baked root vegetables with guacamolE

As a clinical nutritionist, I am committed to creating recipes that are both flavourful and nutritionally balanced.

This vibrant dish features a variety of baked root vegetables, paired with creamy guacamole, a rich coconut yogurt garlic sauce, and a refreshing crunchy salad.

This combination offers a delightful medley of textures and tastes, providing essential vitamins, minerals, healthy fats, and fiber to support overall health and wellness.

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Ingredients

Serves: 4

Baked Root Vegetables:

• 2 large potatoes, peeled and cut into wedges

• 2 large carrots, peeled and cut into sticks

• 2 parsnips, peeled and cut into sticks

• 1 sweet potato, peeled and cut into wedges

• 2 tbsp olive oil

• Sea salt and pepper to taste

• 1 tsp dried rosemary

• 1 tsp dried thyme

Guacamole:

• 2 ripe avocados

• 1 lime, juiced

• 1 small red onion, finely chopped

• 1 small tomato, diced

• 1 garlic clove, minced

• Salt and pepper to taste

• 1 tbsp fresh cilantro, chopped

Coconut Yogurt Garlic Sauce:

• 1/2 cup coconut yogurt

• 2 garlic cloves, minced

• 1 tbsp lemon juice

• 1 tbsp lime juice

• 1 tsp lime zest

• 1 tbsp fresh mint, chopped

• Sea salt to taste

Crunchy Salad:

• 2 cups shredded cos lettuce

• 1 cup shredded cabbage

• 1 large carrot, grated

• 2 spring onions, thinly sliced

• 1 tomato, diced

• 1/4 cup fresh parsley, chopped

• 2 tbsp apple cider vinegar

• 1 tbsp olive oil

• Salt and pepper to taste

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Prepare and Bake the Root Vegetables:

• Preheat your oven to 200°C (400°F).

• Place the potato wedges, carrot sticks, parsnip sticks, and sweet potato wedges on a large baking sheet.

• Drizzle with olive oil, and season with sea salt, pepper, rosemary, and thyme.

• Toss to coat the vegetables evenly.

• Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized, turning halfway through.

Make the Guacamole:

• In a medium bowl, mash the avocados until smooth.

• Add lime juice, red onion, tomato, garlic, salt, and pepper. Mix well.

• Stir in the fresh cilantro. Set aside.

Prepare the Coconut Yogurt Garlic Sauce:

• In a small bowl, combine the coconut yogurt, minced garlic, lemon juice, lime juice, lime zest, and chopped mint.

• Mix well until smooth. Season with sea salt to taste. Set aside.

Assemble the Crunchy Salad:

• In a large bowl, combine the shredded cos lettuce, shredded cabbage, grated carrot, spring onions, diced tomato, and chopped parsley.

• In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper.

• Pour the dressing over the salad and toss to coat evenly.

Serve the Dish:

• Arrange the baked root vegetables on a serving platter.

• Serve with a generous scoop of guacamole on the side.

• Drizzle the coconut yogurt garlic sauce over the vegetables.

• Add the crunchy salad on the side for a complete, colourful meal.

  Nutritional and Health Benefits:

  • Root Vegetables: Rich in dietary fiber, vitamins A and C, and antioxidants, supporting digestive health and boosting the immune system.

  • Avocados: Provide healthy monounsaturated fats, potassium, and vitamin E, promoting heart health and reducing inflammation.

  • Coconut Yogurt: Offers probiotics for gut health and is a dairy-free source of healthy fats.

  • Fresh Salad Vegetables: Packed with vitamins, minerals, and antioxidants, helping to reduce inflammation and support overall wellness.

  Enjoy this nourishing and delicious meal, perfect for a wholesome lunch or dinner that delights your senses and fuels your body!