My New Favourite - Roasted Veggie Bowl #plantbasedrecipes

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This has become my top favourite recipe recently. I'm totally into roasted veggies these days. They offer incredible texture and rich flavours, all while the oven does most of the work for you!

It's so good that I'd be thrilled to be served this in a restaurant, yet it's filled with nourishing ingredients that make you feel fantastic, including a whopping 30g of protein.

The white bean garlic spread recipe makes extra as I wanted more to snack on throughout the week. You can halve the recipe if using a small blender, but trust me; you'll appreciate the leftovers 😍

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Thanks for watching! Here’s the recipe:
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Serves 2
Ingredients:
White bean/roasted garlic spread
- 1/2 garlic head (about 10 small cloves)
- 2 tbsp olive oil
- 1 rosemary spring
- 2 cups cannellini beans
- 1 cup soy yogurt
- 1 lemon juiced
- Salt + pepper to taste
- 5 ice cubes

Toppings
- 1.5 cups chickpeas
- 10 Brussels sprouts cut in quarters
- 3 carrots diced
- 2 tsp olive oil
- 1/2 tbsp za’atar spices
- 1/2 tbsp harissa
- 1 tsp maple syrup
- pinch of salt
- 2 tbsp diced pistachios
- 2 tbsp chopped fresh coriander

Instructions:
1. Preheat the oven to 400F/200C.
2. Add the garlic, olive oil and rosemary to a small oven-safe dish. Cover and cook for 15 minutes. Remove the garlic and set aside.
3. Add garlic, cannellini beans, yogurt, lemon, salt & pepper, and 1/2 the olive oil to a blender and process for 1 minute. Add the ice cubes and process until perfectly smooth.
4. Combine olive oil, za'atar, harissa, maple syrup and salt.
5. Add chickpeas, carrots, and Brussels sprouts to a baking tray. Combine with the spice mix and bake for 20 minutes.
6. Smooth about 1 cup of the white bean/garlic spread per plate. Top with the roasted veggies, pistachios and fresh herbs. Enjoy!

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That Baking dish is so cute can you please link product description... and ofcourse the recipe is so mouth watering and easy.😍

swarnadeepthi