Butternut, sweet potato & cauliflower pilaf

Name: Butternut, sweet potato & cauliflower pilaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cauliflower; 350 grams sweet potato & butternut squash; 2 tbsp olive oil; 1 onion; 2 garlic; 200 grams brown basmati rice; 1 tbsp ras el hanout; 400 grams chick peas; 125 grams pomegranate seeds; 2 tsp dukkah; 1 handful/s coriander

Prep: 15 minsCook: 40 mins

Prep

15 mins

Cook

40 mins

Servings

Difficulty

Medium

Gluten-FreeVegetarianNut-FreeEgg-Free

(0)

This is one of my favorite weeknight dinners because it comes together in under an hour and feels so much more impressive than the minimal effort required. The combination of roasted cauliflower, sweet potato, and butternut squash creates this wonderfully hearty base that's naturally packed with vitamins and fiber, keeping you satisfied long after dinner. I love how the warm spices from the Ras El Hanout and Dukkah transform simple ingredients into something truly special, while the pomegranate seeds and fresh coriander add a bright finishing touch. It's colorful, nutritious, and honestly, the kind of meal that makes you feel like you've accomplished something in the kitchen.

Ella x

Ingredients

Servings:

1cauliflower(small cauliflower (about 500g), cut into small florets)
350 gramssweet potato & butternut squash(Diced Butternut and Sweet Potato)
2 tbspolive oil
1onion(sliced)
2garlic(cloves, chopped)
200 gramsbrown basmati rice(rinsed)
1 tbspras el hanout
400 gramschick peas(drained and rinsed)
125 gramspomegranate seeds
2 tspdukkah
1 handful/scoriander(leaves)

Detail level

Instructions

1
Preheat the oven to 200°C, gas mark 6. Put the cauliflower, butternut and sweet potato and 1 tbsp of the oil on a baking tray and toss to coat. Cover with foil and roast for 20 minutes, then uncover and roast for a further 20 minutes, until very tender and lightly browned.
2
Meanwhile, heat the remaining 1 tbsp of oil in a saucepan, add the onion and garlic and cook for 5 minutes. Add the rice and ras el hanout and cook for a minute; stir in 500ml hot water and bring to the boil. Cover and cook for 10 minutes, then add the chick peas; cover and cook for a further 10-15 minutes until the rice is tender and the water has been absorbed.
3
Combine the rice and roasted vegetables and transfer to a large serving platter. Leave to sit for 5 minutes, then scatter with the pomegranate seeds, dukkah and coriander to serve.

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