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🍽️ Orientalic Oven Vegetables with Yogurt Dip

459 kcal · 30 min · 4 servings

Ingredients

• red bell pepper 1 pc.
• yellow bell pepper 1 pc.
• shallots 3 pc.
• cauliflower 1 pc.
• sweet potatoes 1 pc.
• garlic cloves 2 pc.
• chickpeas from the can 200 g
• coriander, ground 1 tsp
• cumin 3 tsp
• cinnamon 1 tsp
• cardamom, ground 0.25 tsp
• chili flakes 1 tbsp
• rapeseed oil 6 tbsp
• salt pinch
• organic lemons 0.5 pc.
• cream yogurt Greek style 200 g
• coriander, fresh 10 g

Instructions

1. 1. Preheat the oven to 190 degrees Celsius fan-forced.
2. 2. Wash the bell peppers, halve them, remove the seeds and cut into large chunks.
3. 3. Halve the shallots, peel them and cut into quarters.
4. 4. Wash the cauliflower, quarter it and slice into finger-thick pieces.
5. 5. Wash the sweet potato well and slice it with the skin into finger-thick pieces.
6. 6. Peel the garlic and chop it finely.
7. 7. Drain the chickpeas.
8. 8. Place the bell peppers, shallots, cauliflower, sweet potato and chickpeas in a large bowl.
9. 9. Add the garlic, all spices and rapeseed oil.
10. 10. Mix everything well with your hands.
11. 11. Season the mixture generously with salt.
12. 12. Spread the vegetables on a baking tray.
13. 13. Bake the vegetables in the oven for about 30 to 40 minutes.
14. 14. Turn the vegetables once during the cooking time.
15. 15. Wash the lemon and finely grate the zest.
16. 16. Halve the lemon and squeeze out the juice.
17. 17. Mix the lemon zest and lemon juice in a small bowl with the yogurt.
18. 18. Season the yogurt dip with salt.
19. 19. Pour the finished yogurt dip over the vegetables.
20. 20. Garnish the dish with fresh coriander.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 459
• Protein: 14 g · Fett/Fat: 25 g · Carbs: 48 g