Roast vege rice salad with sweet miso dressing
(at time of publication)
- 2 cups chopped butternut pumpkin
- 2 red capsicums, cut into pieces
- 2 carrots, cut into chunks
- 1 tablespoon cumin
- 1 tablespoon olive oil
- 2 eggs
- 1 cup cooked brown rice
- 2 tablespoons miso paste
- 2 tablespoons mirin
- juice of 1 orange
- Lemon yoghurt
- ½ cup plain low-fat yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- To serve
- chilli flakes
- 2 tablespoons roughly chopped almonds
- fresh coriandercilantroX
1 Preheat oven to 200°C. On an oven dish lined with baking paper, place veges. Sprinkle over cumin and olive oil, and toss to coat veges. Roast for 20-25 minutes, until golden and soft.
2 Meanwhile, in a saucepan of water, boil eggs for 6-7 minutes. Remove from pot and rinse under cold water. When cool enough to handle, peel and quarter.
3 In a small bowl, place dressing ingredients, mix well and set aside. In a separate bowl, place lemon yoghurt ingredients, mix well and set aside.
4 When vegetables are cooked, combine them with rice and toss through dressing. Add eggs and season with black pepper.
5 Serve salad topped with lemon yoghurt and garnished with chilli flakes, almonds and coriander.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 4g
Dietary fibre 12g
Make it gluten free: Check cumin, miso and mirin are gluten free.
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