English
Roasted vegetables in a chimichurri sauce
with potato, sweet potato, onion and pear
Nothing tastier and healthier than well-seasoned roasted vegetables. In combination with pear they're even more special!
-
Vegan
-
Gluten-free
Preparation time:
45 min.
Difficulty level:
Easy
Allergens:
celery, soya
Ingredients
Sweet potato
Potato
Red onion
Carrot
Pear
Cajun seasoning
Chimichurri
Fresh coriander
Scallion
Lime
Brown jasmine rice
Mung beans
Vegetable broth
Not included: olive oil, salt, pepper, white sugar
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2950
705
17
2
126
17
18
19
0
255
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Wash and drain the rice and the mung beans with tap water. Place both in a pot together with 500ml of water and the vegetable broth. Bring it to a boil and let it cook for approx. 20-25 minutes until both are tender. Drain the water and set aside.
3.
Wash the vegetables. Peel the sweet potato and the potato, and cut them into cubes of 1cm. Peel the onion and cut it into segments of 1cm thick. Peel the carrot and cut it into 4 pieces lengthwise. Cut the pear and cut it into 4 pieces lengthwise. Mix the vegetables together with the cajun seasoning, 2 tablespoons of oil and 1 teaspoon of sugar in a bowl. Season to taste. Bake in the oven for approx. 15-20 minutes. Move the vegetables after 10 minutes, so they cook evenly.
4.
Cut the scallion into thin slices and sauté it with in some oil for a few seconds. Turn off the heat and add the juice of half a lime, chopped coriander and the chimichurri. Mix it well and set aside.
5.