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Thursday 15 January 2026

Warm winter bowl with roasted vegetables and tahini lemon dressing

January is again the time to pay more attention to your health. This winter bowl fits that bill: vegetables from the oven, a creamy tahini dressing and enough flavor to keep it interesting. Suitable for lunch or as a light supper. With Zeeland Salt Black Garlic you make the bowl just a little more special: this adds a deeper umami flavor to the dish.

Persons

2

Level

Easy

Time

45 minutes

Ingredients

  • 1 large sweet aadrappel
  • 2 small red beets
  • 250 gr small new potatoes
  • 2 roots
  • 1 small brocolli
  • 2 hands of kale
  • 2 tbsp olive oil
  • 1 tsp cumin powder
  • 1 tsp paprika
  • Black Pepper
  • Zeeland Salt Black Garlic
  • 2 tbsp tahini
  • Juice of half a lemon
  • 1 tbsp olive oil
  • 1 clove of garlic (grated)
  • 2-3 tbsp water
  • Salt to taste

Preparation

  1. Preheat the oven to 200 °C.

  2. Roughly chop the sweet potato, beets, carrot and potatoes. Mix with olive oil, cumin, paprika, pepper and Zeeland Salt Black Garlic and spread on a baking sheet.

  3. Roast the vegetables for 30-35 minutes until tender and lightly colored. Add the broccoli for the last 15 minutes.

  4. Briefly massage the kale with salt and a few drops of olive oil until it softens slightly.

  5. Mix the tahini with the lemon juice, olive oil and finely grated garlic. While stirring, add 2 to 3 tablespoons of warm water until you have a smooth, creamy dressing and season with salt.

  6. Divide the roasted vegetables among plates, add the kale and spoon the dressing on top. Top with seeds and a squeeze of lemon.

Tip
Using lentils or chickpeas will make this dish a bit more filling. Also delicious with a piece of grilled halloumi.

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Ingredients

  • 1 large sweet aadrappel
  • 2 small red beets
  • 250 gr small new potatoes
  • 2 roots
  • 1 small brocolli
  • 2 hands of kale
  • 2 tbsp olive oil
  • 1 tsp cumin powder
  • 1 tsp paprika
  • Black Pepper
  • Zeeland Salt Black Garlic
  • 2 tbsp tahini
  • Juice of half a lemon
  • 1 tbsp olive oil
  • 1 clove of garlic (grated)
  • 2-3 tbsp water
  • Salt to taste