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Roasted vegetable and wild rice Buddha bowl with romesco sauce

Roasted vegetable and wild rice Buddha bowl with romesco sauce

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

The rich, nutty-sweet sauce is a great match for roasted veg, but it also goes well with grilled meat and fish, making this a lovely barbecue accompaniment. 
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  • 400g butternut squash, chopped into bite-size pieces
  • 1 red onion, cut into 8 wedges
  • 2 large garlic cloves, skin left on
  • 5 tbsp olive oil, plus 5 tbsp for the romesco sauce
  • 400g cherry tomatoes
  • 250g kale, hard stems removed, roughly chopped
  • 300g basmati and wild rice
  • 1 tbsp sherry vinegar, or use red wine vinegar, plus 2 tbsp for the romesco sauce
  • 100g flaked almonds, toasted (for the romesco sauce)
  • ½ tsp sweet smoked paprika


Step 1

Preheat oven to 200°C/180°C fan/gas 6. Place the butternut squash, red onion and garlic on a large baking tray, trying not to overcrowd the vegetables. Pour over 2tbsp olive oil, sprinkle with salt and pepper and toss well to coat. Bake in the oven for 30 mins.

Step 2

Meanwhile, place the tomatoes in a bowl, toss with 1tbsp olive oil and season. When the squash has 15 mins cooking time remaining, add the tomatoes to the baking tray. Then put the kale in the bowl, toss with a further 1tbsp oil and season. When there’s 5 mins cooking time remaining, add the kale to the tray.

Step 3

While the vegetables are roasting, cook the rice according to your preferred method. Once cooked, drain, then tip into a large bowl. Add 1tbsp olive oil and 1tbsp sherry vinegar and mix well.

Step 4

To make the romesco sauce, squeeze the flesh out of the roasted garlic cloves and mix with 85g of the flaked almonds, 4tbsp of the olive oil, the smoked paprika and 1tbsp of the vinegar. Whizz briefly in a food processor or use a stick blender – the sauce should look coarse, so leave some texture to it.

Step 5

Add the roasted butternut squash, onion, tomatoes and kale to the rice, along with the remaining flaked almonds, olive oil and vinegar. Toss gently. Serve with the romesco sauce.

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