- Egg free
- Gluten free
- Peanut free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Healthier living
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
For a deliciously easy vegetarian meal, roast pumpkin, beetroot and carrot and serve topped with a spicy yoghurt and fresh herb dressing.
- Serves4
- Cook time40 minutes
- Prep time10 minutes, + 10 mins cooling time
Ingredients
- 1 bunch baby beetroot, ends trimmed
- 800g Kent pumpkin, seeded, cut into wedges
- 1 bunch Dutch carrots, peeled, ends trimmed
- 1 tbs olive oil
- 1 tbs Moroccan seasoning
- 1 tbs chopped pistachios
- 1 tbs pepitas (pumpkin seeds), toasted
Green chilli yoghurt
- 1½ cups (420g) Greek-style yoghurt
- 1 tbs tahini
- 1 tbs lemon juice
- 1 long green chilli, seeded, finely chopped
- 1 garlic clove, crushed
- ⅓ cup coriander leaves
- ¼ cup mint leaves
Green chilli oil
- ⅓ cup (80ml) olive oil
- ¼ cup coarsely chopped coriander
- 1 long green chilli, seeded
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Wrap each beetroot in foil. Place on a baking tray.Step 2
Line another baking tray with baking paper. Place the pumpkin and carrots in a large bowl. Add the oil and Moroccan seasoning. Season. Toss to combine.
Step 3
Arrange the pumpkin mixture in a single layer on the lined tray. Roast the beetroot and pumpkin mixture, turning the pumpkin mixture occasionally, for 40 mins or until golden brown and tender. Set aside for 10 mins to cool slightly.Step 4
Remove the foil from the beetroot. Wearing gloves to avoid staining your hands, peel and cut into quarters.Step 5
Meanwhile, to make the green chilli yoghurt, place the yoghurt, tahini, lemon juice, chilli, garlic, coriander and mint in a blender. Blend until smooth. Season.Step 6
To make the green chilli oil, place the oil, coriander and chilli in a clean blender and blend until smooth.Step 7
Arrange the pumpkin mixture and beetroot on a serving platter. Drizzle with the green chilli yoghurt and green chilli oil. Sprinkle with the pistachio and pepitas.
Line another baking tray with baking paper. Place the pumpkin and carrots in alarge bowl. Add the oil and Moroccan seasoning. Season. Toss to combine.
Arrange the pumpkin mixture in a single layer on the lined tray. Roast the beetroot and pumpkin mixture, turningthe pumpkin mixture occasionally, for 40mins or until golden brown and tender. Set aside for 10 mins to cool slightly.
Remove thefoil from the beetroot. Wearing gloves to avoid staining your hands, peel and cutinto quarters.
Meanwhile, to make the green chilliyoghurt, place the yoghurt, tahini, lemon juice, chilli, garlic, coriander andmint in a blender. Blend until smooth. Season.
Spiced veggies with green chilli yoghurt
- Serves4
- Cook time40 minutes
- Prep time10 minutes, + 10 mins cooling time
Ingredients
- 1 bunch baby beetroot, ends trimmed
- 800g Kent pumpkin, seeded, cut into wedges
- 1 bunch Dutch carrots, peeled, ends trimmed
- 1 tbs olive oil
- 1 tbs Moroccan seasoning
- 1 tbs chopped pistachios
- 1 tbs pepitas (pumpkin seeds), toasted
Green chilli yoghurt
- 1½ cups (420g) Greek-style yoghurt
- 1 tbs tahini
- 1 tbs lemon juice
- 1 long green chilli, seeded, finely chopped
- 1 garlic clove, crushed
- ⅓ cup coriander leaves
- ¼ cup mint leaves
Green chilli oil
- ⅓ cup (80ml) olive oil
- ¼ cup coarsely chopped coriander
- 1 long green chilli, seeded
Description
For a deliciously easy vegetarian meal, roast pumpkin, beetroot and carrot and serve topped with a spicy yoghurt and fresh herb dressing.
Method
Step 1
Preheat oven to 200°C. Wrap each beetroot in foil. Place on a baking tray.Step 2
Line another baking tray with baking paper. Place the pumpkin and carrots in a large bowl. Add the oil and Moroccan seasoning. Season. Toss to combine.
Step 3
Arrange the pumpkin mixture in a single layer on the lined tray. Roast the beetroot and pumpkin mixture, turning the pumpkin mixture occasionally, for 40 mins or until golden brown and tender. Set aside for 10 mins to cool slightly.Step 4
Remove the foil from the beetroot. Wearing gloves to avoid staining your hands, peel and cut into quarters.Step 5
Meanwhile, to make the green chilli yoghurt, place the yoghurt, tahini, lemon juice, chilli, garlic, coriander and mint in a blender. Blend until smooth. Season.Step 6
To make the green chilli oil, place the oil, coriander and chilli in a clean blender and blend until smooth.Step 7
Arrange the pumpkin mixture and beetroot on a serving platter. Drizzle with the green chilli yoghurt and green chilli oil. Sprinkle with the pistachio and pepitas.
Line another baking tray with baking paper. Place the pumpkin and carrots in alarge bowl. Add the oil and Moroccan seasoning. Season. Toss to combine.
Arrange the pumpkin mixture in a single layer on the lined tray. Roast the beetroot and pumpkin mixture, turningthe pumpkin mixture occasionally, for 40mins or until golden brown and tender. Set aside for 10 mins to cool slightly.
Remove thefoil from the beetroot. Wearing gloves to avoid staining your hands, peel and cutinto quarters.
Meanwhile, to make the green chilliyoghurt, place the yoghurt, tahini, lemon juice, chilli, garlic, coriander andmint in a blender. Blend until smooth. Season.