I made this lovely dish for lunch the other day as I was really wanting something packed with veg and super tasty. Like with most of my roast veg dishes you can use your favourites, what you have or whatever is seasonal. I used butternut squash and cauliflower (two of my favourites), which makes a substantial meal and combines with the herby chickpea rice and red pesto beautifully.
The red pesto is really the star of the show – if you haven’t made it before it’s base is similar to a classic basil pesto but with added roast peppers and sun dried tomatoes – it’s absolutely delicious and makes pasta amazing, and so good on roast veg or as a toast topper.
The toasted salty seeds are also a must – they add incredible crunch and savoury Unami flavours – be warned they are completely addictive!
Tips;
- Use any veg you fancy or in season
- The red pesto is amazing – use for pasta, rice, veg, in sandwiches
- The toasted seeds can be sprinkled on everything to add amazing crunch and flavour
- Add any herbs you fancy to the rice and swap the chickpeas for beans of choice.
I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!
The post Roast Squash and Cauliflower, Herby Chickpea Rice with Red Pesto and Toasted Seeds appeared first on Rebel Recipes.
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