Bunte Bowl mit Kurkuma & Curry Kraut

Colorful bowl with turmeric & curry herb

Colorful plates are usually a bit chocolate-heavy during the Christmas season... Here is our suggestion - without any biscuits & co, but still quite colourful!⁠ This plate also supports you with plenty of vitamins, fibers, living microorganisms and the anti-cold power of turmeric ! ⁠

Preheat the oven to 180°C.

For the oven vegetables: Mix all the pieces of vegetables with 2-3 tablespoons of olive oil, salt and pepper on a baking sheet and bake at approx. 180 °C for about 30-40 minutes, turning occasionally. The leftovers can be kept in the fridge as a meal prep for a few days.⁠ ⁠

Salad: Mix all the ingredients for the dressing in a screw-top jar, season with salt and pepper. Mix with the salad in a bowl.⁠ ⁠

Yoghurt dip: Mix all the ingredients, season with plenty of black pepper, salt and lemon juice.⁠ ⁠

For the bowl, arrange the vegetables, salad, hummus⁠ and SUUR turmeric & curry cabbage on a deep plate. Top with dip and/or states and kernels.⁠ ⁠

🤟🏾 Bon appetit!⁠

Ingredients for 2 people:⁠

2 good portions of roasted vegetables from the tin (approx. 1 kg of various vegetables cleaned and cut into pieces, here: pumpkin, sweet potatoes, beets, beets, carrots and onions)⁠

4-6 tablespoons SUUR Love Craft Herb Turmeric & Curry⁠

4 large handfuls of cleaned salads (here: radicchio and rocket)⁠

1/2 small red onion, peeled and thinly sliced⁠

4 tablespoons hummus (store-bought or homemade)⁠

Salad Dressing:⁠

4 tbsp olive oil⁠

1 tbsp lemon juice⁠

1 tbsp apple cider vinegar⁠

1-2 tsp maple syrup⁠

1 tsp mustard⁠

1 garlic clove⁠, pressed⁠

Yoghurt dip: ⁠

2 tbsp (plant-based) yogurt⁠

1 tbsp (vegan) mayo⁠

1/2 tsp maple syrup to taste⁠

For seasoning / baking:⁠

Olive oil⁠, salt & pepper⁠& lemon juice⁠


Seeds and/or states for sprinkling (here black sesame)⁠

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