Pearl Jam'S Roasted Root Vegetables With Sweet Potato
sonicmouse
If you want a very strong aromatic experience, you can salt-bake the root vegetables
People: 1
35 min

Ingredients

1 tbsp
Apple Cider Vinegar
0.25
Broccoli
0.75
Carrot
15 grams
Cashews
0.25
Cauliflower
30 grams
Cheddar Cheese
2 Clove
Garlic
3 tsp
Mustard Powder
1
Pickles
4 tbsp
Pinenuts
50 grams
Rice
10 grams
Sesame Seeds
15 ml
Sour Cream
1 tbsp
Soy Sauce
50 grams
Spinach
15 ml
Tomato Sauce
30 grams
Vegan Cheese
1 tbsp
Vegetable Oil

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Prep

  1. Peel and cut your carrot. All ingredients should have a similar size and shape.
  2. Wash and cut your broccoli and cauliflower so that they all have a similar size and shape.
  3. Finely chop your garlic.
  4. Grate or slice your cheddar cheese and vegan cheese.
  5. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil rice according to instructions on package.
  2. Spread the Carrot, Cauliflower and Garlic, mustard powder evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 10 minutes.Finally, add Broccoli and roast for another 20 minutes.
  3. Toast cashews, pinenuts and sesame seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix broccoli, carrot, cauliflower, garlic, rice and spinach together in a bowl.
  2. Mix apple cider vinegar, canned tomatoes, sour cream, soy sauce and vegetable oil together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Cashews, Cheddar Cheese, Pickles, Pinenuts, Sesame Seeds, Spinach and Vegan Cheese on top.