Roasted Vegetables with Yogurt Dip

 

This delicious roasted vegetable dish with fresh yogurt dip is a perfect light dinner. You definitely have to try it.  

This recipe is   

• vegan
• suitable for a low-histamine diet 
• gluten-free 
• lactose-free 

Preparation time   

15 minutes + 30-40 minutes baking time 

  Ingredients  

• ½ head of cauliflower 
• 3 sweet potatoes 
• 1 celeriac 

• 3 carrots 
• 4 tbsp frying olive oil 
• 2 tsp paprika powder 
• 1 clove of garlic (1) 
• 2 tbsp HistaFood Organic Asia Sauce 

 Dip 

• 200 g coconut yogurt (1) 
• ½ tsp turmeric 
• A little salt 

Preparation 

• Separate cauliflower into florets and wash 
• Peel sweet potatoes and cut into cubes 
• Peel celeriac and cut into cubes 
• Peel carrots and slice them 
• Preheat oven to 220 °C top/bottom heat 
• Mix everything in a bowl with frying olive oil, paprika powder and a finely chopped garlic clove, as well as 2 tbsp HistaFood Organic Asia Sauce 
• Line a baking tray with baking paper and spread the marinated vegetables on it 
• Bake in the preheated oven for approx. 30-40 minutes until the vegetables are cooked 

• Mix coconut yogurt, turmeric and salt to make a dip 
• Remove vegetables from the oven and serve with the dip 

Our HistaFood Tip  

You can also use our Organic Vegetable Spread Zucchini & Basil or our Organic Vegetable Spread Carrot & Beetroot as a dip. 

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

 

Note on our recipes:

We only use ingredients from SIGHI List Category 0 and 1. Please always consider your individual tolerance.