Fresh, delicious side dish of roasted greens on a zesty lemon basil yoghurt, great with grains or potatoes for a healthy fuss free meal.
Nutritional Information
This recipe contains 201 calories, 14g of protein and 4g of fibre per serving. In terms of vitamins and minerals, each serving contains the full recommended daily amount of vitamin C, three quarters of your daily vitamin K and over half of your daily calcium (assuming you’ve opted for a fortified yoghurt), as well as 60% of your daily folate.
Ingredient Choices and Substitutions
I opted for Alpro Greek Style yoghurt for this, it’s my favourite thicker yoghurt, but it’s soy based. If you need to avoid soy, swap for an oat or coconut based Greek Style.
I’m using purple sprouting broccoli and asparagus here as they’re in season, but you can use any finer greens of your preference – string beans and regular tenderstem would both work brilliantly here.
How to store, keep and reheat
If you have any leftover yoghurt, store separately from the greens. The yoghurt mix will keep for 2-3 days. To reheat your greens and keep them crispy, heat a frying pan on low medium heat, add a tsp of oil and reheat your vegetables for about 4-5 minutes.
Roasted Greens with Lemon Basil Yoghurt
Fresh, delicious side dish of roasted greens on a zesty lemon basil yoghurt. Best served with grains or potatoes.
This recipe is gluten free, dairy free, nut free and vegan friendly. The yoghurt I used contains soy, but this recipe can be made soy free with a different yoghurt alternative.
Roasted Greens with Lemon Basil Yoghurt
Ingredients
- 200 g purple sprouting broccoli
- 120 g fine asparagus
- Drizzle of olive oil
- Pinch of garlic powder
- Generous amount of black pepper
- 300 g vegan Greek Style yoghurt
- 15 g fresh basil roughly chopped
- Juice of one lemon
- Balsamic glaze to serve
Instructions
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Preheat oven to 190℃. Spread the asparagus and broccoli across a baking tray and drizzle with olive oil, sprinkle over the garlic powder and black pepper. Place in the centre of the oven for 15-20 minutes until the asparagus is tender and the broccoli has started to crisp. Remove the tray from the oven before adding the greens to the yoghurt bowl.
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While the greens are cooking, prepare the yoghurt. Roughly chop the basil, set aside. Add the yoghurt to a bowl, top with the chopped basil and lemon juice then fold the add-ins through to evenly distribute.
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Spread the combined yoghurt mix over the base of two large plates or pasta bowls. Set aside until the greens are ready. Once the greens are cooked, top yoghurt with the cooked greens. Add a drizzle of balsamic glaze prior to serving.
Serve and enjoy!
Until tomorrow,
Sophie
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