Diese Mahlzeit ist nur für Kunden mit 3 Mahlzeiten
Dies ist zweifellos die beste Art, Ihr Gemüse aus der Region zuzubereiten. Wenn Sie sie rösten, verleiht dies Tiefe und köstlichen Geschmack, und sie enden mit der perfekten Textur. Wenn Sie diese Schüssel mit schwarzen Linsen und einigen gerösteten Samen abrunden, wird sie zu einem schnellen, gesunden und alltagstauglichen Gericht.
Veggies from the oven with cashew cream
Rated 4.5 stars by 2 users
Servings
2
Prep Time
10 minutes
Cook Time
25 minutes
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.
Author:Happie
Ingredients
beetroot
sweet potato
1 onion
1 spring onion
1 carrot
black lentils
sunflower seeds
pumpkin seeds
cashew nuts
small garlic clove
lemon juice
jar of nutritional yeast
Oil, salt and pepper
Vegetables
Jars
For the cashew cream
Extras
Directions
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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Recipe Note
- 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!