650
Calories
19g
Protein
41g
Fat
53g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 15 ml (1 tbsp)
- Lemon juice - 20 ml (1.5 tbsp)
- Water - 20 ml (1.5 tbsp)
- Onion - 90 g (1 whole)
- Tahini - 20 g (1.5 tbsp)
- Butternut squash - 140 g
- Red pepper - 80 g (0.5 whole)
- Carrot - 240 g (2 whole)
- Cabbage, green - 200 g
- Almond, chopped - 20 g (15 pcs)
- Garlic clove, minced - 2 g (0.5 whole)
- Salt and black pepper - 0.3 g (1 pinch)
How to make:
- Preheat the oven to 390ºF/200ºC
- Peel vegetables and cut them into uniform pieces. Cut cabbage into wedges keeping the core intact if possible
- Spread vegetables onto an oven tray. Season with salt and pepper to taste. Drizzle with olive oil and roast for 20 minutes. Check, and give them a stir partway through
- Make the dressing: In a small bowl, stir together the olive oil, tahini, lemon juice, water, salt, and garlic. Taste
- Transfer roasted vegetables to a plate and spoon the dressing over. Sprinkle the chopped almonds on top and serve
