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Nutrition: per serving

  • kcal402
    low
  • fat10g
    low
  • saturates2g
  • carbs55g
  • sugars16g
  • fibre14g
  • protein15g
  • salt1.63g
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Method

  • step 1

    Heat the oven to 220C/200C fan/gas 7. Chop the broccoli stalks, leaving the florets whole, and put all of it in a large bowl. Add the pak choi, red onions, peppers, carrots, chickpeas (patted dry with kitchen paper), oil, 3 tbsp of the teriyaki sauce and the ginger. Toss until everything is coated and season lightly. Tip onto a large non-stick baking sheet in a single even layer, using two trays if needed.

  • step 2

    Bake the veg for 35-40 mins, tossing halfway through until starting to brown. When there is 5 mins of cooking time left, heat up the rice. Divide the rice between the bowls and top with the roasted veg. Drizzle over the reserved teriyaki sauce and scatter with the spring onions and sesame seeds.

Recipe from Good Food magazine, August 2021

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.5 out of 5.7 ratings

vanak9009106780

can i help you = tinyurl.com/bdhwz4k6

clarerogers1704

tip

I added mushrooms.

alisonlawson

A lovely simple vegan week day meal. The mix of vegetable is prefect. A really hit with all family members.

lucy.gager

question

Calories per serving?

Ally.D

question

Hiya,

I am cooking a vegan buffet feast for Boxing Day. I am thinking of including this dish. Could this dish work well if being served at room temperature (i.e. made in advance)? Also, how long would it keep for, if made in advance, please?

Finally, could I substitute the chickpeas for…

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. The roasted veggies can be prepared up to 2 days ahead and kept in the fridge. We don't recommend keeping rice for more than a day in the fridge so you could cook this freshly on the day you plan to serve it and then toss everything together. The chickpeas provide…

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