Colourful baked vegetables with avocado and tahina

From time to time you forget how delicious our German vegetables are. Since the sweet potato can celebrate its big existence, we also forget our native potatoes from time to time.
In principle, they have nothing to do with a sweet potato at all, because you can't eat them raw, for example. We found these beautiful purple gems at the weekly market and prepared them at home.
Oven vegetables are always tasty and delicious again and again!

Ingredients (for 2 pers.):
400 g purple potatoes
1 Fresh beetroot tuber
4-5 mushrooms
1 courgette
1 Pak Choi
½ Avocado
½ Lemon
1 tofu
1 tbsp sesame seeds
6 tbsp soy sauce (water, soy beans à e.g. Liquid Aminos from Braggs)
thyme
2 tbsp Tahini
salt and pepper

Preparation:

• Clean vegetables.
• Cook potatoes in salted water for approx. ½ hour.
• In the meantime, cut the beetroot without peel into very thin slices.
• Cut the courgettes into sticks.
• Dice the tofu, mix with sesame seeds and 2 tbsp soy sauce and set aside.
• Remove the leaves from the Pak Choi.
• Peel the avocado and cut into slices.

• As soon as the potatoes are ready, place them on a baking tray lined with baking paper and flatten them with a tamping spoon, spatula or rammer.
• Spread the beetroot, mushrooms, zucchini, pak choi and tofu on the baking tray as well.
• Spread the thyme on top and add the rest of the sauja sauce evenly.
• Season with salt and pepper.
• Place in the oven at 160°C circulating air for 30 minutes.
• Place the vegetables in the oven, divide into 2 plates and garnish with avocado and tahini.
• Serve and let taste.

By the way, the soy sauce mentioned above is currently our favourite. It contains only 2 ingredients: soybeans and water. Unfortunately, you always have to wait for the right moment until it is available again at humane prices at Amazon or you simply fly a round to America, pack your suitcase full, and are happily supplied with this sauce for 3 years.
Did you know that nuns in Korea even have 90 year old soy sauces? How we would like to get a taste of it.
Do you still know good soy sauces? We would be pleased about further tips!