A colorful and protein-rich treat
Loaded friezes were yesterday. We have to admit, they can be pretty tasty, but we want to get our portion of vegetables every day. That’s why we have a large portion of oven-baked vegetables paired with creamy hummus. And for dipping we take an airy, homemade and protein-rich piece of naan. It definitely sounds more flavorful than a couple of gratinated French fries, doesn’t it?
Preheat the oven to 200 ° C (bottom / top heat).
40 g Carrots, 100 g Cauliflower, 40 g Zucchini, 0,5 Onion, 0.5 EL Rapeseed oil, 0,25 TL Cayenne pepper, 0,25 TL Paprika powder, Pepper salt
Cut the carrots, cauliflower, zucchini and onion into bite-sized pieces. Mix the rapeseed oil with the spices and pour over the vegetables. Cook in the oven for 20-25 minutes at 200 ° C.
3 THE Lemon juice
Meanwhile prepare the hummus: squeeze the lemon.
1 Dose Chickpeas, 2 THE Aquafaba, 4 TL Olive oil, 2 THE Tahini, 1 Clove of garlic, 1 TL Cumin, salt
Put all ingredients in a bowl and puree finely with the help of a (stick) mixer.
Spread the hummus on the plate.
For the protein naan: Mix all dry ingredients. Then add the vegan Skyr yogurt. Knead the whole thing until you get a smooth dough. Roll out the dough.
Pour coconut oil into the hot pan and fry the naan on both sides until it turns a golden-yellow color.
Quarter cocktail tomatoes. Halve the olives.
Top the hummus with the warm grilled vegetables and toppings.
Serve with various herbs, pepper, salt, lemon juice, a little olive oil and the naan as desired.
- Good Appetite!
Our tip: Make hummus more colorful
We love hummus. Why? Because you can vary it so nicely. So if you want a more colorful base for your oven vegetables, we can give you ours Beetroot hummus recipe recommend. And with a few sun-dried tomatoes and a little basil you will have a spicy and Mediterranean taste experience in no time.
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