Roasted Vegetables With Rice
For those seeking a hearty and flavorful meal, this roasted vegetable dish is a delightful medley of colors, textures, and spices. Tender chunks of butternut squash, sweet potato, and beetroot are roasted to perfection, infused with aromatic spices like paprika, turmeric, and cumin. The addition of chickpeas and cherry tomatoes brings a burst of freshness to the dish. Served atop a bed of fluffy rice, this dish is sure to satisfy your taste buds and warm your soul.
— Constant Cookbook
Ingredients
- You will need:
- 1 x butternut squash
- 4 x small beetroot (vacuum pack from tesco)
- 1 x sweet potato
- 1 x pack of cherry tomatoes
- 1 x can of chick peas
- Paprika, cumin, tumeric, coriander leaf and ginger
- 175g of the rice of your choice
- Optional: sultanas to mix into the rice.
Instructions
- Preheat the oven to 180 degrees.
- Chop up the vegetables into reasonably sized chunks. The chunkier the better for roasting. Spread out evenly in a *large* roasting tin. NOT THE CHERRY TOMATOES OR CHICKPEAS.
- Fill up a cup (small white IKEA variety works fine) half-full with olive oil and then add the following herbs in reasonable quantities: paprika, cumin, tumeric, coriander leaf, ginger (and anything else vaguely Indian sounding).
- Pour the oil mixture over the vegetables.
- Put roasting tin in the oven and roast for approximately 40 minutes. Approximately 20 minutes in, stir the veg around a bit to make sure they roast evenly.
- After 40 minutes remove tin, add can of chickpeas and the cherry tomatoes.
- Put tin back into the oven for another 10-15 minutes. At this stage you should also set the rice cooking.
- Serve the roasted vegetables on a bed of rice.
Yield
Serves 4
Comments
No comments found.