Ingredients
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For the Roasted Vegetable Skewers:
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2 red bell peppers, cored and sliced
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1 yellow bell pepper, cored and sliced
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1 green bell pepper, cored and sliced
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1 large eggplant, cubed
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1 zucchini, sliced
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1 yellow squash, sliced
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1 small onion, thinly sliced
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2 cloves garlic, minced
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Salt and pepper to taste
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1 tablespoon olive oil (optional)
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For the Miso Sweet Potato Noodles:
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1 medium sweet potato, peeled and cut into noodle shapes using a spiralizer or a julienne peeler
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1/4 cup unsweetened almond milk
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1 teaspoon miso paste
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1/4 teaspoon salt
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1 tablespoon sesame oil
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For the Chimichurri Sauce:
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1 cup packed fresh parsley leaves
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1/4 cup fresh cilantro leaves
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1/4 cup extra virgin olive oil
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1/4 cup white wine vinegar
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2 cloves garlic, minced
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1 jalapeño chili, seeded and finely chopped (optional)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
Directions
Subtitle: An Adventure Through Time Zones, Cuisines, and Palates for Your Next Vegetarian Dinner Party
Description: Embark on a culinary journey around the world without leaving your kitchen! This budget-friendly, high-protein meal incorporates the best flavors and ingredients from various countries’ vegetarian cuisines into one deliciously diverse dinner. Perfect for impressing friends and family at your next gathering.
Ingredients:
For the Roasted Vegetable Skewers:
* 2 red bell peppers, cored and sliced
* 1 yellow bell pepper, cored and sliced
* 1 green bell pepper, cored and sliced
* 1 large eggplant, cubed
* 1 zucchini, sliced
* 1 yellow squash, sliced
* 1 small onion, thinly sliced
* 2 cloves garlic, minced
* Salt and pepper to taste
* 1 tablespoon olive oil (optional)
For the Miso Sweet Potato Noodles:
* 1 medium sweet potato, peeled and cut into noodle shapes using a spiralizer or a julienne peeler
* 1/4 cup unsweetened almond milk
* 1 teaspoon miso paste
* 1/4 teaspoon salt
* 1 tablespoon sesame oil
For the Chimichurri Sauce:
* 1 cup packed fresh parsley leaves
* 1/4 cup fresh cilantro leaves
* 1/4 cup extra virgin olive oil
* 1/4 cup white wine vinegar
* 2 cloves garlic, minced
* 1 jalapeño chili, seeded and finely chopped (optional)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
Instructions:
Step 1: Prepare the roasted vegetables: Preheat the oven to 400°F (200°C). Thread the vegetables onto skewers, alternating colors and shapes. Brush lightly with olive oil and sprinkle with salt and pepper if desired. Arrange the skewers on a baking sheet lined with parchment paper.
Step 2: Make the chimichurri sauce: In a food processor or blender, combine the parsley, cilantro, olive oil, white wine vinegar, garlic, jalapeño (if using), and salt and pepper. Blend until smooth, scraping down the sides as needed. Taste and adjust seasonings accordingly. Set aside.
Step 3: Cook the noodles: Meanwhile, bring a large pot of salted water to a boil over high heat. Add the sweet potato noodles and cook according to package instructions until tender but still firm. Drain well and transfer to a bowl.
Step 4: Assemble the dish: Divide the noodles among four serving plates. Top each portion with about 1/4 cup of the roasted vegetables. Spoon an equal amount of the chimichurri sauce over the roasted vegetables. Serve immediately.
Note: For a spicier kick, increase the amount of jalapeño used in the chimichurri sauce. You can also garnish each plate with fresh herbs, avocado, or crumbled queso fresco cheese.
Serving size: 1/4th of the recipe serves 1 person; double or triple the recipe as needed.
Difficulty: Easy
Nutrition per serving:
Calories: 420kcal
Carbohydrates: 72g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Polyunsaturated Fat: 7g
Monounsaturated Fat: 2g
Trans Fat: 1g
Cholesterol: 0mg
Sodium: 350mg
Potassium: 1050
Steps
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1
Done
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Step 1: Prepare the roasted vegetables: Preheat the oven to 400°F (200°C). Thread the vegetables onto skewers, alternating colors and shapes. Brush lightly with olive oil and sprinkle with salt and pepper if desired. Arrange the skewers on a baking sheet lined with parchment paper. |
|
2
Done
|
Step 2: Make the chimichurri sauce: In a food processor or blender, combine the parsley, cilantro, olive oil, white wine vinegar, garlic, jalapeño (if using), and salt and pepper. Blend until smooth, scraping down the sides as needed. Taste and adjust seasonings accordingly. Set aside. |
|
3
Done
|
Step 3: Cook the noodles: Meanwhile, bring a large pot of salted water to a boil over high heat. Add the sweet potato noodles and cook according to package instructions until tender but still firm. Drain well and transfer to a bowl. |
|
4
Done
|
Step 4: Assemble the dish: Divide the noodles among four serving plates. Top each portion with about 1/4 cup of the roasted vegetables. Spoon an equal amount of the chimichurri sauce over the roasted vegetables. Serve immediately. |
