Golden roasted vegetables paired with a vibrant beet-tofu dip that’s naturally high in protein, lightly sweetened, and refreshingly tangy. This wholesome vegan dish works beautifully as a nourishing lunch, dinner side, or colorful meal-prep option
Serves : 2–3 people
Ingredients:
For the Roasted Vegetables
- Salt, to taste
- 3 medium potatoes, diced into wedges
- 1 medium cauliflower head, chopped into florets
- Olive oil spray
- Freshly cracked black pepper, to taste
Spice Mix
- 1 tsp (2 g) red chili powder
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) ground turmeric
- ¼ tsp (1 pinch) sea salt flakes
For the High-Protein Beet Dip
- 2 medium beets, boiled and cooked until tender
- 200 g tofu (silken or extra-firm both work well)
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) maple syrup
- 2 garlic cloves, peeled
- 1 pinch freshly cracked black pepper
For Serving & Topping
- Sesame seeds, for garnish
- Cherry tomatoes, halved
- Fresh coriander (cilantro), finely chopped
Roast the Vegetables
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine the red chili powder, turmeric, and salt.
- Add the potato wedges to the spice mixture, tossing well to coat evenly. Lightly spray with olive oil.
- Arrange the seasoned potatoes in a single layer on a parchment-lined baking tray and roast for 20 minutes.
- Meanwhile, toss the cauliflower florets in a separate portion of the spice mixture. After 20 minutes, remove the tray from the oven, evenly distribute the cauliflower over the potatoes, and return to the oven.
- Roast for an additional 25 minutes, or until the vegetables are golden, crisp at the edges, and fork-tender.
Prepare the Beet Dip
- Add the cooked beets, tofu, lemon juice, maple syrup, garlic cloves, salt, and black pepper to a blender or food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust the seasoning—add more lemon juice for brightness or maple syrup for a gentle sweetness, if desired.
Tip: If the dip is too thick, blend in 1–2 tablespoons of water until the desired consistency is achieved.
To Serve
Spoon the creamy beet dip onto a plate or bowl and serve alongside (or beneath) the roasted cauliflower and potatoes. Finish with extra cracked pepper or a sprinkle of sesame seeds for garnish.
Optional Flavor Notes
The juicy cherry tomatoes and fresh coriander brighten the earthy roasted vegetables, while sesame seeds add a subtle crunch.
Why You’ll Love This Recipe
- 🌱 High in plant protein thanks to tofu
- 🎨 Naturally vibrant and antioxidant-rich
- 🥔 Comforting yet light
- 🥗 Perfect for meal prep or weeknight meals