3. Roast Vegetable Salad with Beans and Rice

Name: 3. Roast Vegetable Salad with Beans and Rice
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 corn cobs; 1 red onion; 2 capsicums; 1kg Jap pumpkin; Ground cumin; Ground coriander; Ground paprika; Ground chilli; 1 tbsp olive oil; 200g brown rice; 400g can of black beans; 100g Rocket Leaves; 1 Bunch of coriander, finely chopped; 500ml Vegetable stock; 2 tbsp olive oil; 2 tbsp white wine vinegar; 100g Pecorino cheese, shaved; 60g Walnuts, chopped

6 steps

Prep:30minCook:30min

Remember that stock amount is based on cooking rice via stovetop absorption method. You may need to alter the quantity of liquid if you use a rice cooker, or with certain types of rice.

Updated at: Thu, 17 Aug 2023 10:36:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories675.7 kcal (34%)

Total Fat31.8 g (45%)

Carbs79.4 g (31%)

Sugars11 g (12%)

Protein23.1 g (46%)

Sodium1137.3 mg (57%)

Fiber13.1 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Turn oven on to 220 degrees Celsius.

Step 2

Cook rice in the stock.

Step 3

Prepare the vegetables in bite size pieces, and the onion in wedges. Dehusk the corn, no need to chop.

Step 4

Arrange on an oven tray, and season with spices, salt and pepper. Cover the corn cobs with foil and roast for about 20 mins.

Step 5

When rice is ready, add black beans, rocket, chopped coriander, olive oil and white wine vinegar and thoroughly combine. Slice corn kernels from cobs and add to the mixture.

Step 6

Portion servings of beans and rice salad mix in bowls or plates, and top with the roast vegetables. Scatter with the walnuts and shavings of pecorino and serve.