Roasted roots and rice bowl

Make the most of seasonal root veg with this colourful bowl. Great for supper, or try boxing it up for lunch – just keep the dressing separate and drizzle over when you’re ready to eat.

Ingredients

Serves: 2

Ready in: 45 mins

VEGAN

• 2 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 2 tbsp olive oil
• 2 tbsp maple syrup
• Zest and juice of 1 orange
• 2 red onions, cut into wedges
• 120g brown rice
• 60g Co-op sliced curly kale
• 1tbsp white wine vinegar
• 1 tsp Dijon mustard
• 8 slices Co-op sliced pickled beetroot, chopped large
• Handful mint or parsley, finely chopped
• 2 tsp mixed seeds, toasted, or chopped nuts (such as walnuts or pistachios)

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Spread the carrots and parsnips in a single layer over a large baking tray. Mix 1 tbsp each of the olive oil, maple syrup and orange juice, then toss with the vegetables. Season and roast for 35-40 mins. After 20 mins, add the red onion, toss to combine, then continue cooking until all the veg is golden and tender.
2. Meanwhile, cook the rice according to the pack instructions, and steam the kale for 4 mins until tender.
3. Make a dressing by combining the remaining olive oil, maple syrup and orange juice with the orange zest, white wine vinegar and mustard. Add some seasoning and whisk well.
4. Toss the cooked vegetables with the rice, kale and pickled beetroot. Add the dressing and the chopped herbs and combine well. Divide between bowls and top with toasted seeds or chopped nuts to serve.