Autumn Bowl with sauerkraut, brown rice, roast beetroot, hummus and gremolata

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Red King potatoes
Couple
1 bag
Family
1 bag
Local beetroot
Couple
All
Family
All
Brown rice
Couple
1 bag
Family
1 bag
Garlic
Couple
3 cloves
Family
5 cloves
Spinach
Couple
1 bunch
Family
2 bunches
Preserved lemon gremolata
Couple
1 pottle
Family
1 pottle
Hummus
Couple
1 pottle
Family
1 pottle
Sauerkraut
Couple
1 pottle
Family
1 pottle

Instructions

1

Preheat the oven to 200 degrees Celsius.

2

Cut the potatoes into quarters and place in a bowl.

Peel the beetroot and dice into roughly 2 cm cubes. Place in the bowl with the potatoes, toss with oil and a pinch of salt.

Place on an oven tray and roast for 25 minutes, or until fully cooked and starting to brown.

3

Bring a small pot of lightly salted water to boil and cook the brown rice for about 15 to 18 minutes, until fully cooked, strain and keep warm once cooked.

4

Mince the garlic.

Trim the roots off the spinach and soak in cold water so the dirt sinks to the bottom. Pick out the spinach and strain.

5

Once the beetroot and potatoes are almost ready, fry the garlic in a little oil in a small to medium sized pot. Add the spinach with a pinch of salt and cover. Cook for about 2 minutes, until wilted.

6

Toss the beetroot and potatoes with half of the gremolata.

7

Serve rice topped with spinach, hummus, beetroot and potatoes and sauerkraut. Top with extra gremolata on the side.



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