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Winter Veg Bowl

winter veg

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 15 minutes
Cook Time 50 minutes
Servings 2 serves

Equipment

  • 1 rice cooker

Ingredients
 

  • 4 cups uncooked vegetables (carrot, pumpkin, sweet potato, potato etc)
  • 2 tablespoons olive oil
  • 2 sprigs rosemary
  • salt and pepper

Brown Rice Mix

  • 110 grams brown rice
  • 30 grams red quinoa

Yoghurt Dressing

  • ⅓ cup Greek yoghurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic infused olive oil

Bowl Toppings

  • 60 grams spinach leaves
  • 60 grams cherry tomatoes, halved
  • ½ cup sauerkraut
  • ¼ Lebanese cucumber, peeled in ribbons
  • ¼ cup slivered almonds

Instructions
 

  • Preheat oven to 180 °C. Line an oven tray with baking paper.
  • Combine the brown rice and quinoa in the rice cooker, then add water according to the rice cooker’s instructions and cook until both grains are tender.
  • Dice the vegetables into 2cm and then toss in a bowl with the olive oil. Spread out the vegetables on the baking tray, add the rosemary on top and then season with salt and pepper. Bake for 45-50 minutes, until golden.
  • Combine all the yoghurt dressing ingredients together in a small bowl. Set aside.
  • Toast the almonds in a small fry pan over low heat, until golden. Use a mortar and pestle to crush into small pieces
  • To Serve. Divide the rice between 2 bowls. Arrange the roast vegetables among the bowls. Top with spinach, tomatoes, sauerkraut and cucumber. Drizzle with the yoghurt sauce and scatter the crushed almonds over the top.