Roasted Potatoes and Vegetables
A wholesome dinner can’t get any easier than these delicious oven roasted vegetables and potatoes. The creamy peanut butter sauce adds some extra flavor but feel free to substitute it with my creamy vegan queso (link in note section) or a classic hummus dip.
Kochutensilien
- 1 baking tray
Zutaten
Roasted Vegetables & Potatoes
- 500 g (waxy) potatoes (≈ 1 pound)
- ½ cauliflower
- 1 zucchini
- 1 bell pepper
- 1 small eggplant
- 1 medium sized onion red, yellow or white
- 2 teaspoon vegetable oil
- salt, pepper
- optional: some garlic powder
Peanut Butter Sauce *
- 1 garlic bulb ** (you only need one to three cloves for the sauce, the rest can be used otherwise)
- 30 g deep roasted peanut butter or regular peanut butter *** (≈ 2 tbsp)
- 1 tablespoon soy sauce
- 1 tablespoon water
- juice of ½ lime
- 1 teaspoon coconut blossom sugar Alternatively 1 teaspoon maple syrup/ honey or brown sugar
Anleitungen
Preparations
- Preheat the oven to 200°C or 400°F.
- Wash the potatoes thoroughly or peel them, if necessary, cut them in half lengthwise and then into thin wedges.
- Wash the vegetables, cut the cauliflower into florets or slices, the zucchini into slices about ½ to 1 centimeter thick, the bell pepper into bite-sized pieces, and the eggplant into half-moons about ½ centimeter thick. Peel and halve the onion and cut it into thin strips.
Roast the vegetables
- Put the vegetables and potatoes on a baking tray, add the oil, salt, pepper and if desired some garlic powder and give it a toss.
- Cut off the head of the garlic bulb, drizzle a few drops of oil over it and wrap it in some tin foil. Put it on the baking tray as well and pop it in the oven for 35 to 45 minutes or when small bubbles form on the surface of the potatoes.
Sauce
- Before removing the tray from the oven, take out the garlic clove. Put all the ingredients for the sauce in a bowl and mix well. Then squeeze out one to three garlic cloves, mash them finely with a fork and mix them into to sauce.
Serve
- Divide the vegetables and potatoes between two plates, drizzle the peanut sauce on top and serve them with a protein side dish of choice.
Notizen
*Feel free to serve this dish with a store-bought hummus or my vegan queso sauce instead.
** The remaining garlic cloves can be used for homemade pesto or other dips with garlic. Roasting it in the oven makes it more digestible and reduces the otherwise strong garlic breath afterwards.
***To make this sauce nut-free, use tahini or another seed butter instead.
Nutritional values per serving (with peanut sauce)
- calories: 314 kcal (410 kcal)
- fat: 4.2 g (11.6 g)
- saturated fatty acids: 0.5 (1.5 g)
- carbohydrates: 52 g (54.3 g)
- sugar: 15.9 g (17.7 g)
- dietary fiber: 15.3 g (16.6 g)
- protein: 12.4 g (16.7 g)
Nährwerte
Calories: 410kcal
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