Ingredients
1/4 large pumpkin, cut into cubes
3 carrots, sliced
2 large kumara, cut into cubes
1 red onion, sliced into wedges
Olive oil
Salt and pepper
3/4 cup quinoa and brown rice mix (or grain of choice)
3 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
1/2 cup Italian parsley, finely chopped
1/4 cup pistachios, chopped (or any nut or seed of choice)
Coconut, Tahini Sauce Ingredients
1/2 cup Cathedral Cove Naturals Lite Coconut Yoghurt
1/4 cup tahini
Juice of 1 lemon
1 small clove of garlic (crushed)
1-2 Tbsp water (optional if you’re using a thick tahini)
Serves 4-6
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Preheat the oven to 200 degrees, fan bake.
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Add the pumpkin, carrots, kumara and onion to a large baking tray (you may need to spread it across two trays).
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Drizzle over a generous amount of olive oil and season with salt and pepper. Pop in the oven to roast for 35-40 minutes, until golden brown and cooked through.
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Cook the brown rice, and quinoa mix as per packet instructions. Once cooked, drizzle over the apple cider vinegar, and olive oil and add the parsley; season with salt and pepper and set aside.
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To make the coconut, and tahini sauce add all of the ingredients to a small bowl and mix well to combine. You may need to add a little water to thin it out depending on the tahini you use.
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Toss the roasted veggies through the brown rice, and quinoa mixture, dollop over the coconut tahini sauce and sprinkle over the chopped pistachios.
Recipes extracted from cathedralcovenaturals.nz
