Roast Squash and Cauliflower, Herby Chickpea Rice with Red Pesto and Toasted Seeds | Rebel Recipes (2024)

• 1 small squash de-seeded and sliced into small pieces
• 1/2 medium cauliflower chopped into florets
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp sea salt

For the rice

• 250 g cooked rice of choice
• 1 can cooked chickpeas drained
• Big handful fresh mint chopped

For the dressing

• 3 tbsp red wine vinegar
• 1 tsp maple syrup
• 1 tbsp extra virgin olive oil
• Big pinch sea salt

For the red pesto

• 8 sundried tomatoes in oil drained
• 1 350 g jar roasted red peppers drained
• 30 g fresh basil
• 150 g pine nuts toasted
• 1 clove garlic
• 4 tbsp nutritional yeast
• 4 tbsp extra virgin olive oil
• Big pinch sea salt
• Pinch black pepper
• Pinch chilli
• Squeeze lemon juice

For the toasted seeds

• 3 tbsp sunflower seeds
• 3 tbsp sesame seeds
• 1/2 tsp sea salt flakes

To roast the vegetables

• Pre heat your oven to 180c.

• Place the veg on a couple of baking trays and coat in olive oil, salt, garlic powder and pepper.

• Bake for 45-50 minutes until soft in the middle and caramelised on the outside. Keep your eye on them, as they will cook at varying times.

To make the rice

• Add the cooked rice, chickpeas, and mint to a large bowl. Stir to combine then mix the dressing ingredients in a jar.

• Pour over the rice and stir to combine.

To make the pesto

• Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste.

• Transfer to a jar.

To make the seeds

• Add to a dry pan and gently toast on a medium heat until lightly brown. Be careful not to burn them.

• Stir in the salt, then transfer to a jar with a lid.

To serve

• Serve the roast veg with the rice, red pesto and toasted seeds.