Photo: Pille R. Priske
Roasted vegetables with rice
9 ingredients
Serves 4
openrecipes
A lovely summery and light meal. I first ate this in a cafe in Oxford, UK and set about perfecting a version at home. Enjoy !
Estimated Nutrition (whole recipe, rough)
548
Calories
16g
Protein
2g
Fat
121g
Carbs
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Cherry | 1 cup (138g) | 87 |
| Pea | 1/2 cup (72g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Coriander | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- You will need:
- 1 x butternut squash
- 4 x small beetroot (vacuum pack from tesco)
- 1 x sweet potato
- 1 x pack of cherry tomatoes
- 1 x can of chick peas
- Paprika, cumin, tumeric, coriander leaf and ginger
- 175g of the rice of your choice
- Optional: sultanas to mix into the rice.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes