4 Sweet Potato

½ Butternut Squash

200g Shallots (7 or 8)

1 Bulb Garlic

1 Tin Cherry Tomatoes

2 tins of hot Water

2 5cm pieces of Kombu

Fresh Rosemary or Thyme

Pink Himalayan Salt & Pepper

8tbsp Black Wild Rice


  • Whack the oven to 180oC
  • Cut the Sweet Potato into 8 large chunks & the Butternut Squash into similar size pieces. Skin the Shallots (but keep them whole), slice the Bulb of Garlic in Half & combine all Veg in a casserole dish (a large roasting tray with tin foil can also work)
  • Add the Tomatoes, Water, Kombu & Seasoning to your dish
  • Bake for 45 minutes, remove, give it a shake and put back in for a further 45 minutes
  • Take out one last time, stir, add the Rice & cook for another 40 minutes

Serves: 4