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5+ A Day

Moroccan Spiced Roasted Vegetables with Black Rice

Moroccan Spiced Roasted Vegetables with Black Rice
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Moroccan Spiced Roasted Vegetables with Black Rice

Serves: 4 to 6

Preparation: 20 minutes

Cooking: 30 minutes

 

Ingredients

4 carrots, peeled and chopped
1/2 head broccoli, cut into florets
1/2 head cauliflower, cut into florets
3 garlic cloves, finely minced
Juice of 1 lemon
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Pinch of chili
Fresh coriander
1 cup black or mixed rice
2 Tablespoons coconut oil

 

Method

Preheat oven to 200°C

Cook rice to packet instructions

In a pan heat coconut oil, add the spices and garlic and stir for a couple of minutes. Add half of this to the prepared carrots in a bowl and the broccoli and cauliflower in another bowl. Stir to coat all vegetables 

In a roasting dish place the carrots and cook for 20 minutes, then add the broccoli and cauliflower and cook for a further 10 minutes or until all vegetables are tender

Add the rice to the warm vegetables, squeeze the lemon over, sprinkle the chopped coriander and toss to combine all 

We served our on a bed of green salad