Oven-roasted vegetables with rice and spirulina
Roasted oven-baked vegetables with rice, creamy eggplant and bell pepper sauce and spirulina flakes – a nutrient-rich, vegan main course full of flavor.
Oven-roasted vegetables with rice and spirulina
Total time: 33 min
Servings: 2
Ingredients
- 120 g rice (e.g. Basmati or brown rice)
- 2 pointed peppers
- 1 medium-sized eggplant
- 2 cloves of garlic
- 1 beetroot (approx. 150 g)
- ½ cauliflower (approx. 150–200 g)
- 3–4 tablespoons of olive oil (for vegetables & sauce)
- ½ tsp curry
- Salt to taste
- 2 tbsp spirulina flakes (for garnish)
Instructions
- Cook rice according to package instructions and keep warm.
- Coarsely dice the aubergine and bell pepper, peel the garlic. Mix everything with 1-2 tablespoons of olive oil and a little salt, place on a baking sheet and roast in the oven at 200 °C (top/bottom heat) for about 20 minutes.
- Next, place the roasted vegetables in a blender with 1 tablespoon of olive oil and blend until creamy. Season with salt to taste.
- Cut the beetroot and cauliflower into pieces, mix with curry, salt and 2 tablespoons of olive oil. Place on a baking sheet and roast at the same temperature for about 20 minutes, until everything is cooked through.
- To serve: Divide the rice between two plates, add the roasted vegetables, top with the eggplant and bell pepper sauce, and sprinkle with spirulina flakes.
💡 Tip: For extra freshness, add some lemon juice or (vegan) yogurt – it goes perfectly!
