Colorful plates are usually a bit chocolate-heavy during the Christmas season... Here is our suggestion - without any biscuits & co, but still quite colourful! This plate also supports you with plenty of vitamins, fibers, living microorganisms and the anti-cold power of turmeric !
Preheat the oven to 180°C.
For the oven vegetables: Mix all the pieces of vegetables with 2-3 tablespoons of olive oil, salt and pepper on a baking sheet and bake at approx. 180 °C for about 30-40 minutes, turning occasionally. The leftovers can be kept in the fridge as a meal prep for a few days.
Salad: Mix all the ingredients for the dressing in a screw-top jar, season with salt and pepper. Mix with the salad in a bowl.
Yoghurt dip: Mix all the ingredients, season with plenty of black pepper, salt and lemon juice.
For the bowl, arrange the vegetables, salad, hummus and SUUR turmeric & curry cabbage on a deep plate. Top with dip and/or states and kernels.
🤟🏾 Bon appetit!
Ingredients for 2 people:
2 good portions of roasted vegetables from the tin (approx. 1 kg of various vegetables cleaned and cut into pieces, here: pumpkin, sweet potatoes, beets, beets, carrots and onions)
4-6 tablespoons SUUR Love Craft Herb Turmeric & Curry
4 large handfuls of cleaned salads (here: radicchio and rocket)
1/2 small red onion, peeled and thinly sliced
4 tablespoons hummus (store-bought or homemade)
Salad Dressing:
4 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
1-2 tsp maple syrup
1 tsp mustard
1 garlic clove, pressed
Yoghurt dip:
2 tbsp (plant-based) yogurt
1 tbsp (vegan) mayo
1/2 tsp maple syrup to taste
For seasoning / baking:
Olive oil, salt & pepper& lemon juice
optional:
Seeds and/or states for sprinkling (here black sesame)