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Rainbow Roast with Plantains, Veggies, Avocado & Almond Butter 🌱
Sunshine on your plate ☀️
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Eating the rainbow can be easy, especially when a recipe allows for much flexibility. I love a colourful plate, and over the years I have mastered stocking up with a variety of produce, from fresh to frozen, for sunshine on my plate all year round. I originally this recipe for a live cook-a-long with Malée on Instagram. The ingredients were inspired by the wonderful natural oils used in the beauty brand’s coveted line. Packed full of healthy oils from avocado and almonds, with a rainbow of vegetables, including my beloved plantains. (You know this by now)
An adaptable recipe that allows you to swap the vegetables around, using the best of the season, as well as leftover veg and making it unique every time. In the original recipe, I used butternut squash and now I have used sweet potatoes. I have also included a link in my Cook’s Shop for the most amazing discovery of plantains which you can now order online in the UK. (Yes I know! Amazing!!! Thank you Zeze!)
What are your favourite vegetables that you would love to include to make this recipe uniquely yours? Share your comments below…
Cook, share, and be inspired!
Rainbow Roast with Spiced Avocado & Almond Butter
A rainbow of roasted vegetables with smoky paprika, fragrant herbs, and healthy fruit and nut butter for an easy feast. Pure sunshine on your plate. See the recipe below on bookmark it on leratofoods.com
Time: 30 minutes
For the roast
1 carrot, scrubbed
2 plantains, peeled
3 sweet potatoes, peeled
1 large red onion
1 red or green pepper, cored and deseeded
3 garlic cloves, skin-on
1 tsp paprika
Sea salt & freshly ground black pepper
3 tbsp olive oil, rapeseed oil, or coconut oil
1 tsp dried thyme or 4 sprigs of fresh thyme
For the avocado and almond butter
The flesh of 1 medium ripe avocado
100g roasted almonds or 5 tbsp nut butter (cashew or peanuts)
½ tsp turmeric
3 garlic cloves, peeled (from the veg roast)
1 tsp paprika
2 tbsp lemon juice
1 tbsp date molasses, honey, or maple syrup
A handful of coriander
Chilli flakes (optional)
Sea salt & freshly ground pepper
Nigella seeds to finish
A wedge of lemon
What you will need
Tip: Swap seasonal vegetables around to make the most of the best of the season. Other nuts like grounds and cashew are wonderful alternative, and for a nut free version of this healthy and indulgent ‘butter’ use nutty tahini (sesame paste). Sprinkle over chilli flakes for a little added heat.
Let’s get cooking
Heat the oven to 180C Fan/200C and prepare a roasting tray. Scrub and trim the carrots and plantains, and peel the sweet potatoes.
For the plantain, make a slight incision into the skin, lengthways, and peel off the skin. Cut in half lengthways and then cut widthways to 2.5cm chunks. For the sweet potatoes, once peeled, cut into small chunks as done with the other veggies. For the bell pepper, remove the stalk and seeds, cut into quarters, and then cut into 2.5 cm chunks. This is just a guide, feel free to cut your veggies slightly larger if you prefer, but not too small so they do not burn.
Season well with sea salt freshly ground black pepper, and paprika. Drizzle with oil, add the thyme, and mix well to coat all sides.
Tip seasoned veg onto the roasting tray and tuck the slightly smashed garlic cloves in as well. Bake for up to 30 - 35 minutes or until tender and golden.
For the avocado and almond butter, tip all the ingredients (except salt) into a food processor and blend until smooth. Season to perfection with salt and freshly ground pepper. Serve your rainbow roast with the luxurious butter and finish with a drizzle of oil, a scattering of nigella seeds, and a squeeze of lemon juice to keep the avocado bright and delicious.
Enjoy as a plantbased meal or pair with your favourite proteins. The avocado and almond butter will keep in an airtight container in the fridge for up to 2 days, just make sure to squeeze fresh lemon juice over it to prevent oxidization. (Darkening.)
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