Roasted vegetables with avocado pesto

20 MIN


One of the tastiest and most nutritious salads I have ever made. Lots of vegetables provide fiber, beans provide protein and satiety, and avocados are a good source of fat and energy.

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Ingredientai Ingredients

Vegetables cauliflower, small potatoes, zucchini
1 can beans
2 cloves garlic
2 avocados
Half of lemon
handful of Parmesan cheese
handful of fresh basil
a pinch of salt and pepper

Cooking instructions


Chop vegetables into pieces and coat them with olive oil, salt and pepper. Place in the oven for 25 minutes at 180 C. After 10 minutes in the oven, add the unpeeled garlic.


In a blender add roasted garlic, avocado, lemon juice, parmesan, basil, salt, pepper and 2 tablespoons of olive oil. Blend it and set the avocado pesto aside.


Mix the roasted vegetables with the beans and avocado pesto. If you want some spiciness, add chili flakes. Enjoy!

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