Next to Buddha Bowls, oven vegetables are one of my absolute favorites. The preparation time is very short and the outcome very big :). The only struggle is to wait until the food comes out of the oven, especially when it starts to smell so good. But of course there are solutions and we can distract ourselves with a good book* or a tasty latte :).
Activate your Muladhara chakra
Maybe you’ve heard something about the root chakra before, also known as Muladhara Chakra. As the Muladhara chakra is our root, it strengthens us when we are out of balance and gives us grounding. To activate your Muladhara chakra, you can balance your diet on the chakras or do certain yoga asanas. You can find a flow on Youtube and another root chakra recipe as well as further information here.
- Marinade:
- 150 g Aquafaba
- 2 tablespoons Tamari sauce or Liquid Aminos
- 1 tbsp coconut blossom sugar
- 1 TL Miso paste (optional)
- 1,5 tsp garlic flakes
- 1,5 TL Harissa powder
- 1 tsp chilli flakes
- 2 tsp black cumin
- Vegetables:
- 2 potatoes
- 1 onion
- 2 tomatoes
- 200 g Tempeh
- 2 carrots
- 1 sweet potato
- 2 beetroot
- Spread
- 1 tbs Tahini
- 1 tbs water
- ½ tbs lemon
- ½ tablespoon rice syrup
- Mix the marinade in a large bowl.
- Preheat oven to 220° C.
- Wash the potatoes and cut them into fan-shaped pieces.
- Cut carrots into sticks, quarter mushrooms and onions, cut tempeh into slices.
- Leave the tomatoes whole.
- Roll all the ingredients in the marinade and place on the baking tray.
- Bake until golden brown and serve with spring onions and the Tahini spread.
Have you tried the oven veggies?
I would be so happy to hear how you liked them. Leave me a comment or tag me on Instagram so I can repost it.
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