Herbstlich-winterliches Ofengemüse mit Sauerkraut⁠

Autumn winter oven vegetables with sauerkraut

With this Buddha Bowl you conjure up the winter incredibly delicious
With this Buddha Bowl you conjure up the winter incredibly delicious

1 sweet potato⠀
½ celeriac⠀
½ Hokkaido squash⠀
½ cucumber⠀
2 tbsp the herb with cranberries⠀
fresh lettuce⠀
½ avocado⠀
vegan Shredded Soup⠀
1 spring onion⠀
sesame seeds⠀
olive oil⠀
½ tsp. smoked paprika⠀
2 tbsp. agave syrup⠀
1 tsp. harissa⠀
1 pinch. grated nutmeg⠀
pepper & salt⠀
1 lemon

Here's how to do it

Preheat the oven to 200°. Peel and slice the celeriac, and sweet potato. Cut the Hokkaido - this one does not need to be peeled - into pieces as well.⠀

In a small bowl, mix a dash of olive oil with the paprika powder, harissa, nutmeg, agave syrup, the juice of half a lemon, and salt & pepper.

Place the chopped vegetables in an ovenproof dish, mix well with the prepared marinade and cook in a hot oven (center, convection oven 180°) for 30-40 min., turning occasionally.⠀

We put the vegan cutlets in a pan with a little oil and fry them on all sides until crispy golden brown.⠀

Chop the lettuce, avocado and spring onion and arrange together with 2 tablespoons the herb with cranberries . Add the oven vegetables and the cut meat from the pan and garnish the bowl with some sesame seeds. Season to taste with salt and pepper ⠀.

Now add the second half of the lemon to the plate, then you can add some fresh lemon juice over the bowl.⠀

Voilá - bon appetit!