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Roasted veg in creamy macadamia sauce – serves 4

Getting the kids to eat their veggies isn’t always an easy task, but with this creamy paprika sauce it goes down a treat in my house. The butter beans add protein, fibre and a variety of minerals and help regulate blood sugar levels while providing steady, slow-burning energy.

What you need:

250g brown, wholegrain rice – rinsed

100g macadamia nuts – soaked in boiled water for 30 minutes

2 large courgettes (around 600g) – cut into sticks

2 red peppers – seeds removed and sliced

200g cherry tomatoes – halved

2 tins butter beans (lima beans) – drained and rinsed (half of a tin will be blended with the macadamia nuts)

1 small shallot – finely chopped

2 garlic cloves – minced

3-4 tbsp soy sauce

3-4 tsp paprika/ smoked paprika – I do 50/50

2 tsp date syrup or brown sugar (optional)

350ml soy or oat milk

How you do it:

Preheat the oven to gas mark 6 (200C).

Start by soaking the macadamia nuts in boiled water, leave aside for later.

On a lined baking tray drizzle your courgette and pepper slices with a little olive oil and put into the oven (the cherry tomatoes will be added later).

Keep an eye on it and give it a gentle stir should some pepper slices start to look a little dark on the ends.

Boil the rice in lightly salted water until tender, this should take roughly 30mins.

Once softened, drain the macadamia nuts.

Add a little plant milk and blend (I find this works best with a handheld blender) until very smooth, adding more plant milk as you go.

Now add half a tin of butter beans and the rest of your plant milk and blend for another minute until you have a nice, creamy sauce.

Your roasted veg should be getting soft and a little brown by now (after around half an hour).

Add the cherry tomato halves for the last 10mins.

In a frying pan heat up a little rapeseed oil and fry the shallot until translucent.

Add the garlic, stirring frequently to prevent it from burning.

Once the garlic is lightly browned add the macadamia sauce and season with soy sauce, paprika and date syrup.

Simmer on low heat stirring constantly before adding your roasted vegetables.

Serve with the rice and enjoy.



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