Roasted Veggies with Lemon Turmeric is a vibrant and nutritious dish, featuring an array of vegetables coated in a flavorful blend of zesty lemon and earthy turmeric, creating a tantalizing medley of flavors. The oven-roasting process enhances the vegetables’ natural sweetness, while the lemon-turmeric combination adds a refreshing and aromatic twist to this cruelty-free dish. This plant-based creation not only highlights the health benefits of colorful veggies but also demonstrates the art of transforming simple ingredients into a delicious and wholesome meal.
Ingredients:
Serves 4
- 500g orzo
- 25 brussel sprouts, roughly
- 15 radishes, roughly
- 1 large aubergine
- 6 tbsp garden pesto (basil + parsley)
- 2 tbsp evoo
- salt + pepper
- 4 tbsp Lemon Turmeric Dressing
- 2 tbsp hemp hearts
- fresh herbs
Instructions:
- Toss veggies in evoo, salt + pepper. Roast at 450 degrees for 20 minutes.
- Toss and roast for another 15 minutes, roughly (until golden and tender).
- Cook orzo in a pot of boiling, salted water, according to package instructions.
- Drain orzo and return to pot. Toss with garden pesto and season according to your taste.
- Divide into four bowls and top with roasted veggies and fresh herbs.
- Drizzle with lemon turmeric dressing and sprinkle with hemp hearts.
