🍽️ Roasted Vegetable Medley with Potatoes and Creamy Avocado Quark Dip

Name: Roasted Vegetable Medley with Potatoes and Creamy Avocado Quark Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Carrots; 300 g Potatoes; 500 g Beetroot (pre-cooked, vacuum-sealed); 2 tbsp Olive oil; 0.5 tsp Curry powder; Salt; Pepper; 1 Avocado; 250 g Quark (20 % fat in dry matter); Paprika powder; 1 tbsp Lime juice

597 kcal · 30 min · 4 servings

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Ingredients

2 Carrots
300 g Potatoes
500 g Beetroot (pre-cooked, vacuum-sealed)
2 tbsp Olive oil
0.5 tsp Curry powder
Salt
Pepper
1 Avocado
250 g Quark (20 % fat in dry matter)
Paprika powder
1 tbsp Lime juice

Instructions

1. Peel the carrots and potatoes. Wash the vegetables thoroughly under running water. Cut everything into small, bite-sized cubes.
2. Cut the beetroot into small pieces as well.
3. Place all the cut vegetables onto a baking sheet or into a baking dish.
4. Drizzle the oil over the vegetables.
5. Sprinkle the spices evenly over the top.
6. Mix the vegetables, oil, and spices well with your hands or a spoon so that everything is evenly coated.
7. Preheat your oven to 200 degrees Celsius (180 degrees Celsius for fan-assisted ovens or gas mark 3).
8. Place the vegetables in the preheated oven and bake for about 20 minutes.
9. Turn the vegetables once with a spoon during the baking time to ensure even cooking.
10. Cut the avocado in half lengthwise.
11. Carefully remove the pit from the avocado half.
12. Scoop the avocado flesh out of the skin with a spoon.
13. Place the fruit flesh into a separate bowl.
14. Mash the fruit flesh thoroughly with a fork until it forms a puree.
15. Add the quark (a type of fresh curd cheese) to the mashed avocado.
16. Mix the quark and the avocado well together.
17. Season the mixture with salt, pepper, paprika powder, and lime juice.
18. Taste the dip mixture one last time and adjust the seasoning if necessary.

Nutrition per serving

kcal: 597
Protein: 24 g · Fett/Fat: 29 g · Carbs: 57 g