Ingredients
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250 g green spelt
1 cauliflower
1 pumpkin
1 fennel
various herbs (e.g. rosemary, thyme, basil, oregano)
salt and pepper
oil
Special dip
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4 tbsp smoky jalapeño kraut
1 pot of plant-based natural yogurt
This is how we proceed
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Soak the green spelt in water overnight. The next day, drain the soaked green spelt, rinse thoroughly and bring green spelt to boil in a pot with double the amount of water and salt, then simmer over a low heat for about 40-45 minutes. Then leave the green spelt to soak for another 5-10 minutes.
Wash the pumpkin, cauliflower and fennel. Remove the seeds from the pumpkin and cut into bite-sized pieces. Cut the cauliflower, including the leaves, and fennel into small pieces too. Place the vegetables on a baking tray. Marinate with oil, salt and pepper and sprinkle with herbs such as rosemary, thyme, basil and/or oregano. Now roast the vegetables in the oven at 200 degrees circulating heat for about 25-30 minutes.
Meanwhile, mix the yogurt with the smoky jalapeño kraut. When all the ingredients are ready, serve the bowl with the green spelt, oven-roasted vegetables and dip and enjoy.
Tip
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The ingredients for the green spelt bowl are suitable for meal prep.
