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- Roasted vegetable and wild rice Buddha bowl with romesco sauce
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Search results for 400 g of butternut squash, chopped into bite-size pieces
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Search results for 5 tbsp of olive oil, plus 5 tbsp for the romesco sauce
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Search results for 400 g of cherry tomatoes
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Search results for 250 g of kale, hard stems removed, roughly chopped
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Search results for 300 g of basmati and wild rice
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Search results for 1 tbsp of sherry vinegar, or use red wine vinegar, plus 2 tbsp for the romesco sauce
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Search results for 100 g of flaked almonds, toasted (for the romesco sauce)
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Ingredients
- 400 g of butternut squash, chopped into bite-size pieces
- 1 red onion, cut into 8 wedges
- 2 large garlic cloves, skin left on
- 5 tbsp of olive oil, plus 5 tbsp for the romesco sauce
- 400 g of cherry tomatoes
- 250 g of kale, hard stems removed, roughly chopped
- 300 g of basmati and wild rice
- 1 tbsp of sherry vinegar, or use red wine vinegar, plus 2 tbsp for the romesco sauce
- 100 g of flaked almonds, toasted (for the romesco sauce)
- 0.5 tsp of sweet smoked paprika