Root Vegetable and Brown Rice Croquette Salad Bowls | Recipe

These Root Vegetable and brown rice salad bowls are the perfect appetisers or sides to your main. Plus, they’re vegan, gluten, dairy and nut free!

Ingredients

• 1 large sweet potato
• 2 carrots
• 4 tablespoons extra virgin olive oil
• 1/4 cup brown rice, rinsed
• 2 cloves garlic, finely chopped
• 1 brown onion, finely diced
• 1 leek, finely chopped
• 2 stalks celery, finely chopped
• 1/4 cup parsley, roughly chopped
• 4 sprigs fresh thyme
• 2 teaspoons lemon juice
• 1 tablespoon Dijon mustard
• 3 tablespoons pepitas
• 3 tablespoons hemp seeds
• 1 teaspoon fennel seeds
• 1 tablespoon sesame seeds
• 1/2 teaspoon salt

To serve

• 2 cups wild rocket
• 200g cherry tomatoes, sliced
• 1 bunch asparagus, grilled
• 2 ears sweet corn, cut into portions
• 1/2 cup beetroot sauerkraut
• selection of sprouts
• extra virgin olive oil
• edible flowers

Serves: 4

Method

Preheat oven to 180ºC.

Cut sweet potato and carrots into 2cm pieces and transfer to a roasting tray. Drizzle with half the olive oil and season with salt and pepper. Bake for 25-30 minutes or until golden brown.

Meanwhile, place brown rice in a small saucepan with 150ml water. Bring to a simmer and cook for 25 minutes or until water has absorbed and rice is tender.

Place a medium frypan over medium-high heat. Add remaining olive oil. Sauté garlic, onion, leek and celery for 4-5 minutes.

In a large bowl, add roasted sweet potato and carrot, brown rice and sautéed vegetables. Mash together until mixed well. Fold through parsley, thyme, lemon juice and mustard. Season to taste with salt and pepper.

Place pepitas, hemp seeds, fennel seeds, sesame seeds and salt into a food processor. Pulse into a crumb. Shape vegetable mixture into croquettes. Roll croquettes in seeds until evenly coated.

Transfer croquettes to a baking tray and cook for 20-30 minutes until seeds are golden brown and crunchy.

Fill serving bowls with rocket, tomatoes, asparagus, sweet corn and sauerkraut. Top with warm croquettes. Garnish with sprouts, a drizzle of olive oil and edible flowers.