Vegan spring bowl with roasted root vegetables & radish vinaigrette
The vegan spring bowl with roasted root vegetables & radish vinaigrette brings together warm roasted flavors and fresh spring notes. The radish vinaigrette gives the dish a light, crunchy acidity, while the roasted root vegetables add a sweet, earthy depth. Perfect wine accompanimentVermentino, Grüner Veltliner or rosé provide the perfect balance with their fine acidity and fruity freshness.➡ A healthy, aromatic spring dish with a light, vegan taste!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Appetizer, Bowl, Main course
Cuisine Modern & vegan cuisine
Servings 2 People
Calories 450 kcal
For the Bowl:
- 1 large carrot (cut into sticks)
- 1 small parsnip (diced)
- 1/2 Celeriac (diced)
- 1 EL Tbsp olive oil
- 1 TL Thyme
- 1/2 TL Sea salt
- Pepper to taste
For the radish vinaigrette:
- 4 Radishes (very finely diced)
- 2 EL Olive oil
- 1 EL White wine vinegar
- 1 TL Maple syrup or agave syrup
- 1/2 TL Mustard
- Salt & pepper to taste
Topping & extras:
- 1 EL roasted sunflower seeds
- Fresh cress or parsley
Roast the root vegetables:Mix the carrots, parsnips & celery with olive oil, thyme & salt.With Roast in the oven at 200°C for approx. 25 min. until golden brown . Prepare the radish vinaigrette:Combine all ingredients & mix well. Arrange & serve:Serve the roasted root vegetables in a bowl.Drizzle with the vinaigrette & top with sunflower seeds & cress.
🥗 Recommended side dishes
✔ Toasted baguette or focaccia
✔ Quinoa or couscous for more satiety
✔ Avocado for extra creaminess
Calories: 450kcalCarbohydrates: 50gProtein: 15gFat: 25g
Keyword healthy bowl, Radish vinaigrette, Roasting root vegetables, Spring recipe, Vegan bowl, vegan wine accompaniment