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Cajun Roast Vegetables on a bed of Butterbean Dip

Creamy, decadent, healthy and easy.

Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 45 minutes
Servings 2

Ingredients

  • 400 g baby new potatoes diced
  • 1 cauliflower cut into small florets
  • 1 tin chickpeas drained and rinsed

For the cajun marinade

  • 3 tbsp tomato puree
  • 1 tbsp soy sauce
  • 1 tbsp cajun spice mix
  • 1½ tbsp lime juice
  • 1-2 tbsp water
  • salt and pepper to taste

For the dip

  • 1 tin butter beans drained and rinsed
  • 1½ tbsp lemon juice
  • 2 tbsp water
  • 1 garlic clove
  • ½ tsp paprika
  • salt and pepper to taste

Instructions

  1. pre-heat the oven to 180℃

  2. chop all the veg and lay out in a deep roasting tray

  3. mix together the cajun marinade ingredients and pour over the chopped veg, mixing thoroughly to ensure everything is coated

  4. put in the oven for 45 minutes

  5. with approximately 10 minutes to go, blend together all the dip ingredients using a food processor or stick blender, adding a splash more water if it is too thick

  6. spread the dip out between two plates and heap the roasted vegetables on top