Roasted vegetables with Sriracha Tahini Yoghurt

Roasted vegetables with Sriracha Tahini Yoghurt

Blood Sugar: 4Servings: 4Preparation Time: 15minMeal Category: Dinner
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
57kcal
Sugar
4g
Fat
2g
Fiber
2g
Sat fat
0g
Protein
3g
Carbs
8g
Sodium
162mg

Ingredients

1 large peeled and cut into wedges Golden or red beetroot, 2 scrubbed and cut into 4 pieces Carrots, 310g / 10.93oz Cauliflower florets, 1 thickly sliced Baby fennel bulb, 1 halved horizontally Garlic bulb, 6 Padron peppers, 2 Thyme sprigs, 1 Rosemary sprig, 1 tbsp Extra virgin olive oil, 1/2 tsp Salt, 1/2 tsp Freshly ground black pepper, 130g / 4.59oz Greek-style yoghurt, 80ml / 2.71fl oz Lemon juice, 1/2 bunch leaves and stems finely chopped Coriander, 2 tsp Sriracha chilli sauce, 1 tsp Tahini, 1 small crushed Garlic clove

Preparation

1. Preheat the oven to 180°C (356°F). 2. Line a large baking tray with baking paper. 3. Put the beetroot, carrot, and cauliflower in a microwave-safe bowl with a splash of water and cook on High for 5 minutes or until just tender. 4. Transfer the vegetables to the baking tray and add the fennel, garlic, peppers, thyme, rosemary, 1 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. 5. Roast the vegetables for 20-25 minutes or until golden and tender. 6. To make the sriracha tahini yoghurt, combine 130g Greek-style yoghurt, 80ml lemon juice, 1/2 bunch finely chopped coriander, 2 tsp sriracha chilli sauce, 1 tsp tahini, and 1 crushed small garlic clove in a small bowl. 7. Spread the sriracha tahini yoghurt over a serving plate and top with the roasted vegetables.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
15% of RDI
Vitamin C
24% of RDI
Omega 3
0% of RDI
Vitamin A
13% of RDI
Calcium
44% of RDI
Folate
43% of RDI

Good to know

Padron peppers are a Spanish-style chili pepper, about 5-7 cm long. If they’re unavailable, you can use green capsicum instead.

How to Prepare

1. Preheat the oven to 180°C (356°F). 2. Line a large baking tray with baking paper. 3. Put the beetroot, carrot, and cauliflower in a microwave-safe bowl with a splash of water and cook on High for 5 minutes or until just tender. 4. Transfer the vegetables to the baking tray and add the fennel, garlic, peppers, thyme, rosemary, 1 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. 5. Roast the vegetables for 20-25 minutes or until golden and tender. 6. To make the sriracha tahini yoghurt, combine 130g Greek-style yoghurt, 80ml lemon juice, 1/2 bunch finely chopped coriander, 2 tsp sriracha chilli sauce, 1 tsp tahini, and 1 crushed small garlic clove in a small bowl. 7. Spread the sriracha tahini yoghurt over a serving plate and top with the roasted vegetables.

Good to Know

Padron peppers are a Spanish-style chili pepper, about 5-7 cm long. If they’re unavailable, you can use green capsicum instead.

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