Roasted teriyaki veg bowl

SERVES 4 PREP 15 mins COOK 35 mins EASY V

300g long-stemmed broccoli

2 baby pak choi, quartered

2 red onions, cut into 3cm wedges

1 red pepper, deseeded and sliced

4 carrots, chopped into wedges

400g can chickpeas, drained

2 tbsp sesame or olive oil

4 tbsp teriyaki sauce

1 large thumb-size piece of ginger, grated 400g cooked brown rice 4 spring onions, finely sliced 1 tbsp toasted black and white

sesame seeds

1 Heat the oven to 220C/200C fan/ gas 7. Chop the broccoli stalks, leaving the florets whole, and put all of it in a large bowl. Add the pak choi, red onions, peppers, carrots, chickpeas (patted dry with kitchen paper), oil, 3 tbsp of the teriyaki sauce and the ginger. Toss until everything is coated and season lightly. Tip onto a large non-stick baking sheet in a single even layer, using two trays if needed.

2 Bake the veg for 35-40 mins, tossing halfway through until starting to brown. When there is 5 mins of cooking time left, heat up the rice. Divide the rice between the bowls and top with the roasted veg. Drizzle over the reserved teriyaki sauce and scatter with the spring onions and sesame seeds.

GOOD TO KNOW vegan • low fat • low cal • folate •

fibre • vit c • 4 of 5-a-day

PER SERVING 402 kcals • fat 10g • saturates 2g •

carbs 55g • sugars 16g • fibre 14g • protein 15g • salt 1.6g