Who says healthy food has to taste boring? Not us!
Take this veg bowl for example…
Combining lots of fresh veggies with refreshing dill and a delicious, sweet dressing, it’s packed with gorgeous flavours that you just can’t resist.
Plus, because it’s full of vitamins, minerals and antioxidents, this dish is great for boosting your immune system too.
Healthy AND tasty, it's great as a main course or as a side dish with your favourite chicken, fish or tofu.
Enjoy!
Overview:
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4 people
Ingredients:
1 beetroot, peeled & cubed
1 aubergine, cubed
1 sweet potato, peeled & cubed
1/2 butternut squash, peeled & cubed
2 leeks, sliced
200g shredded cabbage
2 tbsp olive oil
Salt & pepper, to taste
2-3 tbsp fresh dill, chopped
For the dressing:
3 tbsp olive oil
2 tbsp lemon juice
1 tsp honey (or maple syrup)
1 clove of garlic, minced
Salt & pepper, to taste
Instructions:
Preheat the oven to 200°C.
Put the beetroot, aubergine, sweet potato, butternut squash, leeks and cabbage in a large bowl. Drizzle with the oil and seasoning then mix well so the veg is evenly coated.
Put the veg on a baking sheet in a single layer and roast for 25 to 30 minutes, turning the veg once or twice, until everything is tender and slightly caramelised.
In the meantime, prepare the dressing by adding the oil, lemon juice, honey, garlic and seasoning in a small bowl. Whisk well until everything is combined.
If needed, add more honey, lemon juice or seasoning to suit your taste.
Once the veg is cooked, remove from the oven and let it cool slightly.
When the veg is ready, put in a large bowl, add the dill, mix, then drizzle the dressing on top.