Roasted vegetable platter with roasted lentils and tahini yogurt
The Mediterranean diet can also be a good inspiration for menopausal meals: in this recipe, roasted vegetables meet creamy tahini yogurt and spicy roasted lentils, resulting in a colorful, filling and easy-to-prepare dish.
Ingredients · Servings 2
- 400g Potatoes
- 2 medium Carrots
- 1 medium beetroot
- Cauliflower
- 1 red onion
- 2 cloves Garlic
- 1 tbsp Olive oil
- According to Salt
- according to Bors
- Parsley
- 100g Lentils equals 265g cooked lentils
- 2 teaspoons Olive oil
- Lemon juice obtained from lemons
- According to Salt
- according to Bors
- 200 g Greek yogurt
- 40 g Tahini
- 15 g Agave syrup
- According to Salt
- according to Bors
- 2 tbsp Pumpkin seeds
- Pomegranate
- 2 teaspoons Pumpkin Seed Oil
- Orange juice from 1 orange
- Lemon juice from 1 lemon
- 1 tablespoon Agave syrup
- 40 g Sea buckthorn 100% sea buckthorn juice
- 2 handfuls of ice cubes
- 4 dl Soda water
- According to Mint
Method · 50 min
- Wash the vegetables, then chop them roughly and place them on a baking sheet lined with baking paper.
- Drizzle with olive oil, season with salt and pepper, then massage the vegetables with the oil by hand.
- Bake the vegetables in a 190 degree oven for about 25 minutes, then when they have cooled slightly, mix them with the freshly chopped parsley.
- If using dried lentils, cook and drain them, if using canned lentils, rinse them a little. Then place the drained lentils in a small baking dish, drizzle with olive oil and lemon juice, and season with salt and pepper.
- Bake in a 190 degree oven for 20 minutes until crispy.
- Measure all the ingredients into a small bowl and mix thoroughly. You can use plant-based yogurt, depending on your taste and diet, but it's best to use the thicker, Greek-style yogurt. If you can find one fortified with calcium, that's best for protecting your bones.
- When everything is ready, it's time to serve! Spread the tahini yogurt on the bottom of the plates and spread it evenly with a spoon. Pile the roasted vegetables on top, then sprinkle the roasted lentils on top.
- Sprinkle the top of the roasted vegetable dish with toasted pumpkin seeds and pomegranate seeds, if desired, and drizzle with a little pumpkin seed oil.
- Squeeze the juice from the orange and lemon and then pour it into a cocktail shaker.
- Add the sea buckthorn juice, agave syrup, a little mint and a few ice cubes, then shake thoroughly.
- Use 3-4 deciliter glasses, each with a handful of ice cubes. Pour the shaken lemonade base over it, then top it off with soda. Garnish with mint leaves and orange slices, if desired.
