ROASTED VEGGIE PLATE 💚
This week has been crazy and I am so tired of all this Uni stuff! But good for me there’s only 1 semester left until I finish my master’s – exciting but scary haha 🤪
Now to this delish platter, which is super easy to make and doesn’t really need a recipe. I’m just listing all the ingredients and nutri facts down below for you 😎
🍴RECIPE for 2🍴
[1/2: CALS 571 ~ 83C ~ 41P ~ 6F]
2 Medium Potatoes (300g)
1 Butternut Squash
1 Eggplant (280g)
1-2 Carrots (90g)
100g Green Beans
+ Protein of Choice (I used ~250g Vegan Chicken Style Chunks)
1️⃣ Cut the veggies. Pre-hear your oven to 200C (400F). Place potatoes with some seasoning (salt, paprika, garlic) on a tray or in the air fryer until they get gold & crispy.
2️⃣ Season the Squash & carrots in a bowl together and place them on another tray to bake in the oven for about 20 minutes.
3️⃣ Steam the beans. Place some salt on top of the eggplant slices so they get a nicer texture and wait 5-10 minutes for them to loose water. Take a towel to remove the excess water and salt, then fry the eggplant and beans in a pan.
▶️ Prep your protein source the way you like and you’re good to go! Enjoy 😇