Vegetable bowl with sunflower seed dip and poppy seed and cabbage salad

Ingredients for 2 servings:

• 1 head of broccoli, small
• 4 potatoes
• 1 beet(s), red
• 4 carrots
• 1 head of cauliflower, small
• 1 zucchini, small
• 1 handful of thyme
• 1 handful of rosemary
• e.g. paprika powder
• 100 g sunflower seeds
• 1 bunch of parsley
• 1 clove(s) garlic
• 4 tbsp water
• ½ lemon(s), juice
• salt and pepper
• ½ head of cabbage, cut into strips
• 2 tbsp vinegar
• n. B. Poppy
• Caraway seeds
• salt and pepper
• 1 dashes linseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan and late summer light

For the vegetables, thoroughly wash all the vegetables and cut them into bite-sized pieces, still with the skin on. Arrange them on a baking sheet. Sprinkle with the thyme, rosemary, and paprika powder and bake in the oven at 200 degrees Celsius for 30 minutes. For the dip, roast the sunflower seeds without fat and let them cool. Place them in a food processor with the parsley, garlic, lemon juice, water, salt, and pepper and chop until a grainy paste forms. For the salad, finely slice and wash the cabbage. Mix with the remaining ingredients and season to taste. Serve the vegetables with the dip and salad.