Roast cinnamon pumpkin & rice

Roast cinnamon pumpkin & rice

A delicious  warm side that can be enjoyed as a filling lunch or a show stopper at your next dinner party. Try this Roast cinnamon pumpkin & rice recipe.

PREP TIME 25 min | COOK TIME 30 min | SERVES 4 

INGREDIENTS

• 750 g pumpkin, cut into thin wedges 
• 750 g cauliflower, cut into florets
• 1⁄4 cup vegetable oil
• 2 tsp cinnamon
• ½ tsp ground coriander
• ½ tsp ground cumin
• 2 tbsp brown sugar 
• 450 g packet brown rice 
• 1 tbsp lemon juice
• 1 tbsp pumpkin seeds (optional)
• 1 tbsp finely grated lemon zest 

CORIANDER YOGHURT DRESSING 

• 1 cup double cream yoghurt
• 2 tbsp chopped coriander leaves
• 1 tsp grated lemon zest
• 1 tsp lemon juice 

METHOD

PREHEAT oven to 200°C.

PLACE  pumpkin and cauliflower on a baking tray. In a bowl, combine 1 tbsp of the oil with the spices and drizzle evenly over vegetables, toss to coat well. Season and roast for 30 minutes or until tender.

COOK rice following packet directions. Transfer to a bowl, add remaining oil and the lemon juice, stir to combine.

CORIANDER YOGHURT DRESSING 

COMBINE ingredients in a medium bowl and season.

SERVE

SPOON rice onto a large platter or divide equally among plates. Top with roasted vegetables and dollops of the dressing; sprinkle with seeds and rind. 

FOOD TEAM TIP: The combination of brown sugar and cinnamon creates a deliciously caramelised flavour.

Print Recipe

Roast cinnamon pumpkin & rice

Serves: 4

Prep Time: 25 minutes – Cooking Time: 30 minutes – Total Time: 55 minutes

Ingredients

• 750 g pumpkin, cut into thin wedges 
• 750 g cauliflower, cut into florets
• 1⁄4 cup vegetable oil
• 2 tsp cinnamon
• ½ tsp ground coriander
• ½ tsp ground cumin
• 2 tbsp brown sugar 
• 450 g packet brown rice 
• 1 tbsp lemon juice
• 1 tbsp pumpkin seeds (optional)
• 1 tbsp finely grated lemon zest 
• CORIANDER YOGHURT DRESSING 
• 1 cup double cream yoghurt
• 2 tbsp chopped coriander leaves
• 1 tsp grated lemon zest
• 1 tsp lemon juice 

Instructions

1

Preheat oven to 200°C.

2

Place pumpkin and cauliflower on a baking tray. In a bowl, combine 1 tbsp of the oil with the spices and drizzle evenly over vegetables, toss to coat well. Season and roast for 30 minutes or until tender.

3

Cook rice following packet directions. Transfer to a bowl, add remaining oil and the lemon juice, stir to combine.

For the coriander yoghurt dressing

4

Combine ingredients in a medium bowl and season.

To serve

5

Spoon rice onto a large platter or divide equally among plates. Top with roasted vegetables and dollops of the dressing; sprinkle with seeds and rind. 

Did you make this Roast cinnamon pumpkin & rice recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

ALSO SEE: Pork sliders with mint salsa

Feature image: Aremedia

Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.