Vegan Rice Bowl with Roasted Aubergine & Squash

with pumpkin seeds & crushed walnuts

Vegan food is currently trending right now all over the world, due to its many health benefits.  Eating vegan really opens up a new world of plant based wonders, just waiting to be discovered.  By simply mixing and matching various types of seasonal produce you can create some truly delicious meals.  The addition of walnuts and pumpkin seeds gives this autumnal dish a subtle crunch, which compliments the vegetables perfectly!

You will need...
Small saucepan with a lid
Large roasting tray
1 aubergine, cut into quarters
1 small butternut squash (or squash of your choice) skin removed & diced into small chunks
1 courgette, sliced then cut in half
1 banana shallot, peeled, sliced into 2cm rounds
1 small red onion, peeled & sliced into half moons
1 sprig of fresh thyme
Handful of fresh basil
Handful of walnuts, crushed with your hands
Handful of pumpkin seeds
1-2 tbsp pomegranate molasses
100g wholegrain rice or quinoa, rinsed
150ml water
1 vegetable stock cube
1 tbsp olive oil
Handful of baby spinach or pea shoots to serve

To make...

Serves 2
  1. Preheat the oven to 220(200 fan)
  2. Place the diced aubergine, squash, courgette, and onions into the roasting dish, remove the leaves of rosemary from the sprig and scatter all over the vegetables
  3. Drizzle with olive oil and pomegranate molasses, lightly season and then give everything a good mix, ensuring the vegetables are evenly coated,
  4. Roast in the hot oven for 40 minutes
  5. Rinse the rice or quinoa thoroughly, add to the saucepan with 150ml of water and the stock cube, bring to the boil with the lid on
  6. Reduce the heat to medium and cook until the water is fully absorbed (around 25 mins for the rice & 12-15 mins for the quinoa)
  7. Give the vegetables a good stir half way through cooking to ensure they are evenly cooked and slightly caramelised
  8. Check the rice or quinoa and once the water is fully absorbed, leave to rest with the lid on
  9. Remove the vegetables from the oven after 40 minutes, leave to rest
  10. Divide the rice or quinoa between two plates or bowls, do the same with the roasted vegetables
  11. Scatter with baby spinach or pea shoots, pumpkins seeds and the crushed walnuts
  12. Drizzle with a little pomegranate molasses or olive oil if desired
  13. Can be eaten hot or cold, delicious either way!

Nutritional Info
Per Serving
472g kcal | 15g fat | 2g saturates | 65g carbs | 22g sugars | 11g fibre | 13g protein | 0.06g salt


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