large oven trays with baking paper.
  2. Place quinoa flakes, egg white, spices, bicarb, lemon rind and 1 tbsp water in a large bowl; whisk until well combined. Season.
  3. Add cauliflower, capsicum and eggplant to batter; stir to coat evenly. Place vegetables in single layers on trays.
  4. Bake vegetables, turning occasionally, for 35 mins or until golden around the edges and cooked through.
  5. Meanwhile, place kale in a heatproof bowl. Pour over hot water from a kettle until covered; stand for 2 mins until wilted. Drain well. Divide kale and parsley between two bowls.
  6. Stir yoghurt, tahini, lemon juice and 1 tbsp water together in a small bowl. Season.
  7. Place baked vegie pakora on top of kale mixture. Serve immediately with yoghurt sauce and lemon wedges.

6.1g total fat (0.8g saturated fat); 1341kJ (320 cal); 29.3g carbohydrate; 27.1g protein; 18.4g fibre