This vibrant and flavorful dish features crispy roasted cabbage, a creamy bean sauce, and a spicy chili oil. It's a perfect plant-based meal that's both satisfying and nutritious.
1 sweetheart cabbage, quartered
Olive oil
Salt
1 tin butter beans
1 tbsp nutritional yeast
1 tbsp tahini
1/2 tsp salt
Water
3 tbsp chili oil
1 tsp pine nuts
1 tsp flax seeds
1 tsp flaked almonds
1 tsp chia seeds
1 tsp chopped dill
Cooked quinoa
Heat olive oil in a frying pan over medium-high heat.
Add the cabbage quarters and fry until crispy on both sides.
Season with salt and transfer to a baking sheet.
Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until cooked through.
In a blender, combine butter beans, nutritional yeast, tahini, salt, and a splash of water.
Blend until smooth and creamy.
In a small bowl, combine chili oil, pine nuts, flax seeds, flaked almonds, chia seeds, and dill.
On a plate, layer cooked quinoa, creamy bean sauce, and crispy cabbage.
Drizzle with chili oil.
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