It may be summer, but it’s certainly not warm this year. When it’s cold out, you can’t beat roasted vegetables straight from a hot oven. I added fennel seeds to this dish to give it a summery uplifting taste. Fennel is also really good for your digestion. Cumin is an age old popular spice that has been used in Europe to ease tummies for a long time. Together, they combine to a fresh taste.
Method
- Heat up your oven to 200C fan.
- Take an oven proof dish, spread 1-2 Tbsp olive oil on the bottom.
- Wash the vegetables and cut the courgette up into bite size chunks.
- Slice the sweet potato into chips roughly the thickness of your index finger.
- Place both on the oiled oven-proof dish, sprinkle with a little more olive oil, salt and pepper.
- Next, sprinkle with the spices.
- Place into the oven for 20-25 minutes.
- Meanwhile, heat up the rice in a generous amount of water, bring to the boil and allow to simmer until fully cooked, about 20-25 minutes.
- Ready to serve as a filling vegetarian dinner, or add some cooked chicken breast for extra protein. Enjoy!
