Worth making just for the smell of the cumin and vegetables roasting.
What to use
For the cumin roasted carrots
- One large carrot
- five baby plum tomatoes
- a teaspoon of cumin seeds
- a pinch of black mustard seeds
For the courgette
- half a large courgette, halved and sliced
- large clove of garlic
- olive oil
For the rice
- 50g brown rice
- couple of handfuls of baby spinach
Yoghurt dressing
- Plain soy (for vegan) Greek (for veggie) yoghurt
- lime juice
- parsley
- salt and pepper
How to use it
Put the pan of brown rice on to boil. Typically brown rice will take 30 mins to cook.
Wash and chop the carrots and chop into small cubes, circa 1cm. Halve the small plum tomatoes. Put the carrots and tomatoes on a baking tray, drizzle over some olive oil and toss until they’re coated, then spread evenly across the tray. Sprinkle over a couple of pinches of cumin seeds, black mustard seeds, and sea salt.
Put into a 180C fan oven for 25 minutes.
With about 12 minutes to go before the rice and carrots are done, sauté a sliced clove of garlic with the courgette. Squeeze over some lemon juice to taste.
For a vegan version, serve as is. For a veggie version, I served with yoghurt. Mix some Greek/plain yoghurt with a squeeze of lime juice, some finely chopped parsley, and salt and pepper to taste.
When the rice is ready, drain, put back in the pan, season, add a glug of olive oil, and stir through the spinach for a minute or so – it will wilt.
Then assemble your bowl.
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