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All-in-one sticky rice with broccoli, squash, chilli and ginger

This recipe is a great way to eat more veggies whilst doing less washing up! This recipe was adapted from 'The Green Roasting Tin' recipe book. Serves 2-3


  • 150g Rice of Choice (works well with Jasmine or Basmati)

  • 1 tin (400ml) of Coconut Milk

  • 1 Tablespoon Soy Sauce

  • 2.5g Grated Ginger

  • 1-2 Cloves of Garlic

  • 300g Chopped and Cubed Squash

  • 150g Chopped Broccoli

  • 150g Chopped Cauliflower

  • 30g Cashew Nuts

For the Dressing:

  • 2 Tablespoon Sesame Oil

  • 2 Tablespoon Lime Juice

  • 2 Tablespoon Soy Sauce

  • 1 Chopped Red Chilli (remove seeds to lessen the spice)

  • 20g Fresh Coriander

  • 2.5g Grated Ginger



1) Preheat the oven to 200C/180C fan.

2) Mix rice, ginger, coconut milk, soy sauce and garlic in a roasting tin and top with the squash. Cover with foil and put in the oven for 45 minutes.

3) Top the rice and squash with the broccoli (and cauliflower), put the foil back on and return to the oven for 15 minutes. At the same time put the cashew nuts in the oven on a small tray.

4) Mix together the oil, lime juice, soy sauce, ginger, chilli and coriander.

5) Once out of the oven, cover with the dressing and scatter with the cashews.

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