If you are still in search of a healthy, quick and delicious meal, we’ve got just the recipe for you! Today we’ll be sharing our recipe for a vegetable crumble. While everyone knows its sweet sister (with a big scoop of vanilla ice cream to make it extra yummie), we thought it would be interesting make a salty one for dinner. It’s full of veggies and flavour – but certainly not too heavy. Extra bonus: if you make a bit too much, you can take it to work the next day.
We’ve created two versions of this recipe – a winter and a summer version. This way you can make it with seasonal products! The flavours of the crumble are at their best if if you pair your dish with something fresh, like a salad or a piece of salmon. Enjoy!
Ingredients winter version – serves 4
¼ celeriac, diced
½ butternut pumpkin, diced
2 parsnip, diced
1 tablespoon coconut oil
1 teaspoon cumin, grounded
1 teaspoon kurkuma, grounded
1 teaspoon coriander, grounded
pinch of salt
peper
Ingredients summer version – serves 4
1 zucchini, diced
1 eggplant, diced
1 bell pepper, diced
1 tablespoon coconut oil
2 sprigs rosemary, leaves picked
2 sprigs thyme, leaves picked
pinch of sea salt
peper
Ingredients needed for both summer and winter version
80 g coconut oil
150 g savoury FLOOM granola
50 g rolled oats
50 g pecorino or parmesan, grated
pinch of sea salt
Instructions
While you preheat the oven to 180°C, mix together the diced vegetables with the coconut oil, herbs and salt in a large bowl. Transfer the diced vegetable mix to a baking dish and bake in the oven for 20 minutes. In the meantime, prepare the crumble topping in a separate bowl. To make the crumble topping, mix the savoury granola, the rolled oats, grated parmesan, sea salt and the coconut oil until large crumbs are formed. Pour the crumble mixture over the baked vegetables. Ideally, your crumble should cover all vegetables more or less evenly. Place the dish in the oven and bake for an additional 20-25 minutes or until the crumble is golden brown. The vegetable crumble is delicious with a fresh salad on the side or a piece of salmon for a fresh touch. Extra tip: don’t be afraid to mix it up, you can easily work your leftover veggies into this recipe. Enjoy!
