Beetroot & feta pasta
Bring colour to your dinner table with our creamy beetroot and feta pasta. Packed with nutrients, it's a satisfying veggie lunch or supper for the family
Roasted teriyaki veg bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g long-stemmed broccoli
- 2 baby pak choiquartered
- 2 red onionscut into 3cm wedges
- 1 red pepperdeseeded and sliced
- 4 carrotschopped into wedges
- 400g can chickpeasdrained
- 2 tbsp sesame or olive oil
- 4 tbsp teriyaki sauce
- 1 large thumb-size piece of gingergrated
- 400g cooked brown rice
- 4 spring onionsfinely sliced
- 1 tbsp toasted black and white sesame seeds
Nutrition: per serving
- kcal402low
- fat10glow
- saturates2g
- carbs55g
- sugars16g
- fibre14g
- protein15g
- salt1.63g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Chop the broccoli stalks, leaving the florets whole, and put all of it in a large bowl. Add the pak choi, red onions, peppers, carrots, chickpeas (patted dry with kitchen paper), oil, 3 tbsp of the teriyaki sauce and the ginger. Toss until everything is coated and season lightly. Tip onto a large non-stick baking sheet in a single even layer, using two trays if needed.
step 2
Bake the veg for 35-40 mins, tossing halfway through until starting to brown. When there is 5 mins of cooking time left, heat up the rice. Divide the rice between the bowls and top with the roasted veg. Drizzle over the reserved teriyaki sauce and scatter with the spring onions and sesame seeds.
