Honey-Soy Pumpkin & Garlic Rice Bowl
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Honey-Soy Pumpkin & Garlic Rice Bowl

Honey-Soy Pumpkin & Garlic Rice Bowl

with Green Veggies & Japanese Mayo

Allergens:
Egg
•Gluten
•Soy
•Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

butternut pumpkin

2

garlic

1

jasmine rice

1

asparagus

1

spring onions

1

coriander

1

mayonnaise

(Contains Egg;)

1

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

1

olive oil

butter

soy sauce

(Contains Gluten, Soy;)

honey

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Nutritional Values

per serving
Energy (kJ)2512 kJ
Calories0 kcal
Fat36.9 g
of which saturates8.5 g
Carbohydrate93.1 g
of which sugars28.4 g
Dietary Fibre0 g
Protein18 g
Cholesterol0 mg
Sodium1110 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

Preheat the oven to 220°C/200°C fan-forced. Slice the butternut pumpkin into thick slices. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper, toss to coat and arrange in a single layer. Roast until golden and tender, 25-30 minutes. TIP: Peel the pumpkin if you don't like it!

2

While the pumpkin is roasting, finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt (for the rice), stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

3

While the rice is cooking, roughly chop the Asian greens. Trim the woody ends (about 3cm) off the asparagus. Thinly slice the spring onion. Roughly chop the coriander. In a small bowl combine the Japanese dressing and mayonnaise.

4

In a small bowl, combine the soy sauce and honey. Pour the honey-soy sauce over the pumpkin and sprinkle over mixed sesame seeds.

5

While the pumpkin is finishing, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the asparagus and a splash of water. Cook until just tender and bright green, 2-3 minutes. Add the Asian greens, ginger paste, 1/2 the spring onions and remaining garlic and cook until wilted slightly, 1-2 minutes. Season with salt and pepper. Remove from heat.

6

Divide garlic rice between bowls. Top with the honey-soy pumpkin and green veggies. Pour over sauces from the oven tray. Garnish with the remaining spring onions and coriander and drizzle over the Japanese mayo.