One dish sticky rice, broccoli, squash and sweet potato with chilli and ginger dressing

Name: One dish sticky rice, broccoli, squash and sweet potato with chilli and ginger dressing
Yield: 2 servings
Ingredients: 150 g Jasmin rice; 1 tin coconut milk; 1 tablespoon soy sauce; 3 cm frozen ginger; 1 clove garlic; 300 g squash and sweet potato; 300 g broccoli; 50 g cashew nuts; 2 tablespoons sesame oil; 1 tablespoon lime juice; 1 tablespoon lemon juice; 2 cm frozen ginger; 1 red chilli finely chopped; 30 g fresh coriander finely chopped

Cooked 1 time

Ben the (reluctant) vegetarian 🥦 @reluctant_veggie

Bristol

This is a one disk meal adapted from ‘The Green Roasting Tin’ by Rukmini Iyer. I have adapted it to use easy ingredients and also tweaked a few proportions in the dressing.

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Ingredients

2 servings

150 g Jasmin rice
1 tin coconut milk
1 tablespoon soy sauce
3 cm frozen ginger
1 clove garlic
300 g squash and sweet potato
300 g broccoli
50 g cashew nuts
The dressing
2 tablespoons sesame oil
1 tablespoon lime juice
1 tablespoon lemon juice
2 cm frozen ginger
1 red chilli finely chopped
30 g fresh coriander finely chopped

Cooking Instructions

1

Here is everything you need to start the dish. Mix the rice, coconut milk, soy sauce, ginger and garlic in an oven dish.
2

Place the sweet potato and squash ontop. You could just use one ingredient (100% squash for example). You can save time an effort by purchasing pre-prepared
3

Cover the dish and place in the oven for 45 minutes at 180 degrees fan
4

After 45 minutes place the broccoli ontop, recover and cook for another 15 minutes. Toast the cashews in a baking tray at the same time
5

Here are the ingredients you need for the dressing
6

Mix the dressing up in a bowl. Balance the citrus juice and the soy sauce to personal taste
7

Remove the dish from the oven, toss the cashews ontop and then drizzle the dressing all over. Serve on warm plates... enjoy!