Today I would like to introduce you to this delicious vegetable bowl with roasted pumpkin and beetroot tzatziki that is not only super tasty, but also packed with nutrients, colours and flavours.
At a time when we are becoming more conscious of our diet and looking for healthy, balanced meals, this bowl is the perfect choice. From my own experience, I know that all the input you can find on the subject of healthy eating can sometimes seem overwhelming. What can I still eat? What is still good for my body? This is exactly where I want to start: Anything that helps us feel good is good for us. However, we should bear in mind that natural foods can optimally support us in feeling good. These foods are exactly what our body needs and can process most effectively.
Today's stars are pumpkin and beetroot, which combine to create a harmonious blend of textures and flavours. My highlight of this bowl is the beetroot tzatziki, which not only provides a vibrant colour, but also complements the other ingredients perfectly with its creamy texture and refreshing taste. For me, tzatziki made from beetroot is a varied and refreshing alternative when I don't have any cucumber in the fridge.
My absolute favourite vegetable, pumpkin, is rich in fibre, vitamins and minerals such as vitamin A, vitamin C, potassium and iron. It tastes best when baked and flavoured with harissa and cinnamon. Harissa is a spice mixture made from paprika, chilli peppers, garlic and various spices that are rich in antioxidants and can boost the metabolism. Harissa also has anti-inflammatory properties, promotes blood circulation, improves digestion and adds a spicy flavour to dishes, making it a healthy and tasty addition to the kitchen.
Now to the beetroot tzatziki: The colour of the beetroot already reveals a lot about its properties. The intensity of the red colour depends on its betaine content. Betaine is an antioxidant that has anti-inflammatory properties and can help detoxify the body. The stronger the colour, the higher the betaine content. I often use cooked beetroot for this recipe as it is easier to digest. However, fresh beetroot is also great!
What you can also see in the photo of the bowl is some sauerkraut. I always have a jar of sauerkraut in the fridge for two years now so that I can include a little in my meals every day. Sauerkraut is rich in probiotics, which support our intestinal flora. A healthy intestinal flora is important to stay healthy and prevent diseases.
Ingredients (2 large or 4 small portions)
Pumpkin
1 Hokkaido pumpkin
2 teaspoons harissa
1 tsp cinnamon
1 pinch of salt
Tzatziki
2-3 beetroot
500g quark
2 cloves of garlic, pressed
2 tbsp olive oil
salt
Preparation
Preheat the oven to 180 degrees fan.
Cut the pumpkin into bite-sized pieces. Mix with the spices and a little oil so that the pumpkin is well coated. Place on a baking tray lined with baking paper. Roast the pumpkin in the oven for 30 minutes until it is soft on the inside and slightly crispy on the outside.
In the meantime, finely grate the beetroot. Squeeze out the excess liquid by hand or with the help of a kitchen towel, then mix the grated beetroot with the quark, crushed garlic and oil. Flavour with salt.
Arrange the cooked vegetables on plates and serve with the tzatziki.
Tip: I always like to add some bread and sauerkraut to this dish. A seeded bread goes particularly well here, as you can see in the picture.
This vegetable bowl is not only a feast for the eyes, but also a real treat for our bodies. It provides a wealth of vitamins, minerals, fibre and healthy fats that help us feel energised and revitalised.
Savour it and enjoy the taste of health and well-being together!
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