A delicious, nutritious seasonal vegetable recipe, suitable for a side dish or main course. What products do you need?
For the veggies: 1 small broccoli 1 small cauliflower 1 sweet potato 1 red onion 1 jar (about 400 g) chickpeas, drained and rinsed 2 tbsp olive oil freshly ground Salt Odyssey garlic and basil sea salt freshly ground black pepper to taste 1 tsp sweet paprika ½ tsp smoked paprika * Optional: a pinch of garam masala or a mix of cumin, coriander, nutmeg, ginger and turmeric
2. Cut the sweet into cubes, the broccoli and cauliflower into florets, and the onion into crescents.
3. Arrange all vegetables and chickpeas on a baking sheet covered with baking paper.
4. Sprinkle with olive oil, ground salt with garlic and basil, black pepper, sweet and smoked paprika.
5. Bake in a preheated oven for 25-30 minutes until the vegetables are golden brown.
6. Meanwhile, prepare the sauce: in a bowl, mix the yogurt, tahini, mustard, grated garlic, lemon juice, agave syrup (or honey), and ground salt with basil. Mix well until smooth.
7. Serve the roasted vegetables over the yogurt sauce.
