Roasted vegetables in a chimichurri sauce

with potato, sweet potato, onion and pear

Nothing tastier and healthier than well-seasoned roasted vegetables. In combination with pear they're even more special!

Vegan
Gluten-free

Preparation time:

45 min.

Difficulty level:

Easy

Allergens:

celery, soya

Ingredients

Sweet potato

Potato

Red onion

Carrot

Pear

Cajun seasoning

Chimichurri

Fresh coriander

Scallion

Lime

Brown jasmine rice

Mung beans

Vegetable broth

Not included: olive oil, salt, pepper, white sugar

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2950
705
17
2
126
17
18
19
0
255

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Wash and drain the rice and the mung beans with tap water. Place both in a pot together with 500ml of water and the vegetable broth. Bring it to a boil and let it cook for approx. 20-25 minutes until both are tender. Drain the water and set aside.

Wash the vegetables. Peel the sweet potato and the potato, and cut them into cubes of 1cm. Peel the onion and cut it into segments of 1cm thick. Peel the carrot and cut it into 4 pieces lengthwise. Cut the pear and cut it into 4 pieces lengthwise. Mix the vegetables together with the cajun seasoning, 2 tablespoons of oil and 1 teaspoon of sugar in a bowl. Season to taste. Bake in the oven for approx. 15-20 minutes. Move the vegetables after 10 minutes, so they cook evenly.

Cut the scallion into thin slices and sauté it with in some oil for a few seconds. Turn off the heat and add the juice of half a lime, chopped coriander and the chimichurri. Mix it well and set aside.