Oven Vegetables with Tahini Sauce
Oven Vegetables with Tahini Sauce - Green asparagus meets Asian spices!
Healthy, because
Even smarter
Nutritional values
For strong bones and against bone loss, you can do something with sesame seeds and the paste made from them, because the seeds provide large amounts of calcium and phosphorus.
If you would like to prepare the oven vegetables with tahini sauce vegan, then replace the honey with rice syrup or another syrup of your choice.
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 2.8 g | (11 %) | ||
| Roughage | 13.3 g | (44 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.7 mg | (123 %) | ||
| Vitamin K | 280 μg | (467 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 224 μg | (75 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 158 mg | (166 %) | ||
| Potassium | 867 mg | (22 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 0.1 mg |
Ingredients
- Ingredients
- 1 ½ ozs walnut kernels
- 3 ¼ ozs almonds
- 3 tsps honey
- salt
- peppers
- 1 tsp Ras el hanout
- 18 ozs green asparagus
- 18 ozs Broccoli
- 14 ozs chickpeas (can; drained weight)
- 1 tsp ground Cumin
- 1 organic lemon
- 4 Tbsps olive oil
- 1 garlic clove
- 2 ¾ ozs Tahini (sesame paste)
- cayenne pepper
Kitchen utensils
Preparation steps
Chop the nuts, place on a baking tray covered with baking paper, drizzle with honey, season with salt, pepper, and Ras el Hanout, and roast in a preheated oven at 160 °C / 290 °F for 10 minutes.
Meanwhile, wash asparagus, cut off woody ends. Clean broccoli, wash, divide into florets. Rinse chickpeas, drain. Rinse lemon in hot water, rub dry, grate zest from 1 half, squeeze juice from both halves.
Remove the cores from the tray. Increase temperature to 200 °C / 350 °F. Put the vegetables on the tray, sprinkle with salt, pepper, and ½ tsp cumin, drizzle with half of the lemon juice and oil and bake in the oven for 20-25 minutes.
Along the way, peel and finely chop garlic. Mix garlic with tahini, remaining lemon juice and remaining cumin, dilute slightly with water if necessary, season with salt, pepper and 1 pinch of cayenne pepper.
Remove oven vegetables from oven, spread on plates and drizzle with tahini sauce. Sprinkle with lemon zest and scatter seeds on top.
