serves 2

prep: 10 mins
cook: 20-25 mins

ingredients.
1 red capsicum, cut into 1.5cm cubes
250g peeled pumpkin, cut into 1.5cm cubes
1 zucchini, cut into 1.5cm cubes
1 cup cooked brown rice or quinoa
400g can lentils, rinsed and drained
2 tbs coarsely chopped tamari almonds
1 tbs salt-reduced soy sauce
1 tbs lemon juice
1 tbs mirin

method.
1. preheat oven to 200ºC/180ºC fan forced. Line a baking tray with baking paper. Place capsicum, pumpkin and zucchini on tray and drizzle with extra-virgin olive oil. bake for 20-25 minutes or until vegetables are golden and tender.

2. combine roasted vegetables, rice, lentils, almonds, soy, lemon juice and mirin in a medium size bowl. serve.