Colorful Vegetable Bowl with Risoni and Hazelnut Dressing

Colorful Vegetable Bowl with Risoni and Hazelnut Dressing

Rice or Pasta Salad

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Cook Time

45 min

Servings

4

Difficulty

Easy

Prep Time

30 min

This Thermomix® recipe for Colorful Vegetable Bowl with Risoni and Hazelnut Dressing is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This colorful vegetable bowl with Risoni is an absolute highlight for warm days! The combination of crunchy vegetables, the small pasta and the aromatic hazelnut dressing is simply unbeatable. I love how quick and easy this bowl is to prepare - perfect when you need something quick. The Risoni made from red lentils and chickpeas make the bowl a great source of protein. Whether as a light lunch or as a side dish for grilling, this bowl is always a good choice. And the best part: it's completely vegan!

Ingredients (10 ingredients)

  • 300 g Risoni Red Lentils and Chickpeas
  • 1 kleiner Salt
  • 2 piece Carrots
  • 2 piece red pepper
  • 1 clove Garlic
  • 60 g Hazelnuts
  • 7 tbsp Olive oil
  • 2 Schote Pepper
  • 1 piece Lemon
  • 1 tbsp Maple syrup

Preparation (6 steps)

1

Cook Risoni

Put 300 g of Risoni in a saucepan and cook in salted water according to the package instructions. Then drain and set aside.

2

Prepare vegetables

Peel 2 carrots and cut into strips with a peeler. Wash, clean, core and cut 2 red peppers into thin strips. Peel 1 clove of garlic.

3

Roast hazelnuts

Roast 60 g of hazelnuts in a pan without fat until they are fragrant. Then let cool.

4

Sauté peppers

Thermomix® Setting
5 min/248°F/Speed 1 120

Put 2 tbsp olive oil in the mixing bowl and heat for 3 min./120°C/speed 1. Add the sliced peppers and sauté for 5 min./120°C/speed 1. Add 1 clove of garlic and sauté for 2 min./120°C/speed 1. Season with salt and pepper.

300
5

Prepare dressing

Thermomix® Setting
20 sec/Speed 3

Put 1-2 chili peppers (depending on spiciness) in the mixing bowl and chop for 3 sec./speed 8. Add 5 tbsp olive oil, the juice of 1 lemon, 1 tbsp maple syrup, salt and pepper and stir for 20 sec./speed 3.

20
6

Arrange bowl

Arrange the cooked Risoni, the stewed vegetables and the roasted hazelnuts fan-shaped on 4 bowl dishes. Drizzle with the dressing and serve.

Finished cooking? Great! 🎉

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About this recipe

This colorful vegetable bowl with Risoni and hazelnut dressing is a creation that arose from the desire to conjure up a quick, healthy and filling dish that tastes good both hot and cold. Inspired by Mediterranean flavors and the trend towards bowls, which are just begging to be filled with fresh ingredients, I developed this recipe. I love how the different textures and flavors harmonize in this bowl. The Risoni made from red lentils and chickpeas are the basis here. They not only bring a pleasant satiety with them, but also a slightly nutty note that goes perfectly with the rest of the ingredients. The carrots, shaved into fine strips, provide a crunchy bite and a subtle sweetness. The red peppers, gently stewed, contribute a fruity sweetness and a soft texture. The garlic, briefly stewed, gives the whole thing a pleasant spice without being too dominant. The Thermomix® is a practical helper here, especially when steaming the peppers and preparing the dressing. Make sure not to steam the peppers for too long, they should still have some bite. When it comes to dressing, the chili is crucial for the spiciness. Here you can vary according to taste. If you like it milder, remove the seeds or use only half a pod. The roasted hazelnuts are the icing on the cake. They bring a wonderful crunch and a nutty aroma that harmonizes wonderfully with the rest of the ingredients. Be sure to roast the hazelnuts without fat in a pan until they are fragrant. This is how they develop their full aroma. For a vegetarian version, you can replace the Risoni with normal Risoni or other small pasta. If you don't like it vegan, you can crumble some feta cheese or goat cheese over it. Other types of vegetables such as zucchini, eggplant or broccoli also go perfectly in this bowl. Just experiment with what you have in the fridge. In addition to salt and pepper, herbs such as parsley, coriander or mint also go very well as spices. The bowl is ideal as a light lunch, as a side dish for grilling or as part of a buffet. You can also prepare it well and take it with you. It is best to keep the dressing separate and add it just before serving so that the bowl does not become too soggy. The bowl will keep in the refrigerator for a good 2-3 days. It tastes good both hot and cold.

Created by

Sophie Walter

Sophie Walter

Community member

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Activity: Active
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Tags

#Vegan #Vegetarian #Healthy #Summer #Mediterranean

Allergens

  • Nuts

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