Our housemade preserved lemon gremolata gives this bowl an awesome punch of flavour.
This recipe originally had spinach (as per the photo), but as there’s a heap of spinach in the tofu saag so we have subbed in broccoli.
Cook time: 35 minutes
couple, family
Our housemade preserved lemon gremolata gives this bowl an awesome punch of flavour.
This recipe originally had spinach (as per the photo), but as there’s a heap of spinach in the tofu saag so we have subbed in broccoli.
Preheat the oven to 190 degrees Celsius.
Cut the kumara into rough 3cm cubes and place in a bowl.
Peel the beetroot and dice into roughly 2 cm cubes. Place in the bowl with the kumara, 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.
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.
Mince the garlic.
Once the beetroot and kumara 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.
Once cooked toss the beetroot and kumara with a little of the gremolata.
Serve rice topped with broccoli, hummus, beetroot and kumara and sauerkraut. Top with extra gremolata on the side.
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