Ingredients
- 2 large sweet potatoes, peeled and cut into 2cm cubes
- ½ large butternut, peeled and cut into 2cm cubes
- 4 parsnips, peeled and cut into 2cm cubes
- 4 shallots, peeled and halved
- 125g baby carrots
- 2tbsp olive oil
- 2pkts Thai infused/style rice and grains
- 150g frozen edamame
- 4 pak choi, sliced in half
- 1 avocado, sliced
- sliced chillies, optional, to serve
- white or black sesame seeds, to serve
- For the dressing:
- 2tbsp tahini paste
- juice of 1 lime
- 1 ½ tsp tamari sauce
- 4tbsp yoghurt
- 100ml water
- 1tsp pomegranate
Instructions
- Preheat oven to 200C/Gas 6. Toss potatoes, butternut, parsnips, shallots and baby carrots in the olive oil and season well. Roast veg for 30mins until slightly charred and cooked through.
- Heat rice according to packet instructions.
- Steam pak choi and edamame for 3mins and drain. Mix together the dressing in a small bowl.
- Serve the hot grains in bowls, topped with roasted veg, steamed edamame and pak choi and fresh avo and chillies. Drizzle over dressing and scatter over sesame seeds to serve.
