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 zest of lemon
- 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.
Make it gluten free: Check cumin, miso and mirin are gluten free.
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Nutrition Info (per serve)
Total fat 20g
–Saturated fat 4g
Dietary fibre 12g
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