The thing we love about veggies? They are always in season! Spring, summer, autumn, winter… there are so many fresh, seasonal, regional vegetables and fruit available… Who doesn’t love strolling the local markets, feeling and tasting all that delicious produce!
It is ski season and we spend a lot of our time outside on the slopes. Hence, we are looking for healthy, tasty dishes that are quickly prepared on the grill or as a roast.
Take this one for example: colorful, appetizing vegetables roasted with a lightly spiced olive oil marinade and served with a tangy mango dressing. They are equally delicious served cold, so any rests don’t have to go waste. Au contraire, they make for a perfect “prepare ahead salad”.
Packed with antioxidants this is a sensational protective, hearty, healthy dish. For a more substantial meal toss in a can of chickpeas five minutes before the end of cooking.
It takes about 20 minutes to prepare, 30 minutes to cook and serves 4 people. Below the list of ingredients for your Roasted Veggies with Sweet Mango, Golden Chlorella & Miso Dressing, a recipe that was developed in collaboration with Christine Bailey, an award-winning Nutritional Therapist, Chef, Author and Broadcaster with over 18 years of experience.
We hope you will enjoy this fabulous dish. If you are making it at home, do not hesitate to share your pictures and feedback online using hashtag #myalver.
We recommend you choose fresh, seasonal veggies from producers in your region or at your local market. For example:
- 1 aubergine, sliced into rounds
- 1 courgette, sliced on the diagonal
- 1 red pepper, cut into chunks
- 1 fennel bulb, cut into thin wedges
For the marinade
- 1 tsp. dried thyme
- 1 tbsp. maple syrup
- Sea salt and black pepper to taste
- 1/2 tsp. smoked paprika
- 1 tsp. ground cumin
- 2 tbsp. olive oil
- Juice of 1/2 lemon
For the Mango, Chlorella & Miso Dressing
- 150g diced fresh mango
- 1 shallot, finely chopped
- 1 tsp. white miso paste
- 2 tbsp. rice vinegar
- 1 tbsp. maple syrup
- 1 tsp. toasted sesame oil
- 4tbsp dairy free natural yogurt
- 2tbsp Golden Chlorella
- Sea salt and black pepper to taste
Cooking instructions
Preheat the oven to 190 °C, gas mark 5. Make the mango dressing. Place all of the ingredients in a Nutribullet or food processor and blend until creamy and smooth. Pour into a jar and keep in the fridge until required. Place the prepared vegetables in a large bowl.
Mix together all the marinade ingredients and pour over the vegetables. Toss the vegetables until thoroughly coated. Spread the vegetables on a lightly greased baking tray. Bake in the oven for 30 minutes until golden and tender.
Drizzle over the dressing to serve. Bon appetit!
Nutritional information (per serving)
Calories: 161kcal, fat 7.3g, saturates 1.2g, carbohydrates 12.7g, sugars 10.8g, fiber 6.6g, protein 7.9g, salt 0.7g
Note: this recipe was prepared using Alver Golden Chlorella, protein from microalgae (30% protein per 100g). Depending on your nutritional needs, you can also opt for Golden Bean, a mung bean isolate, 85% protein, or Golden Pea, 80%.
