Page title and description
Vegetarian mains
Roast asparagus, fennel & broccoli with sticky coconut rice
Cook's notes
Don’t worry if you don’t have all the ingredients for the peanut sauce - the important ones are the some sort of nut butter, toasted sesame oil, chilli sauce or chilli flakes and soy sauce.Ingredients
For the roast veg
- 2 tbsp olive oil
- Pinch sea salt
- 1 fennel bulb sliced
- 8 Asparagus spears
- 300g Purple sprouting broccoli
For the coconut rice;
- 4 spring onions sliced
- Thumb size ginger grated
- 1 tbsp cononut oil/veg oil
- 200g basmati rice rinsed well
- 400ml coconut light milk
- 200ml water
- 1 tsp sea salt flakes
For the satay dressing
- 1 tbsp tamari/soy
- 1 tsp siracha or chilli flakes
- 2 tbsp toasted sesame oil
- 3 tbsp coconut milk/ plant based milk
- 1 tsp maple syrup
- 1/4 tsp brown rice miso
- 2 tbsp chunky peanut butter
- 1/2 tsp garlic granules
- 1/2 tsp chilli flakes
- Water to loosen
To serve
- 1 can organic cooked chickpeas (or try carlin peas / butter beans)
- Toasted nuts (peanuts or cashews)
- Coriander
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
Roast the veg
-
Step 1
Transfer the veg to two baking trays and toss with the oil and salt. -
Step 2
Bake for 15 minutes then flip over and bake for a further 15 until crispy on the outside and tender in the middle.
Make the rice
-
Step 1
Fry the spring onion in a large pan with the coconut oil. When soft add the ginger and fry for a further minute. -
Step 2
Next add the rice, coconut milk and water and simmer until the liquid is absorbed then turn off the heat and pop a lid on the rice for 10 -
Step 3
minutes.
Make the satay sauce
-
Step 1
Add the ingredients to a bowl or mason jar and mix well to combine.
To serve
-
Step 1
Spoon the coconut rice into bowls, top with the roast veg, pulses and all the garnishes. -
Step 2
Drizzle with the satay sauce.
