Roasted Purple Veggies / Purple Potatoes, Cabbage & Kale Miso Pesto
Author: 
Recipe type: Dinner
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 170g small purple potatoes, halved
  • 1 head red cabbage, wedges
  • 1tbs coconut oil, melted
  • 2tsp maple syrup
  • 1 tsp pink hymalaian salt
  • 2 tbs hazelnuts, roughly chopped
  • Miso Kale Pesto
  • 120g Kale, stems removed, roughly chopped
  • 1 tbs white miso
  • 4 tbs olive oil
  • 3 tbs ground hazelnut, toasted
  • 60 ml water
  • ½ tsp salt himalaya
Instructions
  1. Preheat oven to 180°c. Place the potatoes and the cabbage wedges in a baking dish and drizzle with the coconut oil, maple syrup and add the hymalaian salt. Massage the veggies so everthing is covered with the marinade and bake for 30 minutes.
  2. Meanwhile prepare the pesto, add all of the ingredients into a blender and blend until smooth. Store the pesto in a jar with a drizzle of olive oil.
  3. Toast the haszelnuts.
  4. Add a few dollops of pesto to the baked veggies and mix until everthing is coated in a layer of pesto, sprinkle with the toasted hazelnut.
  5. Serve alongside a salad for a light lunch or as a side.
Recipe by at https://fannythefoodie.com/2017/10/17/roasted-purple-veggies-purple-potatoes-cabbage-hazelnuts-kale-miso-pesto/