
By Chloe Wheatland
Roasted Broccoli with Bean Tzatziki & Beetroot Sauce
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
Great
Glycemic Index
43
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories485.1 kcal (24%)
Total Fat35.9 g (51%)
Carbs36.2 g (14%)
Sugars10.6 g (12%)
Protein10.8 g (22%)
Sodium543.3 mg (27%)
Fiber9.8 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Roasted Broccoli
Butter bean Tzatziki

1 CupCoconut Yoghurt

¼ cuptahini

1lemon
juice of

400gCan Butter Beans
240g drained and rinsed

3 TbspFresh Dill
Chopped

1 Tbspolive oil

0.5Cucumber
Large

salt

pepper
Beetroot Tahini Sauce
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.
Notes
3 liked
0 disliked
Crispy
Delicious
Easy
Special occasion
Sweet
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