For the asparagus:
- 1 bunch of asparagus
- Pinch of salt and black pepper
- 2 garlic cloves (sliced)
For the sweet potatoes:
- 400g peeled sweet potatoes
- 1 tbsp miso paste
- 1 tsp apple vinegar
- 1 tsp water
- 1 tsp raw virgin olive oil
- ½ tsp coriander powder
- ¼ tsp smoked paprika powder
- 1 tsp dried herbs (oregano, thyme dill tips)
Mushrooms:
- 120g mushrooms
- ½ tbsp tamari sauce
- 3 sprigs of fresh thyme
- 2 garlic cloves
Cucumber dip:
- 100g cucumber
- 50g courgette (zucchini)
- 1 tbsp lemon juice
- 1 small garlic clove
- 20g tahini
- ½ tsp kombu flakes
- 2 sprig of fresh dill (or other fresh herbs of your choice)
Start by preparing sweet tomatoes because they will take the longest to bake. Peel them and cut in large chunks. Put in the large bowl and toss with the seasoning until evenly covered with spices.
Wash asparagus and don’t dry them. Sprinkle with salt and pepper and mix with spiced garlic. Put on the side.
Slice the mushrooms and in a large bowl mix them with tamari, fresh thyme and sliced garlic.
Line the oven tray with a non-stick baking mat and put the potatoes in the oven at 180°C (355 F). Bake them for about 15 minutes. Open the oven and stir the potatoes and put them on the side of the baking tray. Place sliced mushrooms and asparagus next to potato chunks and bake for another 20 minutes.
To prepare the cucumber dip put all the ingredients except chopped dill in a high-speed blender and blend until smooth. Add dill or other fresh herbs and stir well.
Serve hot vegetables with cucumber dressing.
