Roast vege rice salad with sweet miso dressing

Serves: 2

Time to make: 30 mins

Total cost: $10.80 / $5.40 per serve

(at time of publication)

Ingredients

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

Dressing
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

Instructions

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)

Kilojoules 2510kJ

Calories 599cal

Protein 22g

Total fat 20g

–Saturated fat 4g

Carbohydrates 75g

–Sugars 34g

Dietary fibre 12g

Sodium 630mg

Calcium 310mg

Iron 5.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

Variations

Make it gluten free: Check cumin, miso and mirin are gluten free.

HFG tip

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