Blue Zone Harvest Bowl
There are a few basic guides to eating a Blue Zone-inspired diet: plants are king, reduce sugar wherever possible, incorporate beans into your daily diet and eat seasonally as a priority
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 1kg firm vegetables such as potato, sweet potato, pumpkin, carrot, red onion
- 500g softer vegetables such as eggplant, zucchini, broccoli
- ¼ cup olive oil
- Salt & pepper, to taste
- 1 tbsp finely chopped fresh rosemary
- 1 tin butter beans, rinsed & drained
- ¼ cup tahini
- ¼ cup Dijon mustard
- 2 tbsp apple-cider vinegar
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- ¼ cup water
- Salt & pepper, to taste
Method
- Preheat oven to 200°C
- Cut your vegetables into similar-sized small pieces, keeping the fi rm and soft separated
- Drizzle half of the olive oil over the firm vegetables and spread in an even layer over a lined baking tray
- Season with salt and pepper and bake for 20-30 mins, turning halfway
- Meanwhile, prepare your soft vegetables by tossing them in the remaining oil and seasoning with salt, pepper and the finely chopped rosemary
- Add to the tray at the halfway mark and combine with par-cooked firm veggies. (This stops the softer vegetables from overcooking and starting to burn.)
- Remove from the oven once vegetables are fork-tender and starting to caramelise around the edges
- Whisk the dressing ingredients together in a small jug.
- Place the roasted vegetables and beans together in a bowl and drizzle the dressing over while still warm.
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