Ugali with Roasted Vegetables

A simple and nutritious lunch featuring ugali served with a medley of colorful roasted vegetables. A customizable and healthy option.

55m4 servings

EGG-free

380 cal|8g protein|70g carbs|8g fat|12g fiber

Ingredients

2 cups Maize flour (cornmeal)
4 cups Water
1 medium Sweet potatoes
2 medium Bell peppers (various colors)
1 medium Red onion
1 cup Broccoli florets
2 tbsp Olive oil
1 tsp Garlic powder
0.5 tsp Paprika
1 tsp Salt
0.5 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to about 205°C (200°C).
2Prepare the ugali: Bring water to a boil in a saucepan.
3Gradually add the maize flour to the boiling water, stirring constantly with a wooden spoon to avoid lumps.
4Continue stirring until the mixture thickens and forms a smooth, stiff dough. This takes about 10-15 minutes.
5While preparing ugali, dice the sweet potatoes, bell peppers, and red onion. Cut the broccoli into florets.
6In a large bowl, toss the vegetables with olive oil, garlic powder, paprika, salt, and pepper.
7Spread the vegetables in a single layer on a baking sheet.
8Roast for 25-30 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.
9Serve the ugali hot with the roasted vegetables.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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