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Roasted Brussels sprouts on beetroot cream

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Roasted Brussels sprouts with beetroot cream - an iron-rich recipe for spring and summer. Not only does it satisfy your hunger in a very healthy way, but it also replenishes your iron stores at the same time. #richiniron #irondeficiency #veganrecipes #simplerecipes #easycooking #airfryerrecipes #brusselssprouts
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Course: dinner, lunch, main
Cuisine: International
Calories: 470
Ingredients Equipment Method Nutrition

Ingredients
  

Roasted Brussels Sprouts
  • 300 g brussels sprouts cleaned and doused with boiling water
  • 1 carrot diced
  • 250 g smoked tofu diced
  • 2 tbsp lemon juice
  • 1 tbsp peanut oil
  • ½ tsp coriander seeds ground
  • 1 knife tip turmeric ground
  • salt and pepper according to taste
Beetroot cream
  • 2 beetroot boiled
  • 215 g white beans drained, washed
  • 1 garlic clove optional
  • 1 tbsp tahini sesame paste
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • salt, pepper, ground coriander according to taste
To decorate
  • dill fresh
  • parsley fresh
  • sesame seeds and nutritional yeast

Equipment

  • 1 kitchen sieve
  • 1 Airfryer or oven
  • 1 blender

Method
 

  1. Prepare the Brussels sprouts: Remove the outer leaves, cut the stalk crosswise and cut in half. Place in a colander, pour boiling water over and leave to stand for 5 minutes and drain.
  2. Marinate the vegetables and tofu: Mix the Brussels sprouts, diced carrots and smoked tofu in a bowl with the lemon juice, peanut oil and spices.
  3. Use the Airfryer: Place the mixture in the Airfryer and roast at 180 °C for approx. 15-20 minutes until everything is golden brown and crispy. Shake once in between. Alternatively, the vegetables can also be baked in the oven at 200 °C for approx. 25 minutes.
  4. Prepare the beetroot cream: Place all the ingredients for the cream in a blender and blend until smooth. Adjust the consistency with a little water if necessary.
  5. Serve: Spread the beetroot cream on plates, add fresh dill and parsley, arrange the roasted vegetables with tofu on top and sprinkle with yeast flakes and sesame seeds. And as always: Enjoy to the fully fullest!

Nutrition

Serving: 1servingCalories: 470kcalCarbohydrates: 35gProtein: 26gFat: 21gFiber: 10gVitamin C: 85mgIron: 6mg

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