Roasted Vegetable Hotpot

Roasted Vegetable Hotpot

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

243kcal / per serving


Second course,

Side dish


Seasonal dish:


Enviromental Impact:

Very low (0.08kg CO2 eq) i

Legumes, rich in this dish, are an excellent source of energy and contain few calories. Furthermore, they are also very sustainable ingredients for the environment.

Ingredients for 4 portions

  • Butter beans 150 g
  • Sweet potatoes 150 g
  • Parsnips (peeled and diced) 150 g
  • Vegetable stock 0,5 l
  • Chopped tomatoes 50 g
  • Onion (peeled and diced) 50 g
  • Olive oil 10 ml
  • Tomato puree 10 g
  • Chilli powder
  • Cumin
  • Ground pepper to taste
  • Salt to taste
  • Garlic cloves (minced) 2
  • Dried red lentils 100 g



Roast sweet potatoes and parsnips in an oiled tray with minced garlic.


Cook the lentils.


Saute onions, chilli powder and cumin in a hot oily pan.


Add tomato puree and chopped tomatoes.


Add cooked lentils and butter beans.


Add the vegetable stock, sweet potatoes and parsnips.


Cook until sauce thickens to the consistency of smooth yogurt.

Enviromental Impact

Very low


Per serving:

0.08kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.