Roasted Vegetables with Pumpkin, Red Cabbage, and Figs

Name: Roasted Vegetables with Pumpkin, Red Cabbage, and Figs
Yield: 2
Ingredients: 4.5 tbsp almond milk; black pepper; 1 tsp Ceylon cinnamon; 3 figs, fresh; 300 g Hokkaido squashes; 1 Zitrone lemon juice; 200 g lentils, brown, boiled, drained; 20 g mint, fresh; 2 tbsp olive oil; 2.5 tbsp pesto, green; 2 tsp rosemary; 300 g Rotkohl; salt; 2 tbsp tahini or 2 tbsp cashew butter; 0.5 tsp turmeric

Original title: Ofengemüse mit Kürbis, Rotkohl und Feigen

Main course Vegetable dish Autumn Vegetarian Gluten-free Roasting Oven

Source: www.instagram.com

Added by BrightCook95

Be the first to upload an image for this recipe

No ratings yet

Roasted vegetables with pumpkin, red cabbage, and figs, served with brown lentils, mint, and a creamy pesto-tahini dressing.

This recipe is shown in a translation. Original language: Deutsch.

Ingredients

Portions

almond milk 2.25 tbsp
black pepper
Ceylon cinnamon 0.5 tsp
figs, fresh 1.5
Hokkaido squashes 150 g
lemon juice 0.5 Zitrone
lentils, brown, boiled, drained 100 g
mint, fresh 10 g
olive oil 1 tbsp
pesto, green 1.25 tbsp
rosemary 1 tsp
Rotkohl 150 g
salt
tahini 1 tbsp

or cashew butter 1 tbsp
turmeric 0.25 tsp

preheat

200°C

mix

bake

25 min

mix

top

pour over

tahini

1 tbsp

cashew butter

1 tbsp

lentils, brown, boiled, drained

100 g

mint, fresh

10 g

preheated oven

seasoned vegetables

baked vegetables

dressing

vegetables with lentils

pumpkin red cabbage bowl

Hokkaido squashes

150 g

Rotkohl

150 g

figs, fresh

1.5

olive oil

1 tbsp

Ceylon cinnamon

0.5 tsp

turmeric

0.25 tsp

rosemary

1 tsp

salt

black pepper

pesto, green

1.25 tbsp

lemon juice

0.5 Zitrone

almond milk

2.25 tbsp

Comments

Loading comments...