Tray of roasted root veggies with spinach, naked oats and turmeric hummus
This is one of my go to-dishes when I want to make hearty and filling food without having that much time to spend cooking. Because this is food that almost cooks it self! So the idea of this dish is very simple; put whatever veggies that are in season/you have at home on a tray, add some cooked grain and leafy greens and serve with some kind of legume-spread/dip (such as a hummus) for extra protein. DONE!
By using veggies in season the tray will naturally change throughout the year. For extra variation use quinoa, buckwheat (soaked or cooked), sorghum or wild rice instead of naked oats, just to mention a few! And remember; when making of a creamy hummus - always make some extra and you’ll be well sorted for the coming days. A hummus is great to use as spread on a seeds cracker / piece of bread / in a wrap / with vegetable crudités, with any kind of salad or as the base for a hummus bowl (like this one)!
Tray of roasted root veggies with spinach, naked oats and turmeric hummus
4 porions
Ingredients
2 dl / 0.8 cups naked oats
300 g parsnip
300 g carrot
300 g mixed beets
1 handful dried apple
70 g organic baby spinach
1 Tbsp cold pressed rape seed oil
salt and freshly ground black pepper
Golden turmeric hummus
2 Tbsp light tahini (I like to use the non roasted one/light one here as the flavour is more smooth compared with the darker one which has quite a sharp taste to it)
1/2 dl / 0.2 dl water
1 Tbsp apple cider vinegar
2 packages (á 230 g drained) pre cooked white butter beans
1/2 tsp ground turmeric
1/2 tsp ground ginger
a pinch of chili powder
1 Tbsp cold pressed rapeseed oil
salt and freshly ground black pepper
For serving
2 dl / 0.8 cups naked oats
a pinch of salt
How to
Cook the oats in lightly salted water on low heat for about 30 minutes. You want them to be soft but still have a nice bite to them. If you cook it for too long you’ll get more of a porridge. Drain any excess water.
Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Scrub the root veggies thoroughly, then cut in smaller same size pieces. Put on a baking tray, mix with oil. Roast in the oven for about 20-25 minutes, until the veggies have soften and are slightly golden, but still has that al dente bite to them. Add the cooked oats, apple and spinach to the tray.
Mix the tahini and water for the hummus. Drain and rinse the white beans. Mix all the ingredients with a immersion blender or using a food processor until smooth. Add the oil and mix a few more seconds. Salt and pepper to taste.
Serve the food straight from the tray, with the creamy hummus!
Recipe for Coop Sverige. Photo by Magnus Carlsson.
