Brown rice balls with roasted carrots
https://www.coop.co.uk/recipes/brown-rice-balls-with-roasted-carrots
These baked rice balls are rolled in crunchy seeds for texture, and served with spicy roasted carrots for an easy vegan dinner
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Feeds
4
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 60g
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Ingredients
- 125g Co-op wholegrain rice
- 1 small butternut squash, peeled, deseeded and cut into chunks (about 600g prepped weight)
- 400g small carrots, halved lengthways
- ½ tsp chilli flakes
- 1½ tbsp Co-op olive oil
- 400g can Co-op chickpeas, drained and rinsed
- 2 garlic cloves, crushed
- 1 tsp garam masala
- 75g Co-op seed mix
- 1 tbsp maple syrup
- 70g pack Co-op wild rocket
- 150g dairy free coconut yogurt alternative
Method
- Cook the rice according to the pack instructions, then drain well and set aside
- While that’s cooking, boil the butternut squash in a pan of water for 18-20 mins, until tender. Drain and set aside
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Toss the carrot halves with the chilli flakes on a baking tray, then season
- Drizzle with 1/2 tbsp of the olive oil and bake in the oven for 20 mins.
- Meanwhile, roughly mash the chickpeas in a bowl, then add the butternut squash and mash until combined
- Add the cooked rice, along with the garlic and garam masala, then season
- Mix together, then shape with slightly wet hands into 16 balls
- Scatter the seeds onto a large plate and roll the balls in them to coat
- Put the rice balls on top of the carrots, then drizzle over the remaining olive oil
- Roast for 10 mins, then drizzle over the maple syrup and cook for a further 5 mins, until golden
- Divide the rice balls and carrots between 4 plates, then serve with a handful of rocket and a dollop of the coconut yogurt
