Roasted Red Onion, Carrot, Mushroom & Avocado Crumble

The mere thought of a savoury crumble is enough to make me cringe. There’s something a little outdated about it to me. And the idea of replacing apples, blackberries, rhubarb or plums with vegetables seemed like pure heresy! But if, like me, a savoury crumble fills you with dread, this is the perfect recipe to banish these thoughts from your mind! Me being me, I’ve put my own twist on the crumble, cooking the contents and the topping separately, only bringing them together on the plate. It really takes a humble plate of roasted veg to new, exciting places, and it couldn’t be much easier to make! For the crumble, I’ve used a mix of seeds, nuts, Planet Organic oats and soaked chia seeds to bind it all together. Planet Organic were kind enough to send me a sample of their ‘Sprouted Naked Oats’, and I wanted to make something that wasn’t a conventional bowl of porridge or a flapjack. So I hope you all enjoy! Vive la différence!

Serves 2

  • Carrots. 3
  • Red onion. 2
  • Thyme. 4 sprigs
  • Olive oil. 2 tbs + 1 tbs
  • Salt & pepper
  • Mushrooms. 150g
  • Avocado. 1
  • Chia seeds. 1tbs
  • Water. 3 tbs
  • Planet Organic Sprouted Naked Oats. 50g
  • Cashew nuts. 25g
  • Pumpkin seeds. 25g
  • Pine nuts. 25g
  • Rosemary. 1 tbs

Pre-heat the oven to 180°C. Peel the carrots and slice into small chunks, then peel the red onions and cut into quarters. Place these on a roasting tray with 2 tbs olive oil, the thyme sprigs and salt & pepper. Mix everything together, and cook in the oven for 15 min.

Meanwhile, slice the mushrooms in two (or 4 if they’re large), and de-core, peel and quarter the avocado. Set aside. Mix the chia seeds in a small bowl with the water and leave for 5 min.

To a food processor, add the soaked chia seeds, oats, cashews, pumpkin seeds, pine nuts, chopped rosemary leaves and salt & pepper. Pulse until the mixture resembles a flapjack-like consistency. Tip onto a baking tray and spread out using a spoon.

Remove the vegetable roasting tray from the oven, add the avocado and mushrooms and mix together. Place back in the oven, and place the baking tray with the topping on the shelf above it. Bake for another 15 min or so, until the topping is brown and the vegetables are cooked.

Divide and pile the vegetables onto plates, and liberally spoon over the crumble topping. Enjoy!

Ted x

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12 thoughts on “Roasted Red Onion, Carrot, Mushroom & Avocado Crumble

  1. What a funny coincidence! From my raw food shop in Amsterdam, I just got Planet Organic Sprouted Naked Oats flour (+ sprouted amaranth and red quinoaflour) and I’m also busy thinking of a fun idea how to work with it. Like your idea with the crumbles👌👍

    Liked by 1 person

  2. Great ideas. Sadly I can’t get avocados here that aren’t bullet-like, and even if they ripen they are flavourless. So I’ll wait to try roasted avocado until I can find good ones. What we can get here is beautiful local oyster mushrooms for pennies, so I might chuck those into the mix, perhaps with butternut squash instead of the avocado.

    Liked by 1 person

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