Pic of Roast asparagus, fennel & broccoli with sticky coconut rice

Roast asparagus, fennel & broccoli with sticky coconut rice

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Vegetarian mains

Roast asparagus, fennel & broccoli with sticky coconut rice

Serves 2 40 min
An easy, adaptable tray bake, from Niki at Rebel Recipes. The peanut sauce is incredible and everything tastes delicious served on creamy coconut rice. You can use most veg. Some good options include; fennel, carrots, potatoes, broccoli, asparagus.

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
Cooking time: 30 min

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.