recipe: Coconut Roasted Vegetables & Brown Rice Salad

Wondering what to make for Dinner this week? Think no further….

Here is a Healthy, Simple Recipe that will make you COCONUTS for Plant Based Fresh Food:

Ingredients You Need:
• 3 tbsp Tablelands Coconut Spread
• 1 tblsp Moroccan seasoning
• 1 tsp cumin seeds
• 600g roasting vegetables (heirloom carrots, beetroot, sweet potato, pumpkin, parsnip, red onion)
• ¾ cup brown rice, cooked and drained (or) choose your own grain: Quinoa, Barley etc

• 1 tblsp Tablelands Coconut Spread, melted
• 1 lemon zested & juiced
• ½ tsp Moroccan seasoning
• ½ cup white balsamic vinegar
• ½ tsp brown sugar (or not) up to you
• Pinch salt
• ¼ cup water
• 2 Tbslp mint leaves, finely sliced

For ganishing
• Mint leaves to serve

How to Make it:
1. Pre-heat oven 170c.
2. Melt the coconut spread in a small saucepan together with the Seasoning and cumin seeds.
3. Place the prepared vegetables in a large bowl and toss the coconut spread mixture over the vegetables coating well.
4. Arrange the vegetables in a baking dish lined with baking paper.
5. Roast the vegetables in the pre heated oven 170c for 30 – 40 minutes until cooked & tender. Remove & keep warm.
6. Combine the dressing ingredients in a small jar and shake well.
7. Place the barley into a large serving dish and pour over the dressing. Toss the roasted vegetables through the barley and serve warm or cold.
8. Serve garnished with mint leaves.
**This recipe is perfect as a side dish or even as a main meal {you choose}.