This meal is for customer with 3 meals only
This is hands down the best way to cook your locally sourced vegetables. When you roast them it adds depth and delicious flavour, and they finish with the perfect texture. Topping off this bowl with black lentils and some roasted seeds makes it a fast, healthy & everyday dish.
Veggies from the oven with cashew cream
This is hands down the best way to cook your locally sourced vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. Topping off this bowl with brown lentils, some roasted seeds, cashews, and cranberries make it a fast, healthy & everyday dish.
1 spring onion
small garlic clove
jar of nutritional yeast
Oil, salt and pepper
For the cashew cream
Heat up the oven to 190°C. Chop the beetroot, sweet potato, carrot and onion into bite-size pieces. Mix with 2 tablespoons of olive oil, salt & pepper and put in the oven for 30min.
Boil 0.3L of water into the saucepan with a pinch of salt. Once cooking, add the jar of lentils. Bring to a low simmer and cook for 15 minutes until they are tender.
Bring some water to boil and pour the boiling water over the cashews in a bowl so that they are just covered with water. Let stand briefly. In a blender cup, blend the garlic clove, nutritional yeast flakes and cashews with about half the water until creamy. Season to taste with salt, pepper and lemon juice.
Once the lentils are tender and vegetables are nicely roasted, mix everything together with the jar of seeds and give it a good stir.
Assemble the dish, top off with finely cut spring onions and drizzle with some olive oil on top. Enjoy this healthy & wholesome meal!
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- Most of the nutrients in a potato reside just below the skin layer
- The world’s heaviest beetroot weighed in at a whopping 23.4 kg back in 2001. That’s a new global record!