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Roast Squash and Cauliflower, Herby Chickpea Rice with Red Pesto and Toasted Seeds

November 22, 2020 / Niki / 2 Comments

I made this lovely dish for lunch the other day as I was really wanting something packed with veg and super tasty. Like with most of my roast veg dishes you can use your favourites, what you have or whatever is seasonal. I used butternut squash and cauliflower (two of my favourites), which makes a substantial meal and combines with the herby chickpea rice and red pesto beautifully. 


The red pesto is really the star of the show – if you haven’t made it before it’s base is similar to a classic basil pesto but with added roast peppers and sun dried tomatoes – it’s absolutely delicious and makes pasta amazing, and so good on roast veg or as a toast topper. 


The toasted salty seeds are also a must – they add incredible crunch and savoury Unami flavours – be warned they are completely addictive! 


Tips;

  • Use any veg you fancy or in season 
  • The red pesto is amazing – use for pasta, rice, veg, in sandwiches
  • The toasted seeds can be sprinkled on everything to add amazing crunch and flavour
  • Add any herbs you fancy to the rice and swap the chickpeas for beans of choice.

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  4 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

  • 1 small squash de-seeded and sliced into small pieces
  • 1/2 medium cauliflower chopped into florets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp sea salt

For the rice;

  • 250g cooked rice of choice
  • 1 can cooked chickpeas drained
  • Big handful fresh mint chopped
  • Dressing;
  • 3 tbsp red wine vinegar
  • 1 tsp maple syrup
  • 1 tbsp extra virgin olive oil
  • Big pinch sea salt

For the red pesto;

  • 8 sundried tomatoes in oil drained
  • 1 350g jar roasted red peppers drained
  • 30g fresh basil
  • 150g pine nuts toasted
  • 1 clove garlic
  • 4 tbsp nutritional yeast
  • 4 tbsp extra virgin olive oil
  • Big pinch sea salt
  • Pinch black pepper
  • Pinch chilli
  • Squeeze lemon juice

For the toasted seeds;

  • 3 tbsp sunflower seeds
  • 3 tbsp seseme seeds
  • 1/2 tsp dea salt flakes

Directions

To roast the vegetables; 

  1. Pre heat your oven to 180c 
  2. Place the veg on a couple of baking trays and coat in olive oil, salt, garlic powder and pepper. 
  3. Bake for 45-50 minutes until soft in the middle and caramelised on the outside. Keep your eye on them as they will cook at varying times. 

To make the rice;

  1. Add the cooked rice, chickpeas, and mint to a large bowl. Stir to combine then mix the dressing ingredients in a jar.
  2. Pour over the rice and stir to combine.

To make the pesto; 

  1. Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste. 
  2. Transfer to a jar.

To make the seeds;

  1. Add to a dry pan and gently toast on a medium heat until lightly brown. Be careful not to burn them
  2. Stir in the salt, then transfer to a jar with a lid.

To serve;

  1. Serve the roast veg with the rice, red pesto and and toasted seeds.

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2 Comments

  1. Jenny on November 24, 2020 at 6:58 pm

    This sounds absolutely delicious. I will give it a try on our next cold day. We are headed for summer in the Southern Hemisphere so days are warmer now. 🙂

    Reply
    • Niki on November 25, 2020 at 12:30 pm

      Sounds good Jenny! xx

      Reply

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Recipe Tags: Cauliflower butternut squash pesto rice seeds

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