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Sticky Gochujang Carrots and Coconut Rice Bake

  • Super simple
  • 0:35 m
  • 20 ingredients

This is the easiest rice that you'll ever make. No, seriously - ready in under 40 minutes this coconut rice bake is topped with sticky gochujang carrots and an asian salad for a hit of freshness. We've cooked the rice in coconut milk in order to get a creamy rich flavour as well as white miso for a hit of umami. Topped with rainbow baby carrots roasted to sticky perfection and glazed in a rich gochujang sauce - check out the recipe below!

Serves: 4

Ingredients

For the Rice

  • 300g Jasmine rice
  • 1 x 400g can of chickpeas
  • 100ml vegetable stock
  • 1 tbsp white miso
  • 2 tbsp plant-based butter
  • 400ml coconut milk
  • 1 tbsp soy sauce
  • 15g ginger

For the carrots

  • 500g carrots - (baby rainbow)
  • 2 tbsp gochujang paste
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • 1 tbsp sesame seeds

For the Edamame Yoghurt

  • 200g coconut yoghurt
  • 100g edamame beans
  • 15g coriander leaves
  • 1 lime
  • 1 red chilli
  • 1 spring onion

Before you start

Oven 190C | Baking dish

Step 1

Prepare the rice

  • Rinse the rice until the water runs clear
  • Drain the chickpeas
  • Peel and grate the ginger
  • Place the rice and chickpeas in a baking dish
  • Whisk the butter and miso into the vegetable stock to combine, then add the coconut milk, soy sauce and ginger
  • Pour over the rice and mix to coat

Ingredients

  • 300g Jasmine rice
  • 1 x 400g can of chickpeas
  • 100ml vegetable stock
  • 1 tbsp white miso
  • 2 tbsp plant-based butter
  • 400ml coconut milk
  • 1 tbsp soy sauce
  • 15g ginger

Step 2

Assemble and bake

  • Trim the top of the carrots and slice in half lengthways
  • In a large bowl, mix the gochujang, soy sauce, maple syrup, sesame and olive oil
  • Add the carrots to the bowl and toss to coat
  • Lay the carrots over the rice mix and sprinkle over the sesame seeds
  • Bake for 30 minutes until the rice and carrots cooked through

Ingredients

  • 500g carrots - (baby rainbow)
  • 2 tbsp gochujang paste
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • 1 tbsp sesame seeds

Step 3

Make the edamame yoghurt

  • Pick the coriander leaves
  • Zest and juice the lime
  • Slice the spring onion
  • Slice the red chilli
  • Place the yoghurt, half the edamame and half the coriander in a blender
  • Blend until smooth and drizzle over the carrots
  • Top with the remaining edamame, coriander leaves, spring onion and chilli

Ingredients

  • 200g coconut yoghurt
  • 100g edamame beans
  • 15g coriander leaves
  • 1 lime
  • 1 red chilli
  • 1 spring onion