Ginger Harissa Roasted Vegetable Pilaf

PREP: 15 minutes
COOK: 30 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

621 kcal Energy
80.5g Carbohydrate
14g Protein
13.5g (of which Sugar)
21g Fat
24g Fibre
3g (of which Saturated Fat)
0.27g Salt


  • 2 parsnips, diced
  • 2 carrots, diced
  • 1 onion, diced
  • 2 tbsp olive oil
  • 5cm piece root ginger, grated
  • 1 tbsp harissa paste
  • 200g pack sliced Cavolo Nero
  • 250g pouch super seeds with quinoa & chia
  • 200g brown basmati rice
  • Juice 1 lime
  • Yogurt to serve


  1. Preheat the oven to 200°C, gas mark 6.
  2. Place the parsnips, carrot and onion on a large baking tray and toss with 1 tbsp oil, ginger and harissa, season and roast for 20 minutes. Add the cavolo nero, the seeds mix and toss in the remaining oil, roast for a further 10 minutes.
  3. Meanwhile, cook the rice in boiling water for 20-25 minutes until tender and drain well.
  4. Stir the rice into the vegetable mixture with the lime juice, season and serve with the yogurt.

Cooking Tips

Great to use up leftover cooked rice. Try stirring in cooked prawns at the end.

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