Roast Squash and Cauliflower, Herby Chickpea Rice with Red Pesto and Toasted Seeds
A substantial meal combining roast squash, cauliflower and herby chickpea rice with red pesto - a beautifully balanced and delicious dish.
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
- 250 g cooked rice of choice
- 1 can cooked chickpeas drained
- Big handful fresh mint chopped
For the 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
- 1 350 g jar roasted red peppers drained
- 30 g fresh basil
- 150 g 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 sesame seeds
- 1/2 tsp sea salt flakes
Instructions
To roast the vegetables
- Pre heat your oven to 180c.
- Place the veg on a couple of baking trays and coat in olive oil, salt, garlic powder and pepper.
- 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
- Add the cooked rice, chickpeas, and mint to a large bowl. Stir to combine then mix the dressing ingredients in a jar.
- Pour over the rice and stir to combine.
To make the pesto
- Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste.
- Transfer to a jar.
To make the seeds
- Add to a dry pan and gently toast on a medium heat until lightly brown. Be careful not to burn them.
- Stir in the salt, then transfer to a jar with a lid.
To serve
- Serve the roast veg with the rice, red pesto and toasted seeds.
Notes
4 servings