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

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Red potatoes
Couple
All
Family
All
Organic beetroot
Couple
All
Family
All
Brown rice
Couple
1 bag
Family
1 bag
Garlic
Couple
3 cloves
Family
5 cloves
Broccoli
Couple
1
Family
2
Preserved lemon gremolata
Couple
1 pottle
Family
1 pottle
Hummus
Couple
1 pottle
Family
1 pottle
Turbo sauerkraut
Couple
1 pottle
Family
1 pottle

Our housemade preserved lemon gremolata and turbo sauerkraut bring this simple bowl to the next level.

This recipe originally had spinach (as per the photo), but as there’s spinach on the ragu we have subbed in broccoli.

Instructions

1

Preheat the oven to 190 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.

Once the beetroot and potatoes are almost ready.

Fry the garlic in a little oil, add the broccoli, a few splashes of water, a pinch of salt. Cover and cook for a minute or so until just cooked.

 

5

Toss the beetroot and potatoes with the gremolata.

6

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



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