I’m in the lead this year with good intentions.
Healthy cooking? But something like that! Finally more sports? Call me Mrs. Hot Yoga! Oh yes friends, read correctly: Yoga at 40 degrees. I tell you, the blast!
What is just going bad here is hours of cooking sessions. Somehow, in my acute predation, I’ve managed to bang January with a plethora of appointments. As a result, I get home relatively finished and especially HUNGRY in the evening.
The Solution: Wintery Roast Vegetable Bowl with Carrots and Cauliflower . Turbo-fast prepared and always good!
Friends! We’re talking about cauliflower, carrots and fennel, crunching in the oven with olive oil to crispy perfection. In addition, cumin provides a warm, oriental touch and a little cayenne pepper heats up wonderfully. The quick curry mustard sauce is deliciously creamy and the perfect counterpart to oven roasted vegetables. For the grand finale, there are pumpkin seeds and a little watercress – finished is the roast vegetables bowl of the extra class.
In addition, this quick after-work recipe has another, all-important advantage. The Bowl is so delicious that you will not notice that you are filling your stomach with a healthy low carb treacle. Pretty tricky, was not it?
Of course you do not have to choose carrots, cauliflower and fennel for the bowl vegetables. That is the beauty of this recipe, nothing is set in stone and you are absolutely flexible. Just take what vegetables you have in the house right now. For example, I’ve already made the Roast Vegetable Bowl with broccoli, potatoes, brussels sprouts, and sweet potatoes. Also a great combination!
After you have roasted the vegetables crispy, it goes to the toppings.
This time around I threw a handful of pumpkin seeds and a little cress for the eye. Also delicious are chopped pistachios and other nuts, sesame, pomegranate seeds, feta, sprouts and all the glories that come to mind.
I hope you will love this recipe!
The Wintery Roast Vegetable Bowl is:
- Wonderfully crispy.
- Quick made.
- A large bowl of wintry vegetables.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
This fast soulfood saves you on every gray and stressful winter day!
Wintery Roast Vegetables Bowl with Carrots and Cauliflower
Main Course, Appetizer
Portions : 2
calories per serving : 410 kcal
Oven on Preheat 200 degrees.
Clean cauliflower and break into florets. Slice fennel. Peel carrots and cut into thin sticks.
Place the vegetables on a large baking tray. Add olive oil and cumin, salt and mix well.
Bake in the oven for 30 minutes. Then turn it over and cook until crisp for another 10 to 15 minutes, depending on the desired crispness.
In the meantime wash the Ruccola, spin it dry and distribute it on two plates. Make the sauce from the remaining ingredients and season to taste with salt.
To serve, spread the roast vegetables on the plates and drizzle with sauce. Serve to taste with toppings like pumpkin seeds and cress.