I told about it already on Instagram and here it is: the first “lunch box” recipe. This recipe is easy to make and fits into the Winterseason. Try to make the dressing while your vegetables are cooking: it saves time and it might allow you to also prepare your breakfast (or another meal).
Butternut salad with Brussels sprouts
Equipment
- Oven
- A cutting board
- Oven tray
- Reusable take-away box
Ingredients
- 400 g butternut or sweet potato
- 500 g brussels sprouts
- 100 g hazelnuts
- 2 tsp squash seed
Instructions
- Preheat the oven to 180 ° C
- Cut the butternut into small cubes
- Cut (all) the Brussels sprouts in half
- Put everything in a baking dish and cook for more or less twenty minutes
- Let it cool a bit after cooking
- Add 2/3 of the hazelnuts into the dish. Crush the other 1/3 of the hazelnuts into smaller pieces. Then sprinkle it over de dish. Do the same with the pumpkin seeds
- When serving, add the dressing you prefer. (The one I used is in the Notes.)
Notes
You can also cook your vegetables in water or steam if you don’t have an oven available (or don’t want to use it).
Dressing
For the dressing room, put the following ingredients in a jar:
2 tbsp tahini
1 tbsp. white balsamic
2 tbsp tahini
1 tbsp. white balsamic
3 tbsp of lemon juice
4 tbsp plant based alternative to milk
Salt and pepper according to taste.
Close the jar and shake everything until you get a homogeneous mixture.
Close the jar and shake everything until you get a homogeneous mixture.
Nutrition
Serving: 1servingCalories: 539kcalGlucides: 55gProtein: 19gGraisses: 34gGraisses Saturées: 3gFibre Alimentaire: 19gSucres: 12gCalcium: 258mgIron: 8mg
The values are calculated with an online calculator and are used as a reference. They may vary according to the products you’re using.
Did you make this recipe?Tag me on Instagram @vegandfred & #minimalistvegan!
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