Roasted Broccoli with Bean Tzatziki & Beetroot Sauce

Name: Roasted Broccoli with Bean Tzatziki & Beetroot Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, Mediterranean, Greek
Ingredients: - 2 Heads Broccoli (Halved and stems trimmed to base); - 2 Tbsp Olive Oil; - Pinch of Salt and Pepper; - 1 Cup Coconut Yoghurt; - 1/4 Cup Tahini; - Juice of 1 Lemon; - 1 Can Butter Beans (400g/240g when drained and rinsed); - 3 Tbsp Fresh Dill (Chopped); - 1 Tbsp Olive Oil; - 1/2 Large Cucumber; - Pinch of Salt and Pepper; - 5 Baby Beetroots or 2 - 3 Medium Beetroot (Precooked); - 1/2 Cup Water; - 1/4 Cup Tahini; - 2 Tbsp Olive Oil; - Juice of 1/2 a Lemon; - 1 Tbsp Rice Malt Syrup; - 1 Small Clove Garlic; - Pinch of Salt and Pepper

4 steps

Prep:10minCook:40min

This is a half-roasted broccoli on a bed of butter bean tzatziki and drizzled in a creamy beetroot and tahini sauce. Flavour level = extreme.

Updated at: Thu, 15 Feb 2024 20:51:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories262.6 kcal (13%)

Total Fat20.5 g (29%)

Carbs18.7 g (7%)

Sugars9.6 g (11%)

Protein4.6 g (9%)

Sodium119.1 mg (6%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 180°C and line a baking tray. Place the broccoli onto the tray and drizzle with olive oil. Season with salt and pepper and roast in the oven for 40 minutes, or until charred and the base is tender and cooked through.

Step 2

Meanwhile, mix all the ingredients for the butter bean tzatziki. Set aside in the fridge.

Step 3

Blend all the ingredients for the beetroot sauce and set aside in the fridge.

Step 4

To serve, spread the butter bean tzatziki on a plate and top with the roasted broccoli. Drizzle over the beetroot sauce and garnish. Enjoy! Store leftovers in the fridge for 4 - 5 days.