Quick weeknight dinner: baked veggies with herbal dip

ingredients & instructions:

  • put empty baking pan into preheated oven (about 200°C) for about 15 min
  • cut brussels sprouts into half
  • remove pan and press the brussels down sided into the pan for an extra roast
  •  put them back into the oven for about 5 min 
  • prepare the marinade: soaking water from 1 can chickpeas (400g)
  • 1 tbsp white miso paste
  • 2 tbsp low sodium soy sauce
  • 1 tbsp rice vinegar
  • dried and grated chili and garlic
  •  tiny bit cayenne pepper and sweet paprika powder
  • cut the other veggies into chunks (I used sweet potatoes, cauliflower, baby spinach and chickpeas
  •  (I also love this combination with raw red beets but u can also put whole, unpeeled but crushed garlic gloves and onions additional inside or whatever veggie you have left and like to mix) 
  • remove the pan with the brussels, add other veggies (except spinach) and marinade
  • stir well and put back into the oven for appr. 30-40 minutes (stir after 20 min) till softened and golden
  • I also added fresh baby spinach to the pan 5 minutes before the veggies were done, stir again
  • meanwhile prepare tahini dip: 1,5 cups plant yoghurt (i usually use almond, cashew yoghurt or soy skyr), 1-2 tbsp tahini, juice of half a lemon, pinch of ground black pepper, some chili flakes, pinch of salt (not necessarily), some fresh cut parsley
  • remove baking pan, place veggies on plate, sizzle some EVOO or flaxseed oil over them, garnish with freshly grounded pepper, sesame, cilantro and spring onions, put the dip aside 

grilled or steamed salmon filet fits super well, but having it this way was totally enough for me that night.

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