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Brown rice balls with roasted carrots

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

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    2055kj 491kcal
  • Fat
    Med 29%
  • Saturates
    Low 17%
  • Sugar
    Low 21%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 60g


  • 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


  1. Cook the rice according to the pack instructions, then drain well and set aside
  2. While that’s cooking, boil the butternut squash in a pan of water for 18-20 mins, until tender. Drain and set aside
  3. Preheat the oven to 200°C/fan 180°C/Gas 6
  4. Toss the carrot halves with the chilli flakes on a baking tray, then season
  5. Drizzle with 1/2 tbsp of the olive oil and bake in the oven for 20 mins.
  6. Meanwhile, roughly mash the chickpeas in a bowl, then add the butternut squash and mash until combined
  7. Add the cooked rice, along with the garlic and garam masala, then season
  8. Mix together, then shape with slightly wet hands into 16 balls
  9. Scatter the seeds onto a large plate and roll the balls in them to coat
  10. Put the rice balls on top of the carrots, then drizzle over the remaining olive oil
  11. Roast for 10 mins, then drizzle over the maple syrup and cook for a further 5 mins, until golden
  12. Divide the rice balls and carrots between 4 plates, then serve with a handful of rocket and a dollop of the coconut yogurt

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