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.

Red rice salad with yellow beets, Jerusalem artichoke and butternut squash patties

Red rice salad with baked yellow beets, Jerusalem artichoke and butternut squash patties

4 portions

Ingredients

2 dl red rice, uncooked

400 grams yellow beets

200 grams Jerusalem artichoke

100 grams red cabbage, shredded 

1 handful of fresh parsley, chopped 

70 grams mixed salad leaves

1 tbsp cold pressed olive oil 

salt and pepper

Butternut squash patties

5 dl butternut squash or pumpkin fibers *

4 dl/320 grams cooked chickpeas

1/2 sorghum flour (you can also use oat flour/quinoa flour/buckwheat flour)

1 dl fresh herbs of your choice (I used parsley + basil), or 2 tbsp fresh frozen

1 dl pepitas 

Topping

Turmeric toasted cashews **

Cress  

How to

Pre heat the oven to 200 degrees Celsius.

Cook the rice according to the instructions on the packaging. 

Mix the pepitas coarsely. Mix the ingredients for the pumpkin patties to a smooth batter using a immersion blender or a food processor. For in to patties, turn around in the pepitas. Put on a baking sheet and bake in the oven for about 15 minutes, until patties are firm and the pepita coating get lightly golden. If you want a really crisp coating you can fry the patties for about 1 minute on each side after baking in the oven. 

Peel all the yellow beets except for one. Cut in to chunks. Slice the last yellow beet thinly using a mandoline, or a sharp knife. Wash and scrub the Jerusalem artichoke very well, making sure no dirt is left. Slice thinly. Put beets and artichokes on a baking sheet, drizzle with oil and roast in the oven for about 20 minutes, until beets are tender, and artichokes are soft with crispy skin.

Mix all the ingredients for the salad, serve with the patties. Top with cashews and cress. Preferably serve the salad with a creamy spread

* With "fibers" I mean what you get left after juicing vegetables, for example butternut squash if you're making my Butternut squash chia pudding. If you don't have any "pure" vegetable fibers you can also use puré of whichever veggie you want (pumpkin/carrots/beets). If so you might have to add som more flour to get the patties to stick together. 

** Toast 1 dl cashews tossed with a splash of cold pressed olive oil, a pinch of sea salt and two (or three) pinches of ground turmeric for about 10 minutes in the oven at 175 degrees Celsius.