Roasted Veggies & Butter Beans with Yogurt Dip
A really quick and easy meal to prepare.
Although this is just simple tray bake of veggies and beans, it’s the yogurt dip and chilli oil that make this such a tasty meal.
Rich in vitamins, minerals, protein and fibre which is so good for your gut.
Serves 4
Takes 60 minutes
Ingredients
- 400g butter beans
- 1/2 butternut squash cut into cubes
- 1 large carrot cut into cubes
- 1/2 red pepper cut into cubes
- 1/2 yellow pepper cut into cubes
- 1/2 orange pepper cut into cubes
- 1 white onion cut into cubes
- 1 large courgette sliced thickly
- 5 cloves of garlic peeled
- good lug of extra virgin olive oil
- good lug of olive oil
- bunch of mixed leaves
- bunch fresh parsley chopped
- sea salt and black pepper
- drizzle chilli oil
Dressing
- 4tbs natural yogurt
- 1tbs tahini
- 1 cloves of garlic grated
- 2 wedges of lemon squeezed
- sea salt
Method
Pre heat the oven to 190°C or 375°F
Place the butternut squash, carrots, onion, garlic cloves and peppers into a baking tray.
Drizzle plenty of olive oil over the veggies, then mix well to ensure they are completely covered.
Season with sea salt and black pepper.
Put the baking tray into the oven for approx. 20 minutes.
Stir occasionally.
Whilst the veggies are in the oven prepare the yoghurt dip.
Place the yoghurt, tahini, garlic, squeezed lemon and a pinch of sea salt into a bowl, then stir well until all of the ingredients come together.
When the veggies are half cooked add the courgette, allow to cook a further 20 minutes.
When all of the veggies are cooked through remove from the oven.
Allow them to cool down, then add the butter beans.
To Serve
Spread some of the dip onto a plate.
Place the mixed leaves on top of the dressing.
Add the roasted veggies & bean mix to the plate.
Sprinkle with fresh parsley.
Drizzle with the extra virgin olive oil and chilli oil.
Add more sea salt & pepper to suit your taste.
To Store
Fridge 3 days.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.