Eating more plant-based foods is not only good for animal welfare and the environment, but perhaps most importantly, it’s great for your own health.
Winter offers plenty of delicious seasonal vegetables, perfect for putting a tasty plant-based meal on the table in no time. Try this flavorful recipe and be surprised!
Ingredients (serves 2):
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150 g brown rice
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1 small organic pumpkin (approx. 750 g)
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225 g pre-cooked red beets
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200 g baby spinach
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1 can kidney beans (255 g)
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1 large yellow onion (approx. 100 g)
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10 g pumpkin seeds
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10 g herb mix: fresh mint & parsley
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1 tbsp olive oil
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2 sprigs thyme
For the dressing:
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1 lemon, zest & juice (approx. 20 ml)
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2 tbsp olive oil
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3 cloves garlic (approx. 8 g)
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10 g coarse mustard (e.g. Zaanse mustard)
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2 g fresh parsley
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A good pinch of chili flakes, salt & pepper
Preparation:
Preheat the oven to 240°C (465°F). Bring 300 ml of salted water to a boil. Peel the pumpkin, cut it in half, and scoop out the seeds with a spoon. Cut the flesh into cubes.
Dice the red beets. Peel and slice the onion into half-moons. Strip the thyme leaves from the stems. Place the pumpkin, beet, and onion on a baking tray and toss with thyme, 1 tbsp olive oil, a pinch of salt and pepper. Roast the vegetables in the oven for about 15 minutes.
Add the rice to the lightly boiling water and cook according to package instructions.
Meanwhile, make the dressing: finely grate the lemon zest and squeeze out the juice. Thinly slice the garlic and finely chop the parsley. Mix the lemon juice, zest, garlic, olive oil, coarse mustard, fresh parsley, chili flakes, salt, and pepper in a small bowl.
Drain and rinse the kidney beans. Let them drain, then add them to the baking tray with the roasted vegetables and roast for another 8 minutes at 240°C.
Finely chop the mint and parsley (including stems). Mix the rice with half of the chopped herbs. Divide the herbed rice, baby spinach, and roasted vegetables over the plates. Sprinkle with pumpkin seeds, the remaining herbs, and drizzle with the dressing.
Nutritional value (per serving):
• 585 kcal
• 78 g carbohydrates
• 24 g protein
• 21 g fat
Recipe by: @happ.yplate