Recipe

Butternut and Edamame Grain Bowl

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Butternut and Edamame Grain Bowl

Grain bowls are the easiest ways to pack in so much nutrition with this recipe there's no exception, brown rice, quinoa, edamame, wild rocket you will be sure to get it all for dinner too.




Ingredients to serve 2

  • 300g x Butternut Chunks
  • 200g x Cherry Tomatoes - halved
  • 100g x Edamame - take from freezer
  • 50g x Peppadews - quartered
  • 75g x Brown Rice
  • 50g x Quinoa
  • 20g x Wild Rocket - long or thick stems removed
  • 75g x Feta - gently crumbled
  • 75ml x DD Lemon and Coriander Dressing
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Butternut Chunks
  • 400g x Cherry Tomatoes - halved
  • 200g x Edamame - take from freezer
  • 100g x Peppadews - quartered
  • 150g x Brown Rice
  • 100g x Quinoa
  • 40g x Wild Rocket - long or thick stems removed
  • 150g x Feta - gently crumbled
  • 150ml x DD Lemon and Coriander Dressing
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Run your edamame under warm water until completely thawed. Preheat your oven to 220°C

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your wild rocket thoroughly and drain on paper towel.

Gino's Tip

A rule of thumb is the smaller the item, the higher the oven temperature. Don't be afraid to turn the heat right up and roast vegetables etc.

Step 1 - Roasted Butternut

Toss your butternut chunks in a large mixing bowl with olive oil, salt, and pepper. Scatter onto an oven tray and roast for 18-25 minutes until lightly browned and tender. Once done reserve to serve.

Step 2 - Brown Rice and Quinoa

Cook your brown rice in a medium saucepan of water for 25-30 minutes, in the last 10 minutes add your quinoa. Drain through a colander once done. Please take note of your water content throughout its cooking and add dashes of water if your rice is underdone.

To Serve

Mix your halved cherry tomatoes, edamame, quartered peppadews, and wild rocket in a large mixing bowl, season with a little olive oil, salt, and pepper. Season your brown rice and quinoa with salt and pepper then dress in half of your DailyDish Lemon and Coriander Dressing. Divide your rice amongst your servings, top with your salad mixture, roasted butternut, and your remaining dressing.