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Roasted Veg + Grains Bowl
A wholesome and hearty bowl full of loads of nourshing ingredients. This is one of our favourite ways of eating at home - knowing that we're giving our bodies loads of good stuff.
Ingredients
Ingredients
- brown rice
- butternut squash, peeled + diced 1cm (0.5”) thick
- olive oil
- salt + pepper
- tin of chickpeas, drained + rinsed
- ground cumin
- paprika
- small cauliflower, cut into florets
- kale, chopped
- coconut yoghurt
- garlic clove, peeled + diced
- lemon juice
- fresh coriander, chopped
- mixed seeds
Method
- 1
Preheat the oven to 190°C fan / 410°F.
- 2
Cook the rice as per the packet instructions. Once cooked add to a mixing bowl and leave to steam dry.
- 3
Next place the butternut squash on a baking tray. Drizzle with olive oil and sprinkle with salt, then toss through and roast for 5 minutes.
- 4
Meanwhile, transfer the chickpeas to a bowl and drizzle with a little olive oil and throw in the cumin, paprika and a good pinch of salt. Toss through then place on the baking tray with the squash and roast for another 5 minutes.
- 5
Add the cauliflower to the tray and give everything a stir then roast for a further 15 minutes.
- 6
Massage the kale with a drizzle of olive oil and a pinch of salt then add it to the tray for 3 more minutes until soft.
- 7
Prepare the dressing by mixing together the coconut yoghurt, garlic, lemon juice, 2 tbsp of fresh coriander and a good pinch of salt and pepper.
- 8
Add the roasted veg, chickpeas, kale and seeds to the mixing bowl with the rice and toss to combine. Serve with the rest of the fresh coriander and garlic yoghurt dressing.
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